Bonfire Toffee
Delicious black treacle boiled sweet
Equipment
- Heavy-Based Saucepan
- Silicone Mould
- Silicone Spatula
- Sugar/Food Thermometer
- Greaseproof paper
- Toffee Hammer or Rolling Pin
Ingredients
- 450 g Dark Brown Sugar
- 125 g Golden Syrup
- 100 g Black Treacle
- 125 ml Water
- 25 g Butter Plus extra for greasing
- 1/4 tsp Cream of Tartar
Instructions
- Prepare the mould for the toffee by greasing and lining it with greaseproof paper. If using a silicone mould, use butter for extra grease/easy release. Place the mould onto a heat proof surface.
- Place all of the ingredients into a heavy-based saucepan. Begin heating over medium heat. Continue heating until all of the ingredients have dissolved. The liquid should turn dark and smooth.
- Crank up the heat to a medium-high and bring the sugar liquid to a rolling boil. You can stir the mixture at this point frequently until it reaches 150°c/300°f or the hard-crack stage. This can take 10-15 minutes.
- Once the desired temperature is reached, remove from the heat immediatley and pour into the waiting mould. Allow the toffee to cool and set, this can take a few hours.
- When set, keep the toffee in the mould. Then, place over a layer of greaseproof paper and hit with a toffee hammer or rolling pin. This will break the toffee into pieces. The bonfire toffee is then ready to be enjoyed!
- Tip: Keep the bonfire toffee in an airtight container, placing greaseproof paper between the layers to stop the toffee from sticking together. The toffee should last for up to 2 weeks in an airtight container. You may find the toffee goes slightly soft and sticky the older it is, but it is still edible!