Taffi Triog (Treacle Toffee) is a classic Cymric (Welsh) treacle-based sweet (candy) that's traditional to North Wales. The full recipe is presented here and I hope you enjoy this classic Welsh version of Treacle Toffee.
225g triog du
225g siwgwr demerara
1 llwy de o fennyn
Dull:
Mae'r cyflath yma yn weddol hawdd ei goginio. Wedi toddi'r menyn mewn sosban dylid ychwanegu'r triog du ac yna'r siwgwr. Yn araf dylid dod a'r cymysgfa i ferwi a'i ferwi'n araf am tua deg munud nes i ddiferyn new ddwy galedu'n unionsyth pan mae'n cael ei dywalld i gwpaned o ddŵr oer.
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English Translation
In North Wales this is called taffi triog, but in South Wales it is more traditionally called losin du. Both names refer to treacle toffee.
Ingredients:
225g black treacle
225g demerara sugar
1 tbsp butter
Method:
Essentially this is a very simple recipe. After melting the butter in the bottom of a saucepan add the treacle and the sugar. Slowly bring the mixture to a boil, turn down the heat and continue boiling on a low flame for about ten minutes. Test the mixture by pouring a few drops into a cup of cold water. If the mixture sets instantly into a crisp sheet then the toffee is ready.
Pour the toffee into a well-greased rectangular tin (be careful as it's very hot and can burn easily). Set aside to cool and when almost cold (but still a little runny) use a knife to cut the toffee into sizeable squares. When completely cold tip out of the tin and break the mixture up with your hands. (As a variation you can put some chopped nuts into the toffee just before you pour it into the tin.)
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