Bonfire Toffee Treacle Toffee Recipes

BONFIRE TOFFEE (TREACLE TOFFEE)

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

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.