Thorntons 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

ENGLISH TREACLE TOFFEE

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.

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.

GOLDEN ENGLISH TOFFEE

Steps:

• Combine all ingredients in large saucepan.
• Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.
• Test by spooning a few drops into a cup of cold water.
• The toffee is done when it hardens at once into a crisp ball.
• Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
• When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.

"SPECIAL" CHEWY TOFFEE

Steps:

• Have a container of ice water and a greased (buttered) shallow 12" X 24" cookie sheet or baking pan ready. ** Lyle's Golden Syrup is the "secret" ingredient. You might find it in the syrup aisle at your local grocery store, or, if there's a World Market near you, they carry it. Lyle's is probably England's favorite syrup. In a large sauce pan, bring the sugar, syrup, butter, 1 cup of the cream, and the salt to a slow boil. Then, very gradually stir in the other cup of cream, a little at a time. It is important not to interrupt the boiling while adding the rest of the cream. Stir constantly. You will notice the mixture darken during the cooking process. Most recipes call for heating to a temperature of 254o F on a candy thermometer. Or, you can test the level of "chewiness" by putting a small amount of the mixture in the ice water. It will harden to a chewy consistency that varies depending on how long you cook it. I used that method and it took about 40 minutes of cooking time to achieve the consistency I was looking for. When the mixture has reached your preferred hardness, remove the pan from the burner and stir in the vanilla. Pour the hot mixture onto the baking pan and level it evenly. Put it in the refrigerator and let it completely cool. I didn't fuss with cutting it up into individual pieces and wrapping each piece in wax paper. I turned the pan over on the countertop and the toffee came out in one sheet. While it was still cold, I just broke it up in random pieces, put it in a zip-lock back and popped it back into the fridge. Enjoy!

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

CHEWY TOFFEES

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.