Treacle caramel toffees
A recipe from the Good Food collection.
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- ¾ cup demerara sugar
- ¼ cup treacle
- 100 g butter
- ½ cup condensed milk
1. Line base and sides of shallow 20 × 30 cm oblong cake tin with foil, leaving edges overhanging. Brush the foil with melted butter or oil.
2. Combine all ingredients in a medium, heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. Bring to boil then reduce heat slightly. Stir constantly for 15–20 minutes, until the mixture turns a dark caramel colour.
3. Pour mixture into tin; smooth surface. Mark into squares with a sharp, flat-bladed knife. Leave on a wire rack to cool. When toffee has completely set, break into squares.