Bonfire toffee - recipe

Bonfire toffee

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  1. 1

    Butter 15cm square tin.

  2. 2

    Put all the ingredients into a heavy based saucepan and heat slowly, stirring until the butter melts and the sugar dissolves then increase the heat to bring the mixture to the boil.

    For this step you'll need:

    • 450g Unrefined demerara sugar
    • 125ml Water
    • 75g Butter (unsalted)
    • 100ml Golden syrup
    • 100ml Black treacle
    • 1 tbsp White wine vinegar
  3. 3

    If using a sugar thermometer boil to 160°C. Or test by dropping a small amount into a glass of cold water. It is ready when a blob of toffee is slightly stretchy but breaks with pressure.

  4. 4

    Pour into the tin leave to set. To help break into even sized pieces mark the toffee when it is partially set. Break the toffee into pieces when completely cool.

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