[Kleftiwallah]

Just been looking for a recipe for treacle toffee.  I've got my Dad's old recipe book in the bedroom but the memsahib is having a zizz before her nightshift and I thought I'd have a 'bucher's' on 'the interweb'.

It was frustrating trying to find a recipe that didn't call it candy or involved the use of a cookie tray.   Is there any way of restricting the search mode to English or British sites? 

Cheers,     Tony. 

[Yorkie]

I thought you could select uk sites only with some of the search engines?

[mumofstig]

you can on Google 

click it on the left hand side

[sunshineband]

I guess Tony found a recipe and his jaws are stuck together now as he hasn't answered 

[arugula]

I guess Tony found a recipe and his jaws are stuck together now as he hasn't answered 

Can you not just convert the words candy and cookie in your head into the British English equivalents?

[cheshirecheese]

Yes, on Google, just select 'Pages from the UK' and you'll filter out much of the cookie and candy brigade.  As for a recipe, does it have to be treacle?  If you're prepared to venture sideways, I have a brilliant recipe for sea-salt caramels (which does have a treacly backnote to it), which lots of my friends are asking for in their Christmas hampers!  It's from Annie Rigg's 'Gifts from the Kitchen', and it goes something like this ...

150g Caster Sugar
150g Light Muscovado Sugar
100g Unsalted Butter
200ml Double Cream
3 Tbsp Golden Syrup
1 Tsp Sea Salt Flakes

Grease a 7" square tin and line with parchment.  
Place the caster sugar in a deep heavy based pan with 2 tbsp cold water , and cook over a medium heat until the sugar has dissolved.
Bring to the boil, and continue to cook until the sugar has turned a deep amber [DO NOT STIR, or the sugar will start to crystalise and the caramel will be ruined!!!]
Remove the pan from the heat, and immediately add the remaining ingredients.  Stir until smooth.
Return the pan to the heat and bring back to the boil.  Continue cooking until the mixture has reached 130 degrees on a sugar thermometer.
Remove from the heat, leave to settle for 30 seconds, then pour into the prepared tin.

Annie Rigg says to leave until cold, then break into pieces with a hammer or rolling pin, but personally I prefer to cut it into smallish squares whilst it's just warm and still pliable.  Do be careful though, because it sets quite hard - so watch your teeth until it becomes chewy in the mouth!!

Merry Christmas!  

[rhysdad]

My MIL makes this and it turns out harder than granite. Smells lovely but is totally inedible as it's so hard...