Authentic Everton Toffee (Traditional Buttery Recipe)

Melt butter, sugar, and black treacle (or molasses) in a heavy-bottomed saucepan.

Boil the mixture steadily, stirring occasionally, until it reaches the hard-crack stage (150°C / 300°F).

Remove from heat and stir in a pinch of salt.

Pour into a buttered shallow tin.

Once set and cooled, crack into shards using a toffee hammer or the back of a spoon.

A legendary Liverpool sweet associated with the football club.