Seasonal treacle toffee

HERE’S my homemade version of treacle toffee – I think it is so much tastier than shop-bought versions, so it’s easily worth the little amount of effort needed to make.

Although fun to make, this recipe is best attempted when you have no distractions, as boiling toffee can seriously burn – never leave unattended while cooking.

Ingredients:

500g dark brown sugar ½tsp cream of tartar 150ml hot water

50g unsalted butter 130g black treacle

130g golden syrup

Oil for greasing

You will need a non-stick baking tray 21cm x 27cm / 8in x 11in and a jam thermometer

Method:

Line the baking sheet with baking paper and grease thoroughly.

Over a low heat, in a large heavy bottom pan, dissolve the sugar in the water, do not stir.

Place your thermometer in the pan.

Weigh out the remaining ingredients into a well-oiled jug, which prevents sticking.

When the sugar has completely dissolved, add your jug of remaining ingredients to the pan. Bring the mixture to a gentle boil and allow to simmer but do not stir.

Continue to cook until the temperature on your thermometer reaches 295°F (146°C)– this is called the "hard crack" stage, and can take around half an hour, so patience is needed.

When ready, pour into your prepared tin straight away and leave to cool and set.

When set to hard, smash into bite-size pieces and serve.

Show off and enjoy

Could treacle be healthy? Well it’s high in minerals – magnesium, iron, calcium, copper and potassium, it’s claimed to aid detoxification and be beneficial to bones and sinews.

Lesley is studying nutrition & health at Edge Hill University and co-owns Roberto’s Italian, on Southport’s Ocean Plaza, with husband, Roberto.

For more of her recipes, go to: Twitter @LYatesNutrition or Facebook.com/robertossouthport and www.robertositalian.co.uk