Treacle tart...the memory of tea at Gran's after walking to her house on a rainy January afternoon in Yorkshire when it was so cold your fingers were slightly blue by the time you got to her front door. Then that incredible smell of sausages and a place at her table by the fire in the kitchen. Brings tears to my eyes. No doubt Gran makes tea for Mum, Dad, and the angels in Heaven nowadays.
I subscribe to a lot of cooking channels and this is the first video I’ve watched of yours and I have to say, you’re awesome! Best instructions and so detailed.
I can’t thank you enough for demonstrating how to make treacle it’s been on my mind alot and not even available where i live so many favorite recipes from gingerbread biscuits to jamaican banana bread i thought I must make it
I can't understand why you don't have more subscribers than what you do. MATE!!! YOU ARE AN INSPIRATION For all us wannabe chefs. Love ya work and channel.
It's all good Steve, it'll grow as it does, problem is I took my eye off the ball and went travelling for 2 years :o) What can I expect.. Thanks buddy,
My scottish immigrant parents landed finally in southern calif via England and Canada. My mother would only buy certain things to bake most English. She bought British treacle or maybe it was molasses. Added a few things to it and boiled it to death then dipped sticks or plastic spoons into it and made treacle suckers. I’m looking this up now because she made a lot and saved them. They were our cough, cold, sore throat remedy too. That and hot water poured over a teaspoon of black current jam! Those suckers lasted forever. Couldn’t suck them down in days and days. Have a terrible cough now from a cold this week so started thinking back of remedies. Comments of others have me also subscribing!
My first time at treacle. And it was a success I must say. Although my house got so smoky half way through, the end result was worth it. My treacle got such a dark rich color. I'm planning to use it in my Christmas cake next week. Can't wait to taste it! Thank you Steve for the detailed description, it was so helpful.
i love it when you were being so theoritical about every details! i wish i knew you faster you wouldve helped me with my studies, i was studying pastry and bakery on college. looking forward to see more!
Re heat it and add a small amount out boiled water, just a small amount otherwise it will get too runny. Test it by putting a drop on a cool surface, just like you would jam. You don't have to over heat the treacle but the water must be boiled for it to be sterilised.
Well done Steve , you learn some thing everyday , I've been cooking over twenty five years but never knew dark Treacle was just sugar n water n lemon , you have surprised me , very good video thanks for the temperature information . Rita 🌈
Blimey thats brilliant. I cannot get treacle or golden syrup in this cultural desert they call Hawaii. Parkin is a favorite of mine and even featured in our new King's Coronation Trifle. I made several of course. Thank you so much, from a cockney limey in Hawaii.....Crikey! I can make my own treacle! Brilliant.
Excellent instructions! You are very clear and think of all the details that we might otherwise have wondered about. Thank you very much! I have subscribed to your channel. 🙂
It would be interesting jMar, I have used molasses in my Breads too but not Treacle, Molasses adds a sweetness that Treacle may not.. You'll have to let me know if you do :o)
Thank you so much for saving my baking situation ! It's hard to find dark brown sugar or molases in my city Im so happy i can use this recipe to make my own treacle for my brown sugar ! Thanks a lot !
This is a life saver!!! I’m living in Chile right now and I sell cookies to a local cafe. I am running out of molasses and and desperate for more, and this will work great.
Ever since reading the first Harry Potter book 15 years ago, I have always wanted to try treacle tart (it's Harry's favourite dessert) but treacle doesn't exist in most of Europe and Asia (where I grew up) :( This video is a God send!
Great video. I needed a small amount of black treacle for a sticky toffee pudding I was making. I had a bit of a disaster as I made a small amount and think I let it simmer for too long, but I managed to salvage it in the end :) Thank you for the description of what it tastes like, I've never tried dark treacle before but I needed it and once made, it tasted just like you described. Sticky toffee pudding turned out tasty as well :)
Adding my mother had her one special candy pot. Had an extra thick bottom. Think she brought it with her from Scotland! She also did the drop test but i was too young to now what was all going on. But hers got hard as was the point. Also made a candy we called tablet which was just milk and sugar boiled pressed flat.
So interesting! The process is similar to the golden syrup, it just starts with a darker caramel. I can't wait until my work schedule settles down and I have a chance to work on both. Great job!
