- Butter, for greasing
- 450g dark brown sugar
- 1/4 tsp cream of tartar
- 115g black treacle
- 115g golden syrup
Line a square tin, about 23cm x 23cm, with baking paper, then grease well.
Put the sugar and 125ml water in a pan. Heat until dissolved. Add the cream of tartar, treacle and syrup, and boil gently. Don't stir or it may crystallise. Watch all the time because it burns easily; it will take 15 to 30 minutes to become toffee.
After 15 minutes, test it by dropping 1/4 tsp of the toffee into a large bowl of very cold water. It's ready if it form a ball that's hard but changes shape when firmly squeezed; this will give you a chewy toffee. For a harder toffee, keep boiling until it forms hard but bendable threads when dropped in cold water. Test every few minutes until ready.
Immediately pour into the tin and leave to cool. Once almost set, mark into segments with a greased knife. Cut or break into pieces when cold.