A traditional British Halloween or Bonfire night sweet.
The origins of Bonfire Toffee can be traced back to the Gunpowder Plot of 1605.
Over time, the tradition of celebrating Bonfire Night evolved to include various festive treats, and Bonfire Toffee became one of the highlights. The toffee's rich, dark flavour and hard, brittle texture made it a fitting choice for the occasion.A perfect treat to share around the bonfire with family and friends.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
You will need:-
A large Pan
Sugar thermometer
A tray or baking dish
(I used a 24cm x 32 cm baking dish )
Greaseproof paper.
Butter the dish and line with the greaseproof paper
In a large pan add the butter, treacle, sugar and milk.
Gently melt on a low heat,
Stir only occasionally at this stage.
Stirring too often causes the sugar to crystallise, making the toffee grainy
When the sugar has melted and the mixture is smooth, turn up the heat to high, and boil to 130°c (266°f)
Stir to make sure the mixture doesn’t catch and burn on the bottom.
When the toffee mixture has reached 130°c,
pour into a 24cm x 32 cm baking dish lined with buttered greaseproof paper and leave to sit for 10-20mins before putting in the fridge to finish setting.
When it is set, bash with a rolling pin or toffee hammer to break it up.
Arrange on a plate or into small paper bags to serve to family and friends.
Ingredients
Directions
You will need:-
A large Pan
Sugar thermometer
A tray or baking dish
(I used a 24cm x 32 cm baking dish )
Greaseproof paper.
Butter the dish and line with the greaseproof paper
In a large pan add the butter, treacle, sugar and milk.
Gently melt on a low heat,
Stir only occasionally at this stage.
Stirring too often causes the sugar to crystallise, making the toffee grainy
When the sugar has melted and the mixture is smooth, turn up the heat to high, and boil to 130°c (266°f)
Stir to make sure the mixture doesn’t catch and burn on the bottom.
When the toffee mixture has reached 130°c,
pour into a 24cm x 32 cm baking dish lined with buttered greaseproof paper and leave to sit for 10-20mins before putting in the fridge to finish setting.
When it is set, bash with a rolling pin or toffee hammer to break it up.
Arrange on a plate or into small paper bags to serve to family and friends.