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Before you jump to Treacle Toffee (Plot toffee) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.
Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. The kitchen area is a good place to begin saving energy by going much more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. Largely, all it takes is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to treacle toffee (plot toffee) recipe. To make treacle toffee (plot toffee) you need 6 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Treacle Toffee (Plot toffee):
- Get 1 lb Demerara sugar
- Take 1/4 pint water
- Get 3 oz Butter
- Use 4 oz Black treacle (molasses)
- Get 4 oz Golden syrup
- Take 1 tsp cider or white wine vinegar
Instructions to make Treacle Toffee (Plot toffee):
- Butter a 12inx4in tin. In a heavy based saucepan dissolve the sugar in the water on a low heat.
- Once dissolved add the rest of the ingredients and bring to the boil. Do not stir. If crystals appear on side of pan wash down with a wet pastry brush.
- Boil to 132 C / 270 F (soft crack stage) or until drops in a cup of cold water form hard but not brittle threads.
- Pour into prepared tin, allow to cool for 5- 10 minutes, Mark into 1/2 inch squares.
- Allow to cool completely and break into squares. Wrap pieces in waxed paper and place in an airtight container. Alternatively you can just break into pieces with a toffee hammer or wooden spoon(Beware of flying splinters of toffee !)
- Mind your fillings, the alternative name for this is 'Stickjaw' !
- Beware when working with boiled sugar mixtures, they are VERY hot and will stick to your skin if you are careless !!!
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