- oil, for greasing
- 450g dark brown sugar
- 125ml hot water
- ¼ tsp cream of tartar
- 115g black treacle
- 115g golden syrup
To clean your pan and thermometer, straight after you pour the toffee out fill the pan with warm water, while the thermometer is still inside then bring to the boil- this will loosen the sugar from both.Tip
It's best to make this recipe with a sugar thermometer as it is very important that you take it to the right temperature for it to set to a hard toffee.Take care...
Be really as molten sugar can cause a lot of pain if it touches the skin.