Makes 50 - 60 pieces
- Gluten free & vegan
150g dairy-free margarine
150g black treacle
225g soft dark brown sugar
pinch cream of tartar
Line a deep lipped 20cm x 20cm square baking tray with greased greaseproof paper.
Weigh the dairy-free margarine, black treacle and soft dark brown sugar into a saucepan.
Place the saucepan over a medium heat and stir to melt the sugar.
Use a pastry brush to wash a little water down the sides of the saucepan to wash any sugar grains into the liquid.
Stop stirring and let the mixture bubble on a medium heat.
Add the cream of tartar then don’t stir the liquid anymore. Boil until a sugar thermometer reads 120°c / 250°f.
Pour onto the baking tray and leave to set.
Smash with a toffee hammer when ready to eat.