- 900g light brown soft sugar
- 300ml water
- 1/2 teaspoon cream of tartar
- 150g unsalted butter
- 250g black treacle
- 150g golden syrup
Prep:5min › Cook:30min › Extra time:25min › Ready in:1hr
- Grease and line a 18cm sandwich tin with greaseproof paper.
- In a large, heavy saucepan, add the sugar and water. Heat on medium until the sugar has dissolved, but do not stir. Add the remaining ingredients all at once, stirring once, and bring to the boil.
- Whilst boiling, brush the inside edge of the pan with water to avoid crystals forming (which will ruin the entire batch!). Using a sugar thermometer, boil to the soft crack stage (132-143 C).
- Once your Bonfire toffee is at the soft crack stage, remove from heat and carefully pour into the prepared tin. Allow to cool slightly, then mark squares into the toffee with a greased knife. Allow to cool completely at room temperature, then break into squares and store in an airtight container.
Right well this recipe gave me quite a headache last week. I wanted it for our bonfire night party. My first problem was the cream of tartar- when I first added everything kept boiling over so I had to keep reducing the heat. It did evenutally settle but I ended up with it all over my stove. I also followed instructions for allowing the toffee to set but unfortunately the tin was not big enough- the toffee wouldn't set because it was so thick. However after splitting the finished products into different containers, and leaving it in the fridge for 24 hours it was set and it tastes great, I will make it again but I will alter the ingrediant amounts- I ended up giving most of this batch away to my family and friends! I think half the amount would be more than enough. - 10 Nov 2011
Burnt it, need sugar thermometer, use a very big pan, boils over! - 10 Sep 2013