BONFIRE TOFFEE
Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks
Provided by Lucy Netherton
Categories Snack, Treat
Time 1h
Yield Makes around 500g of toffee
Number Of Ingredients 6
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.
ENGLISH TREACLE TOFFEE
This is a deliciously dark toffee that is a hard candy when you first put it in your mouth, but softens until it is wonderfully chewy. I adapted this from a recipe that I found at http://thefoody.com (which is a great site for English and Irish recipes).
Provided by gingerkitten D
Categories Candy
Time 35m
Yield 30 pieces
Number Of Ingredients 5
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.
Nutrition Facts : Calories 102, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 10.5, Carbohydrate 19.3, Sugar 14.6
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