Traditional Scottish Recipes
- Treacle Toffee

Treacle is known as molasses is some parts of the world. Treacle toffee used to be a children's treat - which many adults also enjoyed!

1 pound (500g or Two and a half cups ) castor (super fine) sugar
pound (125g or one stick) butter
1 dessert spoon treacle (molasses)
3 dessert spoons golden syrup (alternatively, light corn syrup)
1 teaspoon vanilla
Large tin condensed milk
5 or 6 dessert spoons water

Place the butter, sugar, treacle, syrup and water into a pan and heat, stirring constantly. Once all the ingredients are well mixed and melted, add the condensed milk slowly, stirring occasionally until it boils. Continue on a slow boil for 15-20 minutes, again stirring occasionally. Test that the toffee is ready by dropping a spoonful into cold water - if it turns solid, it is ready. Pour into a tray, mark out cut into pieces. Wrap in greaseproof paper (vegetable parchment or waxed paper). Store in an air-tight container.

Return to the Index of Traditional Scottish Recipes

Where else would you like to go in Scotland?

Separator line