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 

The Vintage Sweets Book

I know Angel Adoree has other vintage inspired books and this one focuses on a lovely combination of vintage sweets and cocktail party treats. Her books are wonderfully styled and full of nostalgic inspirations. There are plenty of recipes to reminiscence and wonder over. However there are more than recipes; there are craft ideas and party ideas to get your know how and creativity flowing. Her chapter titled "Sweetie Know-How" is there to help and guide you on your sweet treat making journey. 

Although candy making may be created at anytime of the year the sweet treats in this cookbook have a summertime, boardwalk, fair... strolling along the pier feel to them and a blissful backyard or garden party - cocktail party to them as well.

I admire Angel Adoree's commitment to a "spoonful of sugar" "and a little imagination" connotation because it gives her that, dare I say, Mary Poppins appeal in a vintage way. She makes it seem so wonderfully easy. What more can one say about a book that covets candy and cocktails! Rum Raisin Fudge, Candy Floss, Nougat, Nut Brittle, Toffee Slab, Mint Royal Hot Mocha, the Parma Violet Cocktail and more are all waiting to be created by you!  

If you are looking to add to your Angel Adoree vintage inspired cookbook's, curious about creating sweet treats, inspired to have a vintage style party then her books are for you. To find out more about Angel Adoree click *here*   however in the meantime enjoy this recipe from the book... 

Parma Violet Cocktail

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Prep time: 10 minutes ~ Total time: 15 minutes 

Makes 4 drinks

For the Violet Syrup:

100ml (3 1/2 fl oz) water

100g (3 1/2 fl oz) granulated sugar

1/4 teaspoon violet flavouring

5 drops of violet colouring

For The Cocktail:

50ml (2 fl oz) peach schnapps

50ml (2fl oz) violet syrup - recipe above

1 tablespoon lime juice

200ml (1/2 pint) sparkling water

50ml (2 fl oz) vodka

crushed ice

violet flowers, to decorate - optional

1. To make the violet syrup, combine the water and sugar in a saucepan and place the pan over a high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes.

2. Take the pan off the heat and add the flavouring and colouring. Leave in the refrigerator to cool for 30 minutes.

3. When you are ready to make the cocktail, combine all the ingredients in a cocktail shaker. Strain into chilled glasses, decorate with the violet flowers, if using, and serve immediately.   

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Candy Cane Bark

This was my daughter's creation, Candy Cane Bark. With only a few simple ingredients we created this sweet treat to share. Solid milk chocolate topped with white chocolate and crushed candy canes for some minty goodness. My son wasn't going to miss this opportunity and helped by keeping an eye on the chocolate as it melted and by placing a handful of crushed candy canes on top. They definitely had fun and enjoyed sampling once the everything had set.  

Hope everyone had a good weekend! - JD  

Chocolate Fudge

I did make it back into the kitchen to whip up a batch of fudge. This time chocolate. And as you can tell from the photo I have had some success.  The recipe is from the cookbook I feature a few days ago called Christmas Candy. This recipe although it may seem intricate is pretty easy and was a breeze to create. I still do not have a candy thermometer however my kitchen intuition kicked in nicely. So far this recipe is the simplest and easiest. 

Old-Fashioned Chocolate Fudge

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2 ounces unsweetened chocolate

1 cup of milk

2 cups granulated sugar

1 tablespoon light corn syrup 

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 cup finely chopped walnuts

*Notes: I did not have corn syrup so instead I used golden syrup. Also I omitted the walnuts. 

Grease an 8 inch pan with butter.

In a large, heavy saucepan, combine the chocolate and the milk. Cook over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.

Stir in the sugar and corn syrup. Increase the heat to moderate and continue stirring until the mixture comes to a boil.

Cover the pan and cook for 1 minute. Uncover the pan and insert a candy thermometer. Cook, uncovered, without stirring, until the mixture reaches the soft-ball stage. (236ºF on the candy thermometer). Note: Since I do not have a candy thermometer I used my mum's method of dropping a bit of the boiling mixture into a glass of cold water until it form a soft- ball. 

Remove the pan from the heat and stir in the butter and the vanilla. Set aside until the candy cools to lukewarm (110ºF). Note: Once the top of the fudge in the saucepan looked less glossy and when tipping the saucepan the fudge looked like it had a skin on top, I started to beat it with a wooden spoon until it thick and creamy. 

With a wooden spoon, beat the fudge until it is thick and creamy and no longer glossy. Quickly stir in the nuts.

Pour the fudge into the prepared pan. Cool in the pan on a wire rack. 

When the fudge is firm and completely cool, cut into squares.

Hope you had a great weekend! - JW  

Christmas Candy

Christmas time has it's usual suspects at the dinner and dessert table. Wade through all the mincemeat tarts, fruit cake, shortbread, and rum balls and seemingly there is supposed to be a cornucopia of Christmas candy. My mum never made candy at Christmas probably because she made fudge periodically throughout the year. 

This cookbook is only 63 pages has no index just a table of contents which in most part acts as both. There is a simple and brief introduction regarding making the best candy, storing candy and packaging candy and other confections. Charming Victorian inspired holiday illustrations. Classic recipes such as almond clusters, pralines, peppermint creams, peanut brittle, fudge, salt water taffy and popcorn balls.

Last night I attempted to make the fruit fudge. I say attempted because I have tried on occasion to make this confectionary goodness only for my efforts to be a bit on the disappointed side. Although in my defence I think having a candy thermometre would help, slightly. My mum never used a candy thermometer and her fudge was fabulous every time. So much so that it would be purchase even before hitting the school's bake sale table.  

I found a recipe, from this book, to be nearly fool proof. The fudge did turn out. That said, I think a tweak here or there on my part, could make it better. I will go back to the kitchen at some point today and have another go. In the meantime I will share the recipe from the book so that you may try.

Fruit Fudge

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2 cups granulated sugar

1 cup milk

1/4 cup unsalted butter

1 teaspoon vanilla extract

1/2 cup mixed canned fruit, coarsely chopped

**candied cherries may be substituted for the mixed fruit

Grease an 8 inch square pan with butter.

In a large heavy saucepan, combine the sugar, milk, and butter. Cook over high heat, stirring constantly, until the sugar dissolves. Reduce the heat to moderate and continue to cook, stirring constantly, until; the mixture comes to a boil.

Cover the pan and cook for 1 minute. Uncover the pan and insert a candy thermometer. Cook, uncovered, without stirring, until the mixture reaches the soft-ball stage (236ºF on the candy thermometer). 

Remove the pan from the heat and stir in the vanilla. Set aside until the candy cools to lukewarm (110ºF).

With a wooden spoon, beat the fudge until it is thick and creamy and is no longer glossy. Quickly stir in the fruit.

Pour the fudge into the prepared pan. Cool in the pan on a wire rack. When the fudge is firm and completely cool, cut it into squares. 

Notes: Because I do not have a candy thermometer I had a glass of cold water beside the saucepan and periodically took a small spoon with a small amount of the fudge as it cooked and tipped it into the water to see if it would form a small soft ball... hence the term "soft-ball stage". Probably not the most effective way however that is how my mum tested her fudge. And it turned out every time. 

Hope everyone is enjoying the week so far. - JW