It is interesting to me too Lisa, the evolution of foods, many of them are so simple, I only learned this week that Gravy Browning for example is just this very Recipe but without the adding Sugar Stage and a pinch or two of Salt and water. Isn't it fascinating. Thanks 🙃
I use dark treacle in many of my yeast breads. I put a little of it in to color it or make a swirl! It is a lovely subtle taste. Be careful a little goes a long way!
Rest in Peace Terry, I loved that guys writing so much, I'll miss him.. So many references to Treacle, I always wondered if his books made sense outside the UK..
Wish I could like this more than once! I haven't seen black treacle for ages, it got too expensive. Can't wait to make it so I can have parkin again :)
Hi Steve tx so much i'm going to save alot.....I take alot of orders for fruit cake and gingerbread man....whew whew i'm gonna save alot..tx once again.from malaysia...
Hi! I just found your channel when i am looking for sticky toffe puding with dates. I loved the way you explain things! Can you maybe try it? I would like to hear it from you.
I've wanted to try treacle since the 90s when I saw it on coronation street. I always thought that it was just molasses so hopefully if I can't find it in any of the grocery stores in my part of Canada now I can make it.
Commercial dark treacle uses a different sugar product for the base, as well is made with an invert/acid hydrolysis process which gives it a tang to the flavor that molasses doesn't have, even though it also has some molasses-like flavors.
Yes. It's possible some corporations will use different (not always the same) sugars and citric acids but we are not trying to create a commercial brand of treacle. It's clear that companies will always turn to the cheapest of ingredients over time to increase there profits but when treacle was originally made it was made with common ingredients. The results are similar but I prefer a little lemon to a processed powder..
@@Steve-Owens yeah, I get that. But to be fair, "processed powder" treated like a unquestioned pejorative is pretty unwise. Take Cream of Tartar, which I use in other invert syrup recipes, occurs as a natural byproduct, and is more resource-use-friendly than lemon fruits, notwithstanding how tasty and wonderful the latter are. Even easily available citric acid powder is processed into completely useful and benign kitchen ingredient more resource-efficiently than our luxury of year-round-available yet highly perishable lemon fruits. That said, I don't begrudge the lemon.
Hey Steve, great job indeed! Would using brown sugar (the unrefined sugar) be a good option? Please advise how coconut treacle could be prepared at home
Steve's Kitchen so, I bought a jar of the black treacle and tasted side by side with this recipe. The Lyons stuff has a distinct molasses flavour. I think making this with a dark brown sugar, or by adding molasses to the pot, will help capture that taste. I will try it and let you know!
Hi Steve, I made the dark treacle with dark brown sugar being ingredient 3, and the flavour has come out almost 100% the same as Lyons: it's like having 2 brands of ketchup, they are the same but different :)
Hi Steve. I am a big fan of the Treacle you present in the tin in this video. I tried your Treacle recipe today to see if I could get close to Lyles version. It turned out very well. Exact same consistency. However, I find my version packs way more of a punch than the tin. Is there any way you would recommend sweetening it to match Lyle's? Or is there something I likely done wrong to get such a strong kick?
Yep, it does Clump and then it all comes together, The burnet sugar is a super hard caramel, so when the cooler liquid is added, it sets like toffee but as the other water and sugar come up to temp the worries all dissolve away :o)
Dear, steve... I've just stumbling upon your channel because I was curious what is treacle. Wish me luck, I'll make it for the next friday. Hope it I can pull it out :)
Live from the kitchen: the sugar burns very quickly! I'm not used to working with sugar at such high temperatures, fortunately my kettle was ready to boil some water :)
And done! I followed all your instructions accordingly and it looks amazing! With the recipe halved I got around a cup and a half of dark treacle, maybe slightly less. I tested the consistency and flavour on a small metal spoon and I'm very, very pleased with it. I'll try to make your treacle scones for my mother. Thank you again for sharing the recipe !
I made mine the other day. After making your golden syrup I had to do this too. Much more challenging but I was so proud at the end. Only question. What if your treacle is too thick? My batch is delicious, but pours much more slowly than yours (I looked in another one of your videos to compare.) It's probably still usable. It's got a quality like viscous caramel, like it's a liquid that's so thick it's a borderline solid. It certainly hasn't set hard, though.
