Description: This rich, buttery toffee is a classic Irish treat, combining the creamy goodness of Irish butter with the deep, molasses-like sweetness of dark treacle. Perfect for gifting, snacking, or enjoying with a cup of tea!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serving Size: Makes about 20-25 pieces
Ingredients
- 1 cup Irish butter (unsalted)
- 1 cup dark brown sugar
- ½ cup golden syrup or dark treacle
- 1 can (14 oz) sweetened condensed milk
- ½ tsp sea salt (optional, for a salted toffee variation)
Instructions
- Prepare the pan: Line a small baking tin with parchment paper and lightly grease it.
- Melt the butter: In a heavy-bottomed saucepan over medium heat, melt the Irish butter.
- Add sugar and syrup: Stir in the brown sugar, golden syrup (or treacle), and condensed milk until fully combined.
- Cook to temperature: Bring the mixture to a gentle boil, stirring continuously to prevent burning. Cook until it reaches 250°F (120°C) on a candy thermometer (hard-ball stage).
- Set the toffee: Immediately pour the hot toffee into the prepared tin, smoothing the top with a spatula.
- Cool and cut: Allow the toffee to cool completely at room temperature before cutting it into small squares or breaking it into pieces.
- Store or enjoy: Wrap individual pieces in parchment paper or store in an airtight container.
Serving Suggestions:
- Enjoy on its own as a sweet treat.
- Crumble over ice cream or desserts for added texture.
- Pair with a strong cup of tea or coffee.
