Bonfire night isn’t the same without a bagful of plot toffee or treacle toffee to munch on while you are standing around a bonfire or enjoying watching a firework display. I read somewhere that treacle toffee was first made in North Yorkshire a few centuries ago.
Difficult to imagine really that people without the dental care we have today would want to eat something hard like plot toffee. You would make the toffee yourself back then, but nowadays, like everything else you can buy treacle toffee ready made and packed like the Walker’s treacle toffee pictured.
Our mum used to make plot toffee for us kids every year and I used her recipe to make it for my daughter and grandkids. Now I’m going to share that recipe with you.
Plot Toffee Recipe
8oz (225 grams) Demerara sugar
8oz (225 grams) Black treacle
4oz (115 grams) Butter
Using a gentle heat melt the butter in a pan beofre adding the demerara sugar and black treacle. Stir until the sugar has dissolved and then simmer for 30 minutes.
To see if the plot toffee is ready you can drop a bit of your mixture into cold water. If it splits into hard but not brittle threads it’s good to go. Or if you have a sugar thermometer you can check it with that, the temperature should be 280F/140C.
Pour your mixture into a tin lined with greaseproof paper, or a buttered tin and leave to set. You can either smash it into small pieces with a toffee hammer or when almost set mark it into squares with a knife. Enjoy
Some people use margarine instead of butter, some use condensed milk for a softer. chewier toffee. Molasses can also be used instead of treacle. Following is a video showing a similar recipe to my own.
I Patricia Jones am the author of this article and owner of the site. I live in West Yorkshire in England and work part time in a largish store.
In my spare time I go swimming regularly, draw, make jewellery, socialise and write. Not much time left over but whatever is left is for building this blog.