Bonfire Toffee is something that has a real childhood memory for me. It was something we always made as a family when I was growing up with my mum and my sisters. The recipe was an age-old recipe, folded carefully in its sleeve so as not to be damaged over the years. Although it’s quite a simple recipe I remember that my mum was meticulous about the measurements but also about the safety instruction and now I have children I can fully understand, that mixture is HOT!
What I love about making this particular recipe is that not only does it taste great, much better than shop-bought but also the smell whilst it is cooking is divine. Now I have my own home I love to make it with my boys.
Once the Bonfire Toffee is finished and set I like to divide this into jars and adorn with a rustic tag. These make lovely gifts or treats as well as keeping them sealed and stored so as not to go soft.
Bonfire Toffee Ingredients
75g/ 3oz Golden syrup
75g/ 3oz Black Treacle
150g/6oz Light soft Brown Sugar
75g/ 3oz Butter
1/4 tsp cream of tartar
Bonfire Toffee Method
- Line a 15 x 20 cm baking tin with non- stick baking parchment.
- Measure all ingredients into a deep heavy-based saucepan. Place over a medium heat and stir occasionally until the butter is melted and the sugar has dissolved. It should look glossy in texture.
- When the mixture is smooth and well-combined, increase the heat and bring to a fast boil. When the mixture reaches 140c/285f, pour carefully into the lined tray.
- Allow cooling so that a pressed finger leaves a slight indent. (about 15-20 minutes) Partially cut the toffee into pieces with an oiled knife. When the Bonfire Toffee has cooled completely, break along these lines, or if you prefer uneven pieces then break into shards with a rolling pin.
- Store in an airtight container to avoid the toffee softening.