Treacle toffee recipe

Name: Treacle toffee
Total time: 35 min
Yield: 12 servings
Cuisine: British
Ingredients: 100 g light treacle; 200 g caster sugar; 100 g golden syrup; 60 ml water; 25 g unsalted butter; 1 tsp vegetable oil

A classic hard toffee made with treacle and sugar, often cooked for Bonfire Night. Crisp, rich and very sticky once set.

35 min · Medium · British Jump to method

Ingredients

12 servings

100 g light treacle
200 g caster sugar
100 g golden syrup
60 ml water
25 g unsalted butter
1 tsp vegetable oil

Nutrition	Per serving
Calories	127 kcal
Protein	0.1 g
Carbohydrates	33.6 g
Fat	1.6 g
Saturated fat	1 g
Fibre	0.1 g
Sugar	32.7 g
Sodium	5 mg

Why this works

Very high in sugar and energy with minimal protein or fibre; best enjoyed as an occasional treat rather than a regular snack.

High sugar load. Treacle, caster sugar and golden syrup make this a very concentrated source of free sugars, which can raise blood glucose quickly.

Low in fibre and protein. There is virtually no fibre or protein, so it is unlikely to be filling and offers little support for blood sugar stability.

Small amount of dairy fat. The butter contributes a modest amount of saturated fat, but this is nutritionally minor compared with the sugar content.

Method

Lightly grease a baking tin with a little vegetable oil and line it with baking paper.
Put the light treacle, caster sugar, golden syrup, water and unsalted butter into a heavy saucepan.
Heat gently, stirring until the sugar has dissolved, then stop stirring and bring to a steady boil.
Boil for about 15 to 20 minutes until the mixture reaches the hard crack stage, around 150°C (Fan 130°C, 302°F, Gas Mark 2) on a sugar thermometer.
Carefully pour the hot toffee into the prepared tin and leave it to cool and set completely.
Once cold, break into pieces with the back of a spoon or a rolling pin and store in an airtight tin.

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