Alongside the traditional Autumn comfort foods like soups and stews, there are seasonal sweet treats on offer. The dark, smoky flavour of the bonfire toffee recipe lends itself well to the woody aromas and chilly evenings of November. Here’s how to make bonfire toffee.
Bonfire Toffee Recipe
To make 500g:
- 450g soft dark brown sugar
- 125ml hot water
- ¼ teaspoon cream of tartar
- 115g black treacle
- 115g golden syrup
- You will also need a sugar thermometer
Thoroughly grease and line a rectangular, A4 sized baking tin.
Add the hot water and sugar to a heavy based saucepan and place on a gentle heat until the sugar dissolves. Don’t stir the mixture but tilt the pan from side to side occasionally to avoid sticking.
When the sugar is fully dissolved, add the remaining ingredients, using the thermometer to stir very gently if you need to. Bring the toffee to a boil and keep cooking until the sugar thermometer shows 140ºC. This could take up to half an hour but keep an eye on the pan as temperature changes can occur suddenly. As soon as the toffee reaches the required temperature, remove from the heat and pour into the prepared tin. Set aside to cool.
Once the toffee is completely cool, tip it out of the tin and use a rolling pin of toffee hammer to break up the slab. Store the pieces in an airtight container or give as gifts, prettily presented in cellophane bags or glass sweet jars.
Once you’ve mastered how to make bonfire toffee in its basic form, you can experiment with different flavoured varieties or add nuts and dried fruit.
A less indulgent bonfire toffee recipe
For the crunch and sweetness of a bonfire toffee recipe in a healthier and lighter form, try toffee apples – kids love them and it’s a great way to get them to eat fruit!
- 8 Granny Smith apples
- 400g golden caster sugar
- 1 teaspoon vinegar
- 4 tablespoons golden syrup
Soak the apples in boiling water for a few minutes and dry thoroughly to make a clean surface the toffee can stick to. Push a sturdy wooden stick into each apple at the stalk end.
Place the apples, top down, on a sheet of greaseproof paper next to the cooker. Heat the sugar gently with 100ml of water until fully dissolved. Stir in the vinegar and syrup. Using a sugar thermometer, cook the toffee until it reaches 140ºC.
Take off the heat and quickly but carefully dip each apple into the toffee, twisting to make sure it’s fully coated. Allow to set on the paper.