The initial heating causes a sugar solution that will set like hard toffee, the second heating with the sugar and water creates a second sugar solution that is not over heated will give you the right viscosity. If you heat the second sugar too long you will get a thicker Treacle, you can fix this by going through the second stage again and being careful not to over boil the Treacle a simple way to test this is to take a few drops of the Treacle and pit it on a cold heat proof surface to see how the Treacle will set when cooled.. I do explain all this at about 7 minutes in..
@@Steve-Owens thank you for your help. this treacle is a birthday gift for my brother so I am happy I can fix it. if it is at too thick a viscosity, but only somewhat too thick like with my current batch, will the treacle be useless in a recipe and ruin the texture of what i use it in?
I have recently tried Guinness Steak Sauce in a casserole I made……….just brilliant. This sauce definitely has molasses in it and my dish turned out the most amazing deep, dark colour and the sauce seemed to take away what I call the "sweetness" of anything with a base of carrot chunks, celery and onions. I'm going to try another beef casserole using just molasses (instead of the sauce) and I bet it is lovely (i.e. NOT SWEET).
Hey Steve - great videos!! I just watched your video on making golden syrup, which as you mentioned, is essential for making ANZAC bikkies! In Australia we have treacle, and you're making dark treacle... I can't say I've noticed dark treacle in Australia, but as I'm now living abroad, I can't check! Would I be right in assuming that by stopping the cooking when the treacle looks right? i.e. Darker than golden syrup, but much lighter than the almost black treacle you're making. I love the richer flavour of treacle, but don't like burnt tastes as you do.
Hi Rusty, in Oz we tend to use golden Syrup for Anzacs, it's the traditional, so I wouldn't use Treacle. I call this dark Treacle but it's essentially what we would just call Treacle in Woolies or Coles.. I have a video for Anzacs if you want to check it out th-cam.com/video/dVolu9uHYq0/w-d-xo.html all the best..
Hi Steve, I wish to try this great home recipe. May I ask how many 'ml' of treacle would result from the amount of ingredients you've mentioned in the recipe? Many thanks.
Treacle tart...the memory of tea at Gran's after walking to her house on a rainy January afternoon in Yorkshire when it was so cold your fingers were slightly blue by the time you got to her front door. Then that incredible smell of sausages and a place at her table by the fire in the kitchen. Brings tears to my eyes. No doubt Gran makes tea for Mum, Dad, and the angels in Heaven nowadays.
Nice of you to share that wonderful Story.. Thanks
Steve
That...that brought a tear to my eye
That’s just beautiful man. Such a beautiful memory.
Thanks for the story
Thank you!
Now I know
Very Grateful
my mom choked on dark treacle and unfortunately passed away due to the intense caramel flavour, you've done it again steve. Jolly good show!
*Steve
I subscribe to a lot of cooking channels and this is the first video I’ve watched of yours and I have to say, you’re awesome! Best instructions and so detailed.
Well Welcome, there are several hundred Recipes you can check out if you have time. Steve
I can’t thank you enough for demonstrating how to make treacle it’s been on my mind alot and not even available where i live so many favorite recipes from gingerbread biscuits to jamaican banana bread i thought I must make it
Great to hear, thanks for saying.. and taking time to say :o) Careful with the hot sugar and enjoy the Treacle..
I can't understand why you don't have more subscribers than what you do. MATE!!! YOU ARE AN INSPIRATION For all us wannabe chefs. Love ya work and channel.
It's all good Steve, it'll grow as it does, problem is I took my eye off the ball and went travelling for 2 years :o) What can I expect.. Thanks buddy,
dude looks like the leprechaun horror flick... O.o... might be why mate!!! lol
@@linkedtv1970 Exactly the reason lol
My scottish immigrant parents landed finally in southern calif via England and Canada. My mother would only buy certain things to bake most English. She bought British treacle or maybe it was molasses. Added a few things to it and boiled it to death then dipped sticks or plastic spoons into it and made treacle suckers. I’m looking this up now because she made a lot and saved them. They were our cough, cold, sore throat remedy too. That and hot water poured over a teaspoon of black current jam! Those suckers lasted forever. Couldn’t suck them down in days and days. Have a terrible cough now from a cold this week so started thinking back of remedies. Comments of others have me also subscribing!
Well , I do hope that cold gets better soon, thank you for the lovely story.. :o)
My first time at treacle. And it was a success I must say. Although my house got so smoky half way through, the end result was worth it. My treacle got such a dark rich color. I'm planning to use it in my Christmas cake next week. Can't wait to taste it! Thank you Steve for the detailed description, it was so helpful.
