HOME MADE DARK TREACLE – PART 2
Home-made Dark Treacle is the main ingredient for baking Christmas Cake. It is similar to molasses but more intense in flavour. Check out the step-by-step preparation which, is easy to prepare.
Equipment
Kadhai or Wok
Ingredients
- 1 cup sugar
- ¼ cup water
- 2½ cup sugar
- 1¼ cup boiling water
- 1 lemon
Instructions
- Weigh sugar and get ready with the ingredients.
- In a heavy bottom pan or kadhai add sugar and ¼ cup of cup water and switch on flame on low medium heat.
- Let the sugar dissolve completely .Do not stir and let the sugar syrup go from clear to light brown and finally dark brown colour.
- Turn off heat once it reaches 200 °C or to almost dark colour .Allow the sugars to cool slightly and let the bubbles stop bubbling.
- Add in the 500 gm of sugar and carefully pour 1 ¼ cup boiling water as it fizz when it come into contact with sugar.
- The dark sugars will tend to solidify but continue stirring melt sugar gradually.
- Squeeze in the juice of a lemon and drop the squeezed lemon skin into the Treacle.
- Turn the heat on to a low flame and and let it boil for 35 to 40 mins .
- To check the consistency of Treacle, drop a small amount of the Treacle onto the back of a plate and allow it to cool. Once it is cool take a teaspoon and check it is thick sticky Treacle
- Strain Treacle in a sieve to discard any lemon pieces in a clean sterilised jar. Allow to cool completely before popping the lid on. Perfect Dark Treacle is ready to use for baking Christmas cake . It is perfect to store and use for any Dessert where recipe call for Treacle.
Notes
Initially adding 1 cup sugar and ¼ water do not stir at this stage. It will caramelize well and gives the Treacle the beautiful Dark colour.
I used candy thermometer or can go by eye precision.
If you find Treacle sets too hard add ¼ to ½ cup more water, to thin the consistency and continue to simmer for a while longer until, you achieve the right consistency.
Tried this recipe?Let us know how it was!