Treason Toffee

• 1lb (450g) Demerara sugar
• 3oz (75g) butter
• 4oz (125g) golden syrup
• 4oz (125g) black treacle
• quarter tsp. cream of tartar
• quarter pint (150ml) water

Butter an oblong tin measuring about 12inch x 4 inch x 1inch (30cm x 10cm x 2.5cm).

Pour the water into a heavy based saucepan, warm over a low heat, add the sugar and stir until it dissolves.

Add the remaining ingredients and bring to the boil, reaching a temperature of 270F, 140C without stirring.

Pour the mixture into the buttered tin and stand for about 5 minutes.

Mark into squares with a buttered knife then leave to set before breaking up.