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Try this one if you prefer a creamy toffee.

1lb (450g) Demerara sugar
8oz (225g) Treacle
12oz (350g) Unsalted butter
5oz (145ml Single cream
2 tablespoons water
Pinch of Cream of Tarter

Put water into a pan and add the sugar, treacle and a little of the butter. Heat very slowly so as not to burn the mixture. Thinly slice the rest of the butter and add gradually along with the cream of tartar, bring to a boil. Test a small quantity by dropping it into cold water, when it forms into a hard lump it is ready. Allow to cool down, but before it sets stir in the cream and then pour mixture into a well greased tin. break up when set.

Also if you like ginger fred try these Ormskirk Brandy Snaps.

2oz (50g) Plain flour
3oz (75g) Caster sugar
3oz (75g) Golden syrup
1 teaspoon Brandy
2oz (50g) Best butter
1 teaspoon ground ginger

Grease two baking sheets. Sift the flour and ginger. Gently melt the butter, sugar golden syrup in a pan, take off the heat and stir in all the other ingredients. Place teaspoonfuls of the mixture on the baking sheets allowing room for them to spread. Bake for 10 minutes at 180c, 350f, regulo 4 at the top of the oven until golden brown. Allow to cool slightly then loosen them off the baking sheet and whilst still malleable, curl them around the greased handle of a wooden spoon and let them set in the traditional curled shape.