Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Treacle Toffee
Page 1, 2  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipe Database
Author 
 Message
Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 33657
Location: Devon
PostPosted: Sat May 23, 09 8:52 am    Post subject: Treacle Toffee Reply with quote    



Ingredients


  • 200g butter

  • 200g black treacle

  • 300g soft brown sugar

  • 30mls (2 teaspoons) water

  • pinch cream of tartar




Recipe


  1. Put all ingredients except CofT into sauce pan.

  2. Gently melt and bring to the boil.

  3. Add the CofT.

  4. Boil until small crack stage (140c)

  5. Pour into lined, greased tin.

  6. Cool, making hash marks when it's cool enough for them to stay there.

  7. Smash up with rolling pin and glue your teeth together with it.



Last edited by Jamanda on Sun Nov 04, 12 8:38 pm; edited 2 times in total

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 33657
Location: Devon
PostPosted: Thu Nov 05, 09 4:33 pm    Post subject: Reply with quote    

Aha! This is what I need to make for tomorrow night!

earthyvirgo



Joined: 24 Aug 2007
Posts: 7449
Location: creating prints in the loft, Gerlan
PostPosted: Thu Nov 05, 09 4:50 pm    Post subject: Reply with quote    

This is what I'm about to make now.

EV

gz



Joined: 23 Jan 2009
Posts: 4842
Location: Ayrshire, Scotland
PostPosted: Thu Nov 05, 09 5:34 pm    Post subject: Reply with quote    

Is this the recipe you can pull?

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 33657
Location: Devon
PostPosted: Thu Nov 05, 09 6:55 pm    Post subject: Reply with quote    

No. I think Fee has one in the data base too though -here - This looks as though it would be lighter than mine (my great gran's actually), but still not of pulling consistency. Isn't that what is called taffy?

earthyvirgo



Joined: 24 Aug 2007
Posts: 7449
Location: creating prints in the loft, Gerlan
PostPosted: Thu Nov 05, 09 11:07 pm    Post subject: Reply with quote    

Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted.

My Mum makes the most exquisite chewy 'taffi triog' (not sure who's recipe) ...much, much nicer - I'll ask her for the recipe.

EV

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 33657
Location: Devon
PostPosted: Thu Nov 05, 09 11:12 pm    Post subject: Reply with quote    

Mine turned out a bit softer than I like it. In fact I think you could pull it! But it tastes good. (Last time I trust that darned thermometer thingy)

frewen



Joined: 08 Sep 2005
Posts: 10968

PostPosted: Thu Nov 05, 09 11:15 pm    Post subject: Reply with quote    

I want toffee now

judith



Joined: 16 Dec 2004
Posts: 22788
Location: Montgomeryshire
PostPosted: Thu Nov 05, 09 11:15 pm    Post subject: Reply with quote    

earthyvirgo wrote:
Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted.


At our village show, that appears to be the desirable quality. The cookery judges always ask for a knife to bash it with if they didn't come armed with their own hammer!

earthyvirgo



Joined: 24 Aug 2007
Posts: 7449
Location: creating prints in the loft, Gerlan
PostPosted: Fri Nov 06, 09 2:31 pm    Post subject: Reply with quote    

judith wrote:
earthyvirgo wrote:
Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted.


At our village show, that appears to be the desirable quality. The cookery judges always ask for a knife to bash it with if they didn't come armed with their own hammer!


Really?!
Gosh, sounds like I've made the grade then

I was a bit puzzled by the 2 x tblsp of white vinegar in the recipe but it solidified after about 5 mins boiling. Wondering if it was some chemical reaction.

EV

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 33657
Location: Devon
PostPosted: Sun Nov 04, 12 12:56 pm    Post subject: Reply with quote    

Toffee time!

Wentworth



Joined: 19 Mar 2006
Posts: 6968
Location: Asturias, Spain
PostPosted: Sun Nov 04, 12 1:24 pm    Post subject: Reply with quote    

What does the Cream of Tartar do? We haven't got any - will it work without? You've set me on a toffee quest now.....

Wentworth



Joined: 19 Mar 2006
Posts: 6968
Location: Asturias, Spain
PostPosted: Sun Nov 04, 12 1:26 pm    Post subject: Reply with quote    

earthyvirgo wrote:


I was a bit puzzled by the 2 x tblsp of white vinegar in the recipe

EV


Eh? So am I or have I missed something?

Boy Wonder



Joined: 27 May 2008
Posts: 492

PostPosted: Sun Nov 04, 12 1:28 pm    Post subject: Reply with quote    

Vinegar and cream of tartar both have low pHs. So they must fulfill the same function in the different recipes. I would guess something to do with the setting.

eta who left himself logged in then?

mochyn



Joined: 21 Dec 2004
Posts: 24147
Location: mid-Wales
PostPosted: Sun Nov 04, 12 1:49 pm    Post subject: Reply with quote    

Boy Wonder wrote:
eta who left himself logged in then?



Post new topic   Reply to topic    Downsizer Forum Index -> Recipe Database All times are GMT
Page 1, 2  Next
Page 1 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com