Great to hear Michelle 👍🎅
is it u Michelle? get back in the other room
I just made it..kept for cooling..it's just wow..thanks a ton
Welcome.
i love it when you were being so theoritical about every details! i wish i knew you faster you wouldve helped me with my studies, i was studying pastry and bakery on college. looking forward to see more!
You are welcome. 👨🎓
Thank you Steve.. I just made Dark Treacle some minutes ago. And it's so easy, Great Recipe...
You are welcome.
@@Steve-Owens please how do I loosen my Black Treacle I made yesterday? It's a bit too thick and it's already bottled 😓
Re heat it and add a small amount out boiled water, just a small amount otherwise it will get too runny. Test it by putting a drop on a cool surface, just like you would jam. You don't have to over heat the treacle but the water must be boiled for it to be sterilised.
@@Steve-Owens thank you so much.. I did and it worked..
i adored this video,all respects Steve,i think you are a Sir of cuisine and not an ordinary chef.
we love you...
Well done Steve , you learn some thing everyday , I've been cooking over twenty five years but never knew dark Treacle was just sugar n water n lemon , you have surprised me , very good video thanks for the temperature information . Rita 🌈
Thank you Rita..
Man you have the best channel. I am going through all these cooking videos and learning so much! Thank you.
You're welcome..
Blimey thats brilliant. I cannot get treacle or golden syrup in this cultural desert they call Hawaii. Parkin is a favorite of mine and even featured in our new King's Coronation Trifle. I made several of course. Thank you so much, from a cockney limey in Hawaii.....Crikey! I can make my own treacle! Brilliant.
You can and it's so easy.. Then you can check out my Parkin too.. th-cam.com/video/9q2-JXqaJ2A/w-d-xo.html Cheers Jessie
@@Steve-Owens I made the treacle today, lovely, and your Parkin tomorrow, it looks great and I am a great fan of lard instead of butter!
I´ve never tried this before, but it looks awesome, i will give it a try
Thank you Albert.. ;o)
Excellent instructions! You are very clear and think of all the details that we might otherwise have wondered about. Thank you very much! I have subscribed to your channel. 🙂
You're very welcome!
This saved my life! I could not find black treacle anywhere. I stumbled across this and it came out perfect!!!
So glad to hear.. Thanks
This turned out so good. I've made this quite a few times now. Thank you so much for this amazing recipe!!!!!!
My pleasure 😊
You are an absolute joy to watch! Thank you for making these videos both educational and delightful!
Well, time to get a candy thermometer! That was great...and I love treacle scones.
I have never tried Treacle. Sounds like sometime I would enjoy.
I think I am going to try this - I love using molasses in my rye bread so I bet this will taste even better
It would be interesting jMar, I have used molasses in my Breads too but not Treacle, Molasses adds a sweetness that Treacle may not.. You'll have to let me know if you do :o)
Thank you so much for saving my baking situation ! It's hard to find dark brown sugar or molases in my city
Im so happy i can use this recipe to make my own treacle for my brown sugar ! Thanks a lot !
You are so welcome!
This is a life saver!!! I’m living in Chile right now and I sell cookies to a local cafe. I am running out of molasses and and desperate for more, and this will work great.
You're so much fun to watch! We are in love with black treacle and made treacle ice cream. It's to die for!
Thanks. That sounds wonderful, try my black treacle scones if you have time.
th-cam.com/video/l83gNISH_wE/w-d-xo.html
I tried this recipe it has come out perfectly. Thanks Stevie you gave very useful tips. May you continue to be more and more successful.
Thank you.
The treacle recipe was just perfect... Thank you I added it in my cake and it came out beautiful.. Subscribed.
U King of good men . thanks
Ever since reading the first Harry Potter book 15 years ago, I have always wanted to try treacle tart (it's Harry's favourite dessert) but treacle doesn't exist in most of Europe and Asia (where I grew up) :( This video is a God send!
Try my Treacle scones too, they are fantastic :o) Say I LOL
Very nice and useful information. Thank you for sharing. 🌹 🌹 🌹 🌹 🌹 🌹 🌹 🌹 🌹 🌹
Have a wonderful day today.
I have to try this. It’s easy to buy Lyle’s Golden Syrup here, but dark treacle not so much. I love cooking sugar so this should be fun.
