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Treacle Toffee
Yield: 800 g

450 g demerara sugar
150 ml water
75 g butter
1/4 teaspoon cream of tartar
110 g black treacle
110 g golden syrup

Put the sugar and water in a large heavy-based saucepan, with a
sugar thermometer attached, and heat gently until dissolved. Add
the remaining ingredients and bring to the boil. Boil until the
temperature reaches the soft crack stage 132 0C (270 0F), when a
little of the syrup dropped into cold water separates into hard
but not brittle threads. Brush down the sides of the pan occasionally
with a pastry brush dipped in cold water. Do not stir. Pour into
a greased 18 cm (7 inch) square tin. Cool for 5 minutes and mark
into squares with an oiled knife when almost set. When set, break
the toffee into squares and wrap in waxed papers or foil. Store
in an airtight container.

Toffee Apples

Wipe 6-8 medium eating apples and push a wooden cocktail stick into
each core, making sure they are secure. Make the treacle toffee,
completing steps 1 and 2, and boiling until the temperature reaches
143 0C (290 0F). Dip the apples into the toffee, twirl around for
a few seconds to allow excess toffee to drip off, then leave to
cool and set on a buttered baking sheet or waxed paper. Do not
keep for more than 1 day.


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