BONFIRE TOFFEE

With Halloween and Guy Fawkes night romping rapidly towards us I thought that perhaps a few recipes would be timely. As children we were always given a bag of Bonfire Toffee as the grown ups considered it good for us,it is still a favourite although now it plays havoc with my fillings.


8oz Demarara sugar

8oz Black treacle

4oz Butter.

Melt the butter in a heavy bottomed pan and add the treacle and sugar. Heat gently until the sugar has dissolved, then simmer for about 30 minutes. Test for set by dropping a little of the mixture in to cold water,it should separate in to hard but not brittle threads. Using a sugar thermometer takes away the guess work in which case the mixture needs to be at 140oC.

Pour in to a buttered shallow tin,a Swiss roll tin is ideal and mark in to squares.

Break in to pieces when cold and wrap in greased proof paper. Store in an air tight tin.

This toffee can be made in advance and I can personally vouch for its popularity on a charity sweet stall.

Tomorrow Butterscotch.