Enjoy..
Great video. I needed a small amount of black treacle for a sticky toffee pudding I was making. I had a bit of a disaster as I made a small amount and think I let it simmer for too long, but I managed to salvage it in the end :) Thank you for the description of what it tastes like, I've never tried dark treacle before but I needed it and once made, it tasted just like you described. Sticky toffee pudding turned out tasty as well :)
Would you make a video of how to make sticky toffee pudding?
Cheers! That was the other ingredient I was missing for Christmas cake!
Adding my mother had her one special candy pot. Had an extra thick bottom. Think she brought it with her from Scotland! She also did the drop test but i was too young to now what was all going on. But hers got hard as was the point. Also made a candy we called tablet which was just milk and sugar boiled pressed flat.
I'd never taste this one before. Hope someday i taste the best one
Thanks! You answered my question perfectly!
:o)
Fantastic, I never knew that this could be made at home great video very very helpful
yep, just made some and it works great. I just remember making some golden syrup one time and ending up with a 1/2L jar of solid toffee!
LOL.. That toffee can still be saved mind :o) Thanks
I just tried it, and the result is just amazing 👌🏻 thank you
Thank you 2 :)
So interesting! The process is similar to the golden syrup, it just starts with a darker caramel. I can't wait until my work schedule settles down and I have a chance to work on both. Great job!
It is interesting to me too Lisa, the evolution of foods, many of them are so simple, I only learned this week that Gravy Browning for example is just this very Recipe but without the adding Sugar Stage and a pinch or two of Salt and water. Isn't it fascinating. Thanks 🙃
So glad you made this video. You may not be aware, but here in the USA, in my part, a small jar sells for around $20.00 for around 7 oz.
ruby slippers ...wow! why so expensive?
Thanks Steve for this !! I have a great recipe for homemade malt loaf which asks for 2 tablespoons of dark treacle !! Keep up the great work !! Jane .
Will do Jane, Thanks..
Thanks so much Steve!
+D.R. Obarton Thank you too 😆. .
I use dark treacle in many of my yeast breads. I put a little of it in to color it or make a swirl! It is a lovely subtle taste. Be careful a little goes a long way!
I love scones so I'm definitely going to make this so when your recipe for treacle scones come out I'm ready to make them.
.finally I get what Terry Pratchet was writing about
We don't have it in Israel
Thanks
Rest in Peace Terry, I loved that guys writing so much, I'll miss him.. So many references to Treacle, I always wondered if his books made sense outside the UK..
I'm definitely making that golden syrup recipe also . I use golden syrup in my apple pie recipe and it would be a lot better with homemade syrup.
Super easy to make too Allan, enjoy.
Wow I love this guy, so glad I came across this channel. Instant sub
Thanks.. Sorry for the slow replies, I have been a little under the weather.. :o(
No worries Steve, that sucks :( wish you a speedy recovery :^)
Really enjoyed listening to you!
Thank you so much for the recipe and the detailed explanation!:)
You're welcome..
Oh Ok! Easy enough....ty Steve!
Thanks
Great tips Steve, really useful 😄
Thanks Bradley..
Looks great, we don't use a lot of refined sugars. But we do love molasses so looking forward to giving it a try. Dee
Thank you Steve for this great video...You are such a darling
Thank you too, it was your mention of Browning that has me thinking further on this concept :o)
A great way to make it. Awesome!
Thank you Dwayne.. ;o)
Tnx Steve am really honoured to hv learnt how to make dark treacle.Thumbs up.
Thank you Doreen.. :)
+Steve's Kitchen 👍👍
I've never had a Dark Treacle syrup. I'm definitely going to try this! Looks delicious.
Truly enjoyed your tutorial! Had to subscribe!
Thanks but I hope you like Travel too :o)
Made it! Excellent! Thank you.
Excellent.
I am just making this now steve , it's looking good, thank you 😁
Brilliant video! I'm so glad we found your channel 😊 x
Hi chef, thanks for the wonderful demonstration.
Wish I could like this more than once! I haven't seen black treacle for ages, it got too expensive. Can't wait to make it so I can have parkin again :)
Huge thanks for saying..
Steve
Hi Steve tx so much i'm going to save alot.....I take alot of orders for fruit cake and gingerbread man....whew whew i'm gonna save alot..tx once again.from malaysia...
Hi Yolanda, I was in Malaysia last year, I love the country.. Good luck, if you have difficulties let me know, follow carefully :o)
Steve
Just found you, You are so fun to watch and learn from! TY :)
Excellent techniques sir.
I like molasses but that treacle is intriguing.
Hi! I just found your channel when i am looking for sticky toffe puding with dates. I loved the way you explain things! Can you maybe try it? I would like to hear it from you.
You're recipes are just wonderful , thank you alot ❤️😁
Thank you for your video. It make me know what is the treacle.
Welcome.. :o)
You're awesome. Thank you.
Thank you..
Love this video, thank you!
I used your recipe to make gingerbread cookies. Recipe required molasses and I couldn’t find it in my country. Thank you 😊
Welcome..
Thank you I appreciate it.
Thank you..
Hey Calo, did you see the Scone Recipe I did a few days later buddy ??
Steve
I made it! It's amazing!!!!!
I've wanted to try treacle since the 90s when I saw it on coronation street. I always thought that it was just molasses so hopefully if I can't find it in any of the grocery stores in my part of Canada now I can make it.
Thanks, Molasses can vary in many forms but it often isn't as potent as Dark Treacle.. Steve
Commercial dark treacle uses a different sugar product for the base, as well is made with an invert/acid hydrolysis process which gives it a tang to the flavor that molasses doesn't have, even though it also has some molasses-like flavors.
Yes. It's possible some corporations will use different (not always the same) sugars and citric acids but we are not trying to create a commercial brand of treacle. It's clear that companies will always turn to the cheapest of ingredients over time to increase there profits but when treacle was originally made it was made with common ingredients. The results are similar but I prefer a little lemon to a processed powder..
@@Steve-Owens yeah, I get that. But to be fair, "processed powder" treated like a unquestioned pejorative is pretty unwise. Take Cream of Tartar, which I use in other invert syrup recipes, occurs as a natural byproduct, and is more resource-use-friendly than lemon fruits, notwithstanding how tasty and wonderful the latter are. Even easily available citric acid powder is processed into completely useful and benign kitchen ingredient more resource-efficiently than our luxury of year-round-available yet highly perishable lemon fruits. That said, I don't begrudge the lemon.
Thnks steve.m gonna try
Thank you so much 😊
Welcome..
Hey Steve, great job indeed! Would using brown sugar (the unrefined sugar) be a good option? Please advise how coconut treacle could be prepared at home
thanks, Steve! There's a sticky gingerbread cake recipe that needs some black treacle!
Wow! I love Treacle Loaf, it is similar to Parkin but lighter, yum ! Thanks Stuart
Steve's Kitchen so, I bought a jar of the black treacle and tasted side by side with this recipe. The Lyons stuff has a distinct molasses flavour. I think making this with a dark brown sugar, or by adding molasses to the pot, will help capture that taste. I will try it and let you know!
Hi Steve, I made the dark treacle with dark brown sugar being ingredient 3, and the flavour has come out almost 100% the same as Lyons: it's like having 2 brands of ketchup, they are the same but different :)
Hello thank you so much, please may I know how to store the homemade dark treacle pls? Cupboard or refrigerator?
Cupboard is fine, it lasts for years
He is so posh I love it
I'll try a bit of this in a brew.
Hi Steve. I am a big fan of the Treacle you present in the tin in this video. I tried your Treacle recipe today to see if I could get close to Lyles version. It turned out very well. Exact same consistency. However, I find my version packs way more of a punch than the tin. Is there any way you would recommend sweetening it to match Lyle's? Or is there something I likely done wrong to get such a strong kick?
Now I can make my Irish treacle scones..
And me too Calo, I hope I pronounced your name right. I am making those scones for later this week, wait and see ;o)
Steve
could we use it in the Caribbean black Christmas cake? Thanks, I have finally found the right recipe.
If any recipe asks for Treacle, yes
@@Steve-Owens Thank you for a quick reply.
Caribbean black Christmas cake with black treacle sounds incredible.
@@error404m I think so too, I'm going to try it. Merry Christmas!
I made this and it came out great-although I did panic at one point because the sugar all clumped up
Yep, it does Clump and then it all comes together, The burnet sugar is a super hard caramel, so when the cooler liquid is added, it sets like toffee but as the other water and sugar come up to temp the worries all dissolve away :o)
Dear, steve...
I've just stumbling upon your channel because I was curious what is treacle. Wish me luck, I'll make it for the next friday. Hope it I can pull it out :)
Oh i love you.... got ma inspiration ✌
Hey ! I tried this recipe and it was unbelievably easy and quick to make this ♡ thank you.
Thanks
Hi Steve thanks for this info. I like to make things myself rather than buying it. If you don't have a lemon would an orange or lime be fine to use.
Lime yes.. :)
I'm going to try this as I'm typing it (I'll halve the recipe), wish me luck ! :)
Live from the kitchen: the sugar burns very quickly! I'm not used to working with sugar at such high temperatures, fortunately my kettle was ready to boil some water :)
And done! I followed all your instructions accordingly and it looks amazing! With the recipe halved I got around a cup and a half of dark treacle, maybe slightly less. I tested the consistency and flavour on a small metal spoon and I'm very, very pleased with it. I'll try to make your treacle scones for my mother. Thank you again for sharing the recipe !
Hi Nevan, you'll love the scones too.. Enjoy
I am making them too! Hehe
I made mine the other day. After making your golden syrup I had to do this too. Much more challenging but I was so proud at the end.
Only question. What if your treacle is too thick? My batch is delicious, but pours much more slowly than yours (I looked in another one of your videos to compare.)
It's probably still usable. It's got a quality like viscous caramel, like it's a liquid that's so thick it's a borderline solid. It certainly hasn't set hard, though.
The initial heating causes a sugar solution that will set like hard toffee, the second heating with the sugar and water creates a second sugar solution that is not over heated will give you the right viscosity. If you heat the second sugar too long you will get a thicker Treacle, you can fix this by going through the second stage again and being careful not to over boil the Treacle a simple way to test this is to take a few drops of the Treacle and pit it on a cold heat proof surface to see how the Treacle will set when cooled.. I do explain all this at about 7 minutes in..
@@Steve-Owens thank you for your help. this treacle is a birthday gift for my brother so I am happy I can fix it.
if it is at too thick a viscosity, but only somewhat too thick like with my current batch, will the treacle be useless in a recipe and ruin the texture of what i use it in?
If I dont have malasses can i use black treacle in making my brown sugar that is what i mean
You could, this is similar to a Blackstrap Molasses
Steve's Kitchen thanks
Can I use this as a substitute for molasis any advice would be appreciated 😊
Looking great! Did you give it a try with meat? Maybe pastrami glaze? Or slow cooking pork roast?
I did not Udi but it seems a great idea though..
Steve's Kitchen I'll try and let you know
Thanks Udi
I have recently tried Guinness Steak Sauce in a casserole I made……….just brilliant. This sauce definitely has molasses in it and my dish turned out the most amazing deep, dark colour and the sauce seemed to take away what I call the "sweetness" of anything with a base of carrot chunks, celery and onions. I'm going to try another beef casserole using just molasses (instead of the sauce) and I bet it is lovely (i.e. NOT SWEET).
Iam watching it so I canmake dark brown sugar ...
Cuz I need it for brownies
Hey Steve - great videos!! I just watched your video on making golden syrup, which as you mentioned, is essential for making ANZAC bikkies! In Australia we have treacle, and you're making dark treacle... I can't say I've noticed dark treacle in Australia, but as I'm now living abroad, I can't check! Would I be right in assuming that by stopping the cooking when the treacle looks right? i.e. Darker than golden syrup, but much lighter than the almost black treacle you're making. I love the richer flavour of treacle, but don't like burnt tastes as you do.
Hi Rusty, in Oz we tend to use golden Syrup for Anzacs, it's the traditional, so I wouldn't use Treacle. I call this dark Treacle but it's essentially what we would just call Treacle in Woolies or Coles.. I have a video for Anzacs if you want to check it out th-cam.com/video/dVolu9uHYq0/w-d-xo.html all the best..
Lately I've been seeing things.
No joke
Belly button piercing
Thank you!
You are welcome.
Can this be used to make Christmas cakes with rum soaked fruits to give colour. Will it taste good?
Hi Steve, I wish to try this great home recipe. May I ask how many 'ml' of treacle would result from the amount of ingredients you've mentioned in the recipe?
Many thanks.
The water is boiled off, so a kilo of sugar makes a kilo of treacle.