sorry it's late but it's finally here. I got it from a James Martin book and have made it a few times now, love it.

ingredients

450g(1lb) demerara sugar

85g(3oz) unsalted butter, softened

1/2 tsp cream of tartar

100g(3 1/2 oz) black treacle

100g(3 1/2 oz) golden syrup

a handful of sultanas (optional)

1. place the sugar in a heavy-bottomed saucepan with 150ml(5fl oz) water and heat until all the sugar has dissolved. Add the rest of the ingredients, apart from the sultanas, and put in a sugar thermometer.

2. Bring to the boil, brushing the sides of the pan down with a pastry brush dipped in water to stop crystals forming. DO NOT STIR. When the sugar reaches 132C/270F, quickly and carefully fold in the sultanas. Pour the mixture into a greaseproof-paper-lined 18cm(7in) tin and allow to cool. When set, break into pieces and store in a jar.

I use a slightly deeper than normal baking tray and it makes approx 800g (1 3/4lb)

For toffee apples

ingredients as above  but replacing the treacle with another 100g (3 1/2 oz) of golden syrup, increasing the butter to 115g (4oz) and omitting the sultanas.

1. make the toffee as above. When you reach the sultana stage (omitting the sultanas) stick a fork/stick in each apple, ensuring the skins are dry otherwise the it wont stick, then dip into the caramel

2. immediatelly put the apple on a lightly oiled work surface or a non stick tray, repeat until you run out of caramel, (should cover approx 8 small eating apples) and leave until cool and the toffee has set.

Have fun and i hope you enjoy it as much as i do xxx