1 ¼ cups (310 mL) demerara or turbinado sugar
¼ cup (60 mL) water
2 tablespoons (30 mL) English golden syrup
1 tablespoon (15 mL) molasses
7 tablespoons (105 mL) butter (more for greasing the pan)
Combine all of the ingredients in a heavy-bottomed saucepan over medium heat. Heat slowly, stirring until the butter has melted and the sugar has dissolved.
Increase the heat and bring the mixture to a boil. Cover and gently boil for around 2 minutes.
Remove the cover and continue to boil, stirring occasionally, until the mixture reaches 300ºF (149ºC) on a candy thermometer; it should take 10-15 minutes.
Pour the mixture into a buttered 6" x 6" (15 x 15 cm) pan, let the toffee cool to the touch and score it into 1" (2.5 cm) squares. Let the toffee cool completely, turn it out onto a board, break the toffee into pieces and wrap them individually in squares of waxed paper.
Store at room temperature in an airtight container.