Best 5 Bonfire Toffee Recipes
Indulge in the delectable goodness of Bonfire Toffee, a classic confection that takes you on a nostalgic journey back to childhood memories. This sweet treat, also known as Cinder Toffee or Sponge Toffee, is a beloved British candy that has captured hearts for generations. With its unique honeycomb-like texture and rich buttery flavor, Bonfire Toffee is a delightful combination of crunch and chewiness. Its name, derived from the tradition of making it during bonfire night celebrations, evokes images of cozy gatherings around a crackling fire, sharing sweet moments with loved ones. Discover the secrets behind this timeless candy through our collection of carefully curated recipes. From the traditional method that uses a sugar thermometer to ensure perfect caramelization to