How do you make bonfire toffee ?

Question

Only simple recipes please

Answer 1

*Ingredients*
450g (1lb) demerara sugar
150 ml (1/4 pint) water
1.25 ml (1/4 level tsp) cream of tartar
75g (3 oz) butter
100g (4oz) black treacle
100g (4 oz) golden syrup

*Method*
1. Lightly oil an 18 cm (7") shallow square tin.
2. Put the sugar and water into a large heavy-based saucepan (don't use non-stick!), and heat gently until the sugar has dissolved.
3. Add the remaining ingredients and bring to the boil. Using a pastry brush, brush the inside of the pan with water, just above the level of the sugar syrup. Boil to 132 degrees C (270 F) or soft crack stage (see below for testing if you don't have a thermometer).
4. Pour into the prepared tin, cool for 5 minutes, then mark into squares with an oiled knife, and leave to set.
(Makes about 800g (1 3/4 lb.)

To test the toffee: using a spoon, and a dish of cold water, drop a little of the toffee into the dish of cold water, and it should separate into hard but not brittle threads. If it forms a ball which is pliable, but hard enough to hold its shape, it's not hot enough (and is caramel) so do it for a bit longer. If it separates into hard, brittle threads, it's reached the hard crack phase, which means it's a bit over-done. It'll still be edible, but just harder. If you like your bonfire toffee hard and at that tooth-cracking consistency, then aim for this. It's just a matter of taste.

Hope that helps.

Answer 2

How To Make Bonfire Toffee

Answer 3

60g Margarine
180g White Sugar
155g Golden Syrup
70g Black Treacle
20mls Vinegar
Method:

Put the margarine and the white sugar in a saucepan and heat gently, stirring all of the time. When all of the margarine has melted, add the golden syrup and black treacle. Continue to stir until the sugar has dissolved. Boil slowly, over a low heat, stirring occasionally.

You need to boil off enough water for the mixture to solidify 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 mixture on a teaspoon and dropping it into cold water - either in a cup or a saucer.

When the test yields a soft but not liquid result, add the vinegar carefully. The water and most of the acetic acid in the vinegar will boil off but some will stay in the toffee and modify the flavour - most importantly, the malt will stay in the final toffee.

Lightly grease a toffee tray with margarine.

Keep on boiling slowly and testing every few minutes (things speed up towards the end) until you get a stiff result - you will get a feel for how fast you can boil toffee without burning it. Carefully pour into a greased toffee tray and let cool. When cold, break up with a toffee hammer or the handle of a heavy knife or spoon.

Variations:

Add some peppermint oil or orange oil near the end to alter the flavour slightly.
Add some nuts (sliced roast almonds or brazils).
Storage:

Break up and store in an airtight tin - bonfire toffee is deliquescent so, unless you want to end up with a sugar solution, make sure that it is airtight.

Serving suggestions:

Eat straight from the tin whilst watching the bonfire.

Answer 4

Bonfire toffee is a very hard, very brittle toffee that is associated with Halloween and Guy Fawkes Night in the United Kingdom, and is only usually available at such times. Most commonly it is found as pre-made lollies that are set in small foil pie dishes. It can also be bought as large slabs and melted down and poured into dishes by the buyer.

Bonfire toffee tastes very strongly of black treacle and is quite bitter in taste, very much unlike most toffee.

Its ingredients are generally:

* Margarine or butter
* Sugar
* Golden syrup
* Black treacle
* Vinegar
* Food colourings, usually dark brown or black