1️⃣ Prepare Your Tray: Line a baking tray with parchment paper and set it aside. This is where you’ll pour your toffee mixture later.

2️⃣ Melt the Ingredients: In your heavy-bottomed saucepan, combine the sugar, golden syrup, treacle, butter, cream of tartar, and salt. 🧈🥄 Place the pan over medium heat and stir gently until the butter melts and the sugar dissolves. Be patient, this might take a few minutes.

3️⃣ Bring to a Boil: Once everything is melted, stop stirring and let the mixture come to a boil. If you have a candy thermometer, clip it to the side of the pan. 🌡️ You’re aiming for the “hard crack” stage, which is around 300°F (150°C). If you don’t have a thermometer, don’t worry, I’ll share a trick later.

4️⃣ Watch Closely: As the mixture boils, it will start to darken and thicken. This is where the magic happens! ✨ Keep an eye on it to make sure it doesn’t burn. If you’re not using a thermometer, you can test the toffee by dropping a small amount into a bowl of cold water. ❄️ If it hardens instantly and cracks when you bend it, it’s ready.

5️⃣ Add the Vanilla: Once the toffee reaches the right temperature, remove it from the heat and stir in the vanilla extract. Be careful, the mixture will be very hot! ♨️

6️⃣ Pour and Cool: Carefully pour the toffee onto your prepared baking tray. Spread it out evenly with a spatula. Let it cool completely at room temperature. 🕒 This usually takes about an hour.

7️⃣ Crack and Enjoy: Once the toffee is hard, use a knife or a toffee hammer to break it into pieces. 🍬 Store it in an airtight container, and it will keep for up to two weeks (if it lasts that long!). 😋