Treacle Toffee

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.