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
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
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