Recipe taken from France: The Cookbook
Preparation: 20 minutes plus cooling time
Cooking: 2 1/4 hours
Makes: 60 toffees
125 g (4¼ oz) black treacle or maple syrup
500 g (1lb 2oz) light brown sugar
250 g (9oz) butter Flavourless oil, for greasing
Put the black treacle or maple syrup in a pan set over a low heat. Add the brown sugar and butter.
Cook, without boiling, for 2 hours, stirring occasionally.
Meanwhile, grease a toffee tray or deep baking tray with oil. Increase the heat slightly and cook, stirring constantly, for 15 minutes.
Carefully drop a little of the sugar mixture into a glass of cold water. If it hardens immediately, the cooking is complete; if not, continue cooking for a few moments longer.
Remove from the heat, pour into the prepared tray and mark into pieces with a sharp knife while still warm. Remove when it has cooled.