We always look forward to Bonfire night. Getting all wrapped up warm, filling our pockets with homemade treacle toffee and sparklers, and ooh-ing and ahhh-ing at the whiz and pop of the fireworks whilst enjoying warmth and smell of the bonfire!
Our local bonfire is hosted by Knutsford Scouts, and they put on an amazing firework display. Its a great night to share with friends and family.
If you fancy sharing in our tradition, and having a go at making your own treacle toffee, here is the recipe for you to enjoy! I can guarantee that you won’t have any left in your pockets by the end of the night!
PS. Make sure you allow a little bit of time once the treacle toffee is cooled, to wrap all your toffees up in greaseproof paper!
Treacle Toffee
Ingredients
- 225g Caster Sugar
- 55g Butter
- 100g Black Treacle
- 100g Golden Syrup
- 100ml Double Cream
- 100ml Single Cream
Method
- Place all the ingredients into a large saucepan and heat gently, stirring continuously, until all of the ingredients have melted.
- Bring to the boil, cover the pan with a lid, and cook for 3 minutes on a low heat. Uncover and boil until the temperature reaches 260°F on a sugar thermometer.
- Pour onto a greased baking tin. Leave to cool and then cut into bite-sized pieces.
- Wrap the individual pieces in greaseproof paper, twisting the ends like an old fashioned sweet.
Enjoy!
P.S if you prefer a harder or softer type of toffee, all you will need to do is adjust the temperature!
250°F – Very soft and chewy,
260°F – Not to hard and not too soft,
280°F – Hard and brittle
