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from the kitchen of Sharmagne Leland-St. John
3 ounces golden syrup
3 ounces black treacle
6 ounces light soft brown sugar
3 ounces butter
1⁄4 teaspoon cream of tartar
Line a 6 x 8 inch baking tray with non-stick baking parchment.
Place all the ingredients into a deep, heavy-based saucepan,
over medium heat. Stir occasionally until the butter is melted
and the sugar has dissolved.
When the mixture is smooth and well-combined, increase the heat
and bring the mixture to a fast boil. When the mixture reaches
285° F on a candy thermometer, pour carefully into the lined
When it has cooled completely, break into shards with a toffee
hammer or rolling pin.
Store in an airtight container with individual layers of toffee
separated by baking parchment. Do not expose to humidity; the
toffee will soften and stick together.