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.
I have a couple pounds of an Indian sugar that is very molasses-smelling and like crumbly brown sugar--think this could be used for the Moscovado in Treacle Toffee?
I forget the name of it, I'll look when I go to work tomorrow.
It may be Moscovado, but I'm not sure.
I also need to let you know that I found out today that UK tablespoons are considerably bigger than US tablespoons, and this would make a big difference when cooking....
Have a look at the Hogmanay Ice cream thread on here... I found a conversion table that explains the difference between the tablespoon measurement both sides of the Atlantic!
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