How to Make Thorntons Treacle Toffee
This recipe for Thorntons Treacle Toffee is straightforward, requiring only a few simple ingredients. You’ll find yourself enjoying the sweet, buttery flavor and the perfect balance between chewiness and crunch. The best part? It’s incredibly easy to make right at home, with minimal equipment.
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Servings: 4
Calories: 120kcal
Cost: 5
Equipment
- A heavy-bottomed saucepan
- A wooden spoon or silicone spatula
- A candy thermometer (optional but helpful)
- A baking tray lined with parchment paper
Ingredients
- 1 cup 200g sugar
- ½ cup 120ml golden syrup (or light corn syrup if you can’t find golden syrup)
- ¼ cup 60ml black treacle (or molasses)
- ½ cup 115g unsalted butter
- ¼ teaspoon cream of tartar optional, but it helps prevent crystallization
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare Your Tray: Line a baking tray with parchment paper and set it aside. This is where you’ll pour your toffee mixture later.
- Melt the Ingredients: In your heavy-bottomed saucepan, combine the sugar, golden syrup, treacle, butter, cream of tartar, and salt. Place the pan over medium heat and stir gently until the butter melts and the sugar dissolves. Be patient, this might take a few minutes.
- Bring to a Boil: Once everything is melted, stop stirring and let the mixture come to a boil. If you have a candy thermometer, clip it to the side of the pan. You’re aiming for the “hard crack” stage, which is around 300°F (150°C). If you don’t have a thermometer, don’t worry, I’ll share a trick later.
- Watch Closely: As the mixture boils, it will start to darken and thicken. This is where the magic happens! Keep an eye on it to make sure it doesn’t burn. If you’re not using a thermometer, you can test the toffee by dropping a small amount into a bowl of cold water. If it hardens instantly and cracks when you bend it, it’s ready.
- Add the Vanilla: Once the toffee reaches the right temperature, remove it from the heat and stir in the vanilla extract. Be careful, the mixture will be very hot!
- Pour and Cool: Carefully pour the toffee onto your prepared baking tray. Spread it out evenly with a spatula. Let it cool completely at room temperature. This usually takes about an hour.
- Crack and Enjoy: Once the toffee is hard, use a knife or a toffee hammer to break it into pieces. Store it in an airtight container, and it will keep for up to two weeks (if it lasts that long!).
Notes
Use a Heavy-Bottomed Pan: This helps spread the heat evenly and stops the toffee from burning.
Don’t Stir Too Much: Once the mixture starts boiling, stirring can make the sugar crystallize, which will make your toffee grainy.
Be Patient: Making toffee is all about timing. If you rush, it might not turn out right.
Try New Flavors: Add a pinch of cinnamon or nutmeg for a festive twist, or sprinkle sea salt on top for a sweet-and-salty treat.
Nutrition
Calories: 120kcal
