Bonfire Toffee

This treacle toffee is rich and buttery and easy to make. A perfect treat for Bonfire Night. 

Bonfire Toffee

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3oz (75 grams) golden syrup

3oz (75 grams) black treacle

6oz (150 grams) dark brown sugar

3oz (75 grams) butter

1/4 teaspoon cream of tartar

1 candy thermometer 

Line a 6 x 8 inch/15 x 20cm baking tray with baking parchment paper.

Measure all the ingredients into a deep, heavy based saucepan. Place over medium heat and stir constantly until the butter is melted and the sugar has dissolved.

When the mixer is well combined and smooth, increase the heat and bring the mixture to a fast boil. When the mixture reaches 285ºF/140ºC, pour carefully into the lined tray. 

 Let the toffee cool completely, then break into shards with a rolling pin.

Or... If you want even pieces, wait until the toffee is cool enough to handle, but soft enough so that a finger pressed in the top leaves a slight indent, about 15 to 20 minutes depending on the room temperature. Partially cut the toffee into even pieces with an oiled knife. When it is cooled completely break along these lines.

Store in an airtight container, with individual layers of toffee separated by baking parchment. If leave exposed to humidity, the toffee will soften and stick together.

Notes: If you can't find treacle than use dark molasses. The toffee shards maybe  broken into smaller pieces and may be added to ice cream or desserts that call for a brittle or toffee crunch.    

Hope everyone had a great weekend! - JD