BONFIRE TOFFEE
Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks
Provided by Lucy Netherton
Categories Snack, Treat
Time 1h
Yield Makes around 500g of toffee
Number Of Ingredients 6
Steps:
- Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.
- Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.
- Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.
- Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.
- Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.
BONFIRE NIGHT TREACLE TOFFEE
Steps:
- Gather the ingredients. Generously butter a 30cm x 10cm or 18cm square tin, make sure you get the butter right into the corners.
- In a heavy-based 4-pint stainless steel saucepan dissolve the sugar and water over low heat. Once dissolved, add all the remaining ingredients, turn up the heat and bring to the boil. Using a sugar or toffee thermometer boil to 270 F/140 C (soft crack). ***If you do not have a sugar or toffee thermometer, keep a jug of cold water next to the stove, once the toffee has started to thicken, drop a little of the syrup into cold water, it is ready when it solidifies into threads as it hits the water, when removed from the water, the threads should still be slightly flexible not too brittle as the toffee continues to cook for a while.
- Once the temperature or the test above is reached (anything between 20 - 45 minutes at a good hard, boil) carefully pour the toffee into the prepared tin and leave to cool.
- Once the toffee is cold remove it from the tin and break with a toffee hammer or solid sharp object and the toffee will crack into pieces. If your toffee is stuck in the tin, turn the tin over, and place it on a firm surface like a chopping board and tap sharply on the underneath of the tin a few times, the toffee will break up and fall out.
- Store in an airtight tin until Bonfire Night if you can resist it long enough! NOTE: This toffee is not a caramel and as such needs to be brought up to a high temperature, please take care when handling.
Nutrition Facts : Calories 429 kcal, Carbohydrate 103 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 41 mg, Sugar 102 g, Fat 4 g, ServingSize Serves 6, UnsaturatedFat 0 g
BONFIRE TOFFEE (TREACLE TOFFEE)
Bonfire toffee is also known as Treacle Toffee or Plot Toffee and is traditionally eaten on Bonfire Night when the UK celebrates the downfall of Guy Fawkes and the Gunpowder plot. Rich, buttery and deliciously dark, this hard toffee also makes a great Halloween treat.
Provided by Jane Saunders
Categories Snack
Time 25m
Number Of Ingredients 6
Steps:
- Before you start read the recipe notes for all of my cooking tips
- Grease & line a metal pan (see notes for size) with baking parchment and put on a flat, heatproof surface. Also lay any silicon lollipop molds on a flat, heatproof surface
- Put all ingredients into a large, heavy-based saucepan and put over a medium heat. Cook until all sugars have dissolved and the liquid is smooth and dark
- Turn up the heat (medium high) and boil, stirring frequently, until the liquid reaches the hard crack stage (150C/ 300F) on a food/ sugar thermometer. This will take around 15 minutes - be patient and do not leave the pan unattended since it could boil over and/ or the toffee could overcook and burn
- As soon as the toffee reaches 150C/ 300F, tip it into your tin and/or molds and leave to cool completely
- Once cool, give the toffee a few firm taps with a toffee hammer or the end of a rolling pin to break it up. If using silicon molds, the lollipops should unmold easily.
- Store in an airtight tin (using baking parchment to keep layers of toffee seperate) or wrap up in boxes or cellophane bags to give as gifts
Nutrition Facts : Carbohydrate 50 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 26 mg, Sugar 50 g, Calories 215 kcal, ServingSize 1 serving
BONFIRE TOFFEE
A real British classic, this jaw-breaking treacle toffee dates back hundreds of years and is really easy to make. You will need a candy thermometer, preferably a digital one.
Provided by Emily Angle
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 5
Steps:
- Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment.
- Measure all the 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.
- When the mixture is smooth and well-combined, increase the heat and bring the mixture to a fast boil. When the mixture reaches 140C/285F, pour carefully into the lined tray.
- If you want even pieces, wait until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent (about 15-20 minutes depending on the room temperature). Partially cut the toffee into even pieces with an oiled knife. When it has cooled completely, break along these lines. Alternatively let the toffee cool completely, then break into shards with a toffee hammer or rolling pin.
- Store in an airtight container, with individual layers of toffee separated by baking parchment. If left exposed to humidity, the toffee will soften and stick together.
HALLOWEEN OR BONFIRE TOFFEE
Make and share this Halloween or Bonfire Toffee recipe from Food.com.
Provided by Allan Rees-Bevan
Categories Candy
Time 15m
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Heat the sugar and water in a saucepan until sugar is dissolved.
- Don't let it boil.
- Add all the other ingredients and stir until it bubbles and boils (don't leave it for a second- stir it constantly!).
- Test to see if it's ready by dripping a teaspoon full into a cup of cold water.
- If it sets, it's ready!
- Grease a flat tin with a thin layer of butter and pour in the mixture.
- Leave to set.
- When it's rock hard, shatter and enjoy!
Nutrition Facts : Calories 2033.8, Fat 46.2, SaturatedFat 29.1, Cholesterol 121.9, Sodium 492.4, Carbohydrate 423.3, Sugar 366.3, Protein 0.5
ENGLISH TREACLE TOFFEE
This is a deliciously dark toffee that is a hard candy when you first put it in your mouth, but softens until it is wonderfully chewy. I adapted this from a recipe that I found at http://thefoody.com (which is a great site for English and Irish recipes).
Provided by gingerkitten D
Categories Candy
Time 35m
Yield 30 pieces
Number Of Ingredients 5
Steps:
- Place the butter, water, and vinegar into a heavy bottomed suacepan, heat gently until the butter has melted.
- Add the sugar and molasses and allow to dissolve (takes about 20 minutes).
- Boil the mixture to a temp.
- of 280 degrees on a candy thermometer.
- Remove from the heat, allow bubbling to decrease.
- Pour the mixture into a well greased 8 inch square pan.
- When mixture has cooled, score surface into small squares with an oiled knife.
- When cold break into squares, wrap in cellophane and store in an airtight container.
Nutrition Facts : Calories 102, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 10.5, Carbohydrate 19.3, Sugar 14.6
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