Armetriding Treacle Toffee in the Village of Euxton, Lancashire, England. An ancient English village. Euxton dot com (TM)

The Village of Euxton, Lancashire, England.
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Accommodation Businesses Churches Clubs Eateries Historical Hobbies in Euxton Gospel Hymns Gospel Truth? Maps of Euxton Municipal Music Message Board Native Trees Organizations Photographs Positive Prayerful Pubs Euxton Folk Schools Village Recipes Walks Weather in Euxton Youth	Armetriding Treacle Toffee.™ © This was a family tradition. Made only once a year for the 5th of November. Dads birthday and firework night. We would spend weeks before the night building up the bonfire, our 5th of November fires were second to none. We would build them to the south of the farm house, away from the fruit trees. Thinking about it, positioned as they were, the flames would be visible right down the Yarrow river valley, even to Eccleston and beyond. The toffee was poured onto large flat baking trays, on which the treacle cooled very quickly. The treacle was then broken into small pieces, and then hastily consumed by all, sitting around the crackling fire, watching the fireworks being set off! The Treacle Toffee: 16 oz. sugar (Mum only had white sugar) 4 oz. margarine (butter could be used) 1/4 pint water (we used spring water) 8 oz. treacle (the black stuff only!) 1 teaspoon vinegar (malt if possible) Put the sugar with water into a big heavy saucepan, heat slowly allowing the sugar to dissolve. Add the other ingredients, stirring constantly, bring to the boil. But, do not stir after it has come to the boil. Test by dropping a teaspoonful into cold water, until it crackles. This is the soft crack' stage (270'F for those with thermometer). The liquid should form forms hard threads of treacle toffee. Oil a shallow baking tin, about 60 inches square. Pour the hot liquid into the baking tin and allow to cool a little. You can mark into squares or rectangles on the cooling toffee and leave to cool and set. Note the use a large, heavy based saucepan, in this recipe, to prevent boiling over and burning . Best eaten on 5th November, around the bonfire! Click here to return to: Armetriding Farm Recipes	Advertise Contact Us Copyright Disclaimer E-Marketing Fun Things Home Page Listing Plans QualityTick Related Sites Search Engines My Euxton Travel Links
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The Village of Euxton, Lancashire, England.