Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1lb/450g dark brown sugar
- ¼ pint/120ml water
- ¼ level tsp cream of tartar
- ½cup/115g black treacle/molasses
- ½cup/115g golden syrup/corn syrup
Directions
Butter a 12" x 4"/30cm x 10cm or 7"/18cm square tin.
In a heavy based 4-pint sauce pan dissolve the sugar and water over a low heat. Add all the remaining ingredients and bring to the boil. Using a sugar or toffee thermometer boil to 270°/140°C (soft crack). If you do not have a sugar or toffee thermometer - when you drop a bit of the syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. The toffee strands will bend slightly before breaking.
Once this stage is reached (about 10 minutes maximum) pour the toffee into the prepared tin and leave to cool.
Once the toffee is cold remove it from the tin and break with a toffee hammer or solid sharp object, and the toffee will crack into pieces.
Store in an airtight tin if you can resist it long enough!
For a soft chewy toffee similar to the Spanish Arropia boil to 250°/120°C (Hard Ball)
Category:English Recipes
Category:Candy Recipes