Ingredients

two pounds black treacle
two pounds golden syrup
two pounds granulated sugar
one pound butter

Method

Put all the ingredients in a large saucepan (enamel or copper) and melt slowly over a moderate heat.
Then boil the mixture briskly for about twenty minutes, stirring it continuously.
Test its consistency at the end of the twenty minutes by dropping a teaspoonful of the boiling mixture into cold water.
If it hardens at once leaving the water perfectly clear it has boiled to the required degree.
Remove from the heat and pour the boiling toffee on to a stone slab or shallow dish, previously greased with butter.
Butter both hands and ‘pull’ the toffee into long golden strands while hot.
Cut into smaller pieces before the toffee hardens.

Parc, Merioneth.