450g brown cane sugar
450g black treacle
25g butter
1/2 tsp vanilla essence

Cooking Instructions:
Put the treacle into a saucepan with the sugar and butter, and heat gently until melted. Then bring to the boil and stir until it breaks crisp when tested in cold water. (drop a small piece into the water and if it holds its shape completely then it is ready).

Flavour with the vanilla, pour into a greased tin and break into pieces when cold.

Submitted by:  Sylvia M

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