Bonfire Toffee Recipes

BONFIRE TOFFEE

Steps:

• Line the base and sides of an A4 sized tin with non-stick parchment paper, and thoroughly grease it with non-stick cooking spray. Put the sugar and boiling water in a heavy bottomed large 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°F/140°C) 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 a 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.

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.

BONFIRE TOFFEE

Steps:

• 1. Put all ingredients into a heavy based sauce pan.
• 2. Heat slowly, stirring until butter melts, sugar dissolves, then increase the heat to bring mix to a boil.
• 3. If using sugar thermometer, boil to 160 degrees or test by dropping a small amount into a glass of cold water. If it is ready, it will be a small blob of toffee. It should also be slightly stretchy but breaks with pressure.
• 4. Pour into a butter sugar tin and leave to set. To break even pieces, mark toffee when it is partially set. Break into pieces when cool.

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.