1lb brown sugar ¼ pint water 4ozs black treacle 4ozs golden syrup 1 tsp white wine vinegar 3ozs unsalted butter
Makes one 8 inch square tin.
First, grease your tin with a little unsalted butter, making sure that the corners are well greased.
Place all the ingredients into a large non-reactive saucepan - stainless steel for preference.
Heat over a medium flame until the butter has melted, and bring to a rolling boil - as fast as you can. Boil, covered for two minutes.
Fill a jug with cold water and have next to you as you finish the toffee. Stirring regularly, maintain a fast boil to reduce the toffee. As it gets thicker, regularly - at minute intervals say - test dribbles of the mixture in your cold water - when it is ready, a dribble will harden and solidify instantly into a hard piece of toffee - remove the pan instantly from the heat, and place the bottom in a large bowl of water to arrest the cooking.
Pour the toffee into your prepared tin and cool. Break into pieces before serving - this will keep only in an airtight tin.