Clare Boothby TREACLE TOFFEE Serves: 1 newsgroup 1 lb (454g) dark brown sugar 4 oz (113g) butter 4 dessert spoons treacle 8 dessert spoons milk 4 dessert spoons water Melt butter in a large saucepan (allow space for mixture to double or triple in size). Add all other ingredients. Stir until the sugar dissolves. Turn gas low and allow to boil for about 30 minutes, do not stir. Test by dropping a spoonful into a cup of cold water and sqidging between your fingers. It's ready when the cold water is enough to turn it brittle. Pour into a greased baking tray. Once it's cool enough harden toffee in the fridge. Extract and break into pieces when ready.