I had honestly never heard of this sweet until my Dad asked me to make it for bonfire night, and what I was missing out on!! This toffee is so dark with incredibly deep and almost burnt smoky flavours and it should truly be a staple part of bonfire night. However, to make this recipe you will need a ‘candy’ or ‘jam’ thermometer that is capable of measuring really high temperatures to make sure your toffee ends up the right consistency. Although using a candy thermometer may sound scary this recipe is super easy so don’t be put off!
Makes: 300g
Cook time: 20-30 minutes
Prep time: 1 minute
Ingredients
60ml water
225g dark brown sugar
50g black treacle
50g golden syrup
1 small pinch cream of tartar
Method
- Measure out all your ingredients and read through the recipe so you are ready to go and won’t need to leave the hob unattended.
- Dissolve the dark brown sugar in the water on a medium heat, do not stir together but you can tip the pan to combine if you need to.
- Add all you other ingredients and place your candy thermometer into the pan.
- Cook on a medium heat until you reach the soft crack stage which is 135°C, this might take up to 30 minutes but just keep going and do not stir the mixture.
- Pour onto a tray and leave to cool.
- Smash into pieces of your desired size when completely cooled or when partially cooled press a knife into the mixture creating lines you can break along later.
#Accessibility (image description: the image is set of a black background but there is scrunched, brown greaseproof paper covering the floor of the image. We can see around 7 pieces of jet-black shiny bonfire toffee stacked on top of each other, they are irregularly sized shards like brittle.)