Halloween is over and next on the calendar is Bonfire Night! This gorgeous Bonfire Toffee takes me straight back to my childhood. The smell that fills your house when you make it is incredible! Did I mention that it’s super quick & easy to make too? You’ll be done in about 10 minutes then it just needs to cool. Awesome right?!
Here is what you will need to make approx 24 sweets/candy.
- 75g Golden Syrup
- 75g Black Treacle
- 150g Light Soft Brown Sugar
- 75g Unsalted Butter, cubed
- 1/4 tsp Cream of Tartar
- 11 x 21cm (4 1/2 x 8″) Loaf Tin
- Large Non Stick Saucepan
- Sugar Thermometer
- Baking Paper for Wrapping
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Step 1: Making the Toffee
Firstly, line your loaf tin with baking paper and set to one side.
Place all your ingredients into a large non stick saucepan and place over a medium heat.
Step 2: Making the Toffee
Stir occasionally until the butter & sugar have dissolved then bring it to the boil.
Step 3: Making the Toffee
Bring the mixture to a fast rolling boil and allow to bubble away until it reaches 140 °C/285°F.
Step 4: Cooling
As soon as the temperature is reached, immediately (and carefully – this is hot!) pour the toffee into your prepared tin.
Allow to cool for 20 minutes until it’s cool enough to handle and you can press your finger in and it will leave a slight dent.
Step 5: Scoring
Then oil a sharp knife and score lines half way through the toffee. (Not all the way through.) The toffee will break along these lines quite easily once it’s cooled completely. I find it easiest to actually take the toffee out the tin to do this then pop it back in to finish cooling.
Step 6: Fill Your Face!
Once the toffee is completely cool, snap along the lines into individual sweets. If you like you can make your own wrappers by cutting out 10 x 12cm (approx) pieces of baking paper. Fold round each sweet then twist the ends to seal.
Store at room temperature in an airtight container if it’s fairly cool (Winter) or keep in the fridge in Summer. If you haven’t individually wrapped your Bonfire Toffee, make sure you store it between sheets of baking paper so they don’t stick together.