Thorntons Treacle Toffee Recipe with Condensed Milk
A quick, 3-ingredient Thorntons Treacle Toffee with a rich, creamy texture and a hint of vanilla, perfect for a simplified Bonfire Night treat.
Servings: 12 pieces
Calories: 150kcal
Cost: $3-$5
Equipment
- Heavy-bottomed saucepan
- Wooden spoon
- Baking tray (8x8 inch or similar)
- Parchment paper
- Sugar thermometer (optional)
Ingredients
- 100 g unsalted butter
- 400 g sweetened condensed milk (1 can)
- 1 tsp vanilla extract
Instructions
- Line an 8x8-inch baking tray with parchment paper and lightly grease it to prevent sticking.
- In a heavy-bottomed saucepan over low heat, melt the butter completely, stirring occasionally to avoid burning.
- Add the condensed milk and stir continuously to combine with the melted butter, creating a smooth mixture.
- Increase the heat to medium and bring the mixture to a gentle boil. Stir constantly to prevent sticking, and cook until it thickens and reaches 120°C (248°F), the soft-ball stage, about 10-12 minutes. If you don’t have a thermometer, test by dropping a small amount into cold water; it should form a soft, pliable ball.
- Remove from heat and stir in the vanilla extract until fully incorporated.
- Pour the mixture into the prepared tray, spreading it evenly. Let it cool at room temperature for about 1 hour until set.
- Once set, cut or break into bite-sized pieces. Store in an airtight container for up to 1 week.
Notes
- Be cautious with the hot toffee mixture, as it can cause burns.
- This version is softer and creamier than traditional Thorntons Treacle Toffee due to the absence of treacle and sugar syrups. For a harder texture, cook to 140°C (284°F), the hard-crack stage.
- If the toffee doesn’t set properly, it may need to be cooked longer; ensure it reaches the correct temperature.
- Clean the saucepan immediately after pouring to avoid hardened toffee sticking.