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- 450g (1lb) Tate & Lyle Granulated Sugar
- 150ml (1/4 pt) water
- 1/4 tsp cream of tartar
- 75g (3oz) butter or magarine
- 100g (4oz) Lyle's Black Treacle
- 100g (4oz) Lyle's Golden Syrup
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Instructions Lightly oil an 18cm (7 inch) shallow square tin. Measure the sugar and water into a large heavy-based non-stick saucepan and heat gently until the sugar has dissolved. Add the cream of tartar, fat, Lyle's Black Treacle and Lyle's Golden Syrup and bring to the boil.
Brush the inside of the pan with water, just above the level of the sugar syrup. Boil to the soft crack stage or 132-143 degrees C, 270-290 degrees F. The best way to do this is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard, but not brittle, it is ready.
Pour into the tin, cool for 5 minutes, then mark into squares with an oiled knife and leave to set in a cool place (not the refrigerator). |
