Bonfire Toffee Food

BONFIRE TOFFEE

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.

HALLOWEEN OR BONFIRE TOFFEE

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!

BONFIRE TOFFEE (TREACLE TOFFEE)

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

BONFIRE TOFFEE

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.