Treacle Toffee To Stick Jaws Shut for Bonfire Night
2 1/2 cups soft brown sugar
1/2 cup Demerara sugar (light brown sugar)
2/3 cup water
1/4 cup black treacle
1/4 cup butter
1 teaspoon vinegar
+ adult help when using pan on cooker
Before you start, butter a low-side cake-tin and set aside, you'll be pouring the toffee in it for setting later.
Place ingredients in large heavy pan and heat slowly, stirring constantly until sugar dissolves. Then, cover and bring to a strong boil. To keep mixture from sticking to the bottom, stir for the next 10 minutes.
To check if your mixture is ready drop a little of the mixture into a glass of cold water. If it forms a hard ball, then the toffee is ready to be set.
Pour into the tin you prepared and let cool.
When the toffee is half set, mark it into squares. When the toffee is hard, break it up, and eat inordinate amounts.