Bonfire Toffee has been a family favourite in the UK since the 1660’s and is traditionally eaten around Halloween and Bonfire night. According to History, this sweet treat was made particularly famous in Yorkshire around the 1830’s so it is only right that we continue the tradition and show you how to make it at home.
This rich, sweet and buttery treat is easy to make, requires a small list of ingredients which are typically found in most household cupboards and is a great activity to share with the kids around Bonfire Night. (Did we mention it tastes amazing too?)
Ingredients & equipment
- 450g Dark Sugar
- 125ml Boiling Water
- ¼ tsp Cream Of Tartar
- 115g Black Treacle
- 115g Golden Syrup
You will need:
- Baking Paper
- Sugar Thermostat (Recommended)
- Heavy Bottomed Pan
- A4 Sized Tin/Baking Tray
Prepare your baking tray by greasing the bottom with butter or an oil spray and then place your baking paper on top. Set this aside until your toffee mixture is ready to be poured.
Place your sugar and boiling water into a heavy bottom pan and gently heat the mixture until all of the sugar dissolves. Make sure that you do not stir the mixture at any point, if you feel the mixture needs to be moved around, tilt the pan.
Once your sugar has dissolved, weigh out and add your remaining ingredients to your mixture. Once this is all combined, place your sugar thermostat into your toffee mixture to prepare for the boiling process.
Bring your mixture to a boil until you reach ‘Cracking Point’ on your thermostat (140°C). This can take up to 30 minutes however make sure you don’t leave the pan unattended as this can change quickly at any point. As soon as your mixture reaches 140°C, pour the toffee into your baking tray and leave to cool.
Top Tip: If you don’t have a sugar thermostat, test to see if your toffee is at the right temperature by dropping a small drop into cold water. If the toffee sets hard straight away, it is ready to be poured out.
Once cool, remove your toffee from the tray, break with a rolling pin and enjoy!