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Thanks megahann12 for your input. I am well aware of the affect of poor diets in children causing helath and mental problems and have ruled this out in the case of my daughter. I have always encouraged healthy eating within my family and cook most things from scratch. She still struggles with her erratic sleep pattern even though I have always had a regular bedtime routine. She just might be an individual who can get away with only a little sleep and still manage to function. She does not fall asleep during the day at all. I have always resisted the urge to use medication to artificially induce sleep, I think that is a dangerous route to persue. I have resigned myself to just letting her be. She is a lovely, loving and kind child who is growing up to be quite well adjusted, I couldn't be prouder of her.
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I remember my mother making this at this time of year, brings back great memories.
*Ingredients*
450g (1lb) demerara sugar
150 ml (1/4 pint) water
1.25 ml (1/4 level tsp) cream of tartar
75g (3 oz) butter
100g (4oz) black treacle
100g (4 oz) golden syrup
A sugar thermometer would be useful
*Method*
1. Lightly oil an 18 cm (7") shallow square tin.
2. Put the sugar and water into a large heavy-based saucepan (don't use non-stick!), and heat gently until the sugar has dissolved.
3. Add the remaining ingredients and bring to the boil. Using a pastry brush, brush the inside of the pan with water, just above the level of the sugar syrup. Boil to 132 degrees C (270 F) or soft crack stage (see below for testing if you don't have a thermometer).
4. Pour into the prepared tin, cool for 5 minutes, then mark into squares with an oiled knife, and leave to set.
(Makes about 800g (1 3/4 lb.)
To test the toffee: using a spoon, and a dish of cold water, drop a little of the toffee into the dish of cold water, and it should separate into hard but not brittle threads. If it forms a ball which is pliable, but hard enough to hold its shape, it's not hot enough (and is caramel) so do it for a bit longer. If it separates into hard, brittle threads, it's reached the hard crack phase, which means it's a bit over-done. It'll still be edible, but just harder. If you like your bonfire toffee hard and at that tooth-cracking consistency, then aim for this. It's just a matter of taste.
Hope that helps.
(Thanks to yahoo answers I'm afraid not my own recipe!)
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