Scottish style Treacle Toffee
1 lb Moscovado brown sugar (the dark brown sticky stuff!)
4 oz butter
4 tablespoons treacle
4 tablespoons milk
2 tablespoons water
Melt butter in saucepan, then add the other other ingredients.
Stir BUT only until the sugar dissolves. Once it dissolves, do not stir again.
Turn heat low and allow to boil (slow rolling boil) for about half an hour.
Test by dropping a small amount of the toffee into iced water, If you can 'snap' the toffee between your fingers, then it's ready!
Pour into shallow tin which you have greased with a little butter/margarine.
Harden in the fridge and break into bite size pieces.