Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Demerara Sugar 1/4 pt Water
2 oz Butter 1 Lemon juice of
6 oz Black Treacle

Method: Dissolve the sugar in the water, add the treacle and butter,
place a lid on the pan and boil, bring the temperature up to 300F.,
then remove from the heat, add the lemon juice and pour into a
greased tin. Mark with a knife as soon as the toffee is sufficiently
cooled. When cold, divide into pieces, wrap each in wax or
greaseproof paper and pack in a tin. Cover with a well-fitting lid.

Bob Wilson Labrot BBs 2:250/563 September 1994. From: Bob Wilson Date:
09-02-94
Submitted By GAIL SHIPP On 08-25-95

Browse by categories