Preparation / Directions:
1) Put sugar, treacle and water in a large saucepan, warm until sugar dissolves
2) When sugar is fully dissolved bring to the boil
3) Add butter a bit at a time, and stir continously
4) Boil until setting point has been reached To Test: Place a drop of mixture in a cup of cold water is mixture hardens setting point has been reached
5) Pour into a buttered tin, leave to cool for 5 minutes
6) When cool enough to touch, cut into long stripes, pull and twist
7) Leave aside until toffee is cold, cut or break to required size
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