A secret recipe kindly shared by Allison Abernethy of Abernethy Butter, Abernethy Butter is a welcome additional to our locally sourced ingredients and is available to buy in our food hall.

INGREDIENTS

400G LIGHT BROWN SUGAR

100G GOLDEN SYRUP

100G BLACK TREACLE

100G ABERNETHY SMOKED BUTTER – CHOPPED

1/8 LEVEL TEASPOON CREAM OF TARTER

1 TEASPOON SMOKED PAPRIKA

1 TEASPOON SEASALT

1 TEASPOON VANILLA EXTRACT

METHOD

GREASE AND LIN THE 17CM SQUARE TIN WITH PARCHMENT PAPER ALLOWING A FEW INCHES OVER THE EADGE TO LIFT THE TOFFE OUT ONCE SET.

POUR THE SUGAR AND 50MLS OF WATER INTO A HEAVY BOTTOMED PAN AND PLACE ON A GENTILE HEAT AND ALLOW THE SUGAR TO DISOLVE. DON’T FIDDLE WITH IT.

STIR IN THE GOLDEN SYRUP, TREACLE, SMOKED BUTTER, CREAM OF TARTER, SMOKED PAPRIKA,SALT AND VANILLA.

HOOK A SUGAR THERMOMETER ONTO THE PAN AND BRING TO THE BIOL. ONCE IT IS BUBBLING, TURN THE HEAT DOWN LOW SO IT IS SIMMERING AND COOK, STIRRING WITH A WOODEN SPOON EVERY NOW AND THEN FOR ABOUT 30 MINS UNTIL THE TEMP REACHES 140Oc

TAKE THE THERMOMETER OUT AND POUR THE MOLTON LIQUID INTO THE TIN AT ONCE. LEAVE TO SET.

ONCE COOLED LIFT OUT OF THE TIN, TURN UPSIDE DOWN ON A BOARD AND BREAK WITH A ROLLING PIN INTO BITS.

STORE IN AN AIRTIGHT CONTAINER.