Treacle Toffee

Paul Lynch
Sweets
  • 225g/8oz butter
  • 225g/8oz granulated sugar
  • 4 tbs treacle/golden syrup/molasses
  • 400g/14 fl oz condensed milk

20x30cm / 8x12in swiss roll tin (lined)

Melt the butter over a low heat. Add sugar and treacle, and milk. Heat until golden brown = hard crack (160C/320F); should take about 30 mins. Pour into tin and set for 15 mins.