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Taffi Triog II (Treacle Toffee II)

Taffi Triog (Treacle Toffee) is a traditional Welsh (Cymric) recipe for a classic treacle toffee made from brown sugar, treacle and butter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Treacle Toffee.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

12–14

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Mae amryw o ffyrdd i wenud hwn, ac mae'r fersiwn ymy ychydig yn fwy cymleth na'r arfer, ond dyma'r ffordd traddodiadol o'i wneud yn Llŷn

Cynhwysion:

450g o fenyn
450g o siwgwr coch golau
350g o driog du
pinsiad o halen
llwy fwrdd o finegr
120ml o ddŵr

Dull:

Cyfunwch y cynhwysion mewn sosban a dewch i ferwi. Berwch am tua 10 munud, gan droi yn gyson. Mae'r gymysgfa ny barod pan fod y gymysgfa wedi cyrraedd y stad pelen galed. Arllwyswch y taffi triog i dun rhostio wedi ei iro a gadewch o'r neilltu iddo galedu am tua 2 awr. Torrwch yn ddarnau mŷn cyn gweini (yn draddodiadol fe wneir hyn gyda morthwyl!)

English Translation

There are a number of ways to make this traditional toffee, but this version is a little more complex than the usual. However, this is the standard preparation method on the Llŷn Peninsula.

Ingredients:

450g butter
450g light brown sugar
350g black treacle
pinch of salt
1 tsp vinegar
120ml water

Method:

Combine all the ingredients in a saucepan and bring to a boil. Continue boiling for about 10 minutes, stirring constantly. The mixture is ready when it has reached the hard ball stage, as measured by the water drop method.

Pour the treacle toffee into a greased roasting tin and set aside to harden for 2 hours. Break into small pieces before serving (traditionally this was done with a hammer!)