We love bonfire toffee, and it’s great to hand out to your friends and family around the bonfire.
180g White Sugar
155g Golden Syrup
70g Black Treacle
Put the margarine and sugar into a saucepan and heat gently, stirring all the time. When all the margarine has melted, add the golden syrup and black treacle. Keep stirring until all the sugar has dissolved. Boil slowly, over low heat, stirring regularly.
You are looking to boil off enough water for the mixture to turn solid when cooled to room temperature, but you also need to keep the temperature of the mixture low enough during cooking to prevent burning. The test involves getting a sample of the mixture on a teaspoon and dropping it into a cup of cold water.
When the test yields a soft (but not liquid) result, add the vinegar carefully. The water and most of the vinegar will boil off but some will stay in the toffee and change the flavour.
Grease a toffee tray with margarine.
Keep on boiling slowly and testing every few minutes (this is very important) until you get a stiff result. Carefully pour into the greased toffee tray and let cool. When cold, break up into pieces and enjoy round the bonfire.
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