RCI-DS.003.0304.001
Treacle Toffee
Bonfire toffee is the absolute treat on Bonfire night in the UK. The Treacle Toffee Recipe for Bonfire Toffee is simple, quick and easy to make but must be approached with caution; toffee gets very, very hot (up to 140°C / 270°F) as it is boils.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultybeginner
Ingredients
- dark brown sugar1 lb
- water¼ pint
- level tsp cream of tartar¼ unit
- black treacle / molasses½ cup
- golden syrup / corn syrup½ cup
Method
1
Combine dark brown sugar, water, cream of tartar, black treacle, and golden syrup in a heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar dissolves completely.
2
Stop stirring once the mixture reaches a boil and insert a sugar thermometer into the pan, ensuring it does not touch the bottom.
1 minutes
3
Continue cooking without stirring until the temperature reaches 300°F (hard-crack stage), approximately 10-12 minutes.
11 minutes
4
Remove from heat immediately once the target temperature is reached and allow the mixture to cool for 2-3 minutes, during which it will thicken slightly.
5
Pour the treacle toffee onto a lightly oiled marble slab or baking sheet in a thin, even layer.
2 minutes
6
Allow to cool completely at room temperature for approximately 30 minutes until it becomes completely hard and brittle.
7
Break the cooled toffee into pieces using a toffee hammer or the end of a rolling pin.