Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) unsalted butter, cubed
  • 1/4 cup (60ml) black treacle (or molasses)
  • 1 tablespoon (15ml) water
  • 1/2 teaspoon (3g) baking soda
  • Pinch of salt

Instructions:

  1. Line a baking sheet with parchment paper and set aside.
  2. In a heavy-bottomed saucepan, combine granulated sugar, butter, black treacle, and water.
  3. Place saucepan over medium heat and stir gently to combine. Continue cooking until the mixture reaches a boil.
  4. Attach the candy thermometer to the saucepan. Cook the toffee, stirring occasionally, until the temperature reaches 300°F (150°C).
  5. Remove from heat and quickly stir in baking soda and a pinch of salt (mixture will bubble).
  6. Immediately pour the toffee onto the prepared baking sheet and spread it lightly.
  7. Allow the toffee to cool completely at room temperature until hard (about 30 minutes).
  8. Once set, cut into pieces using a knife or a toffee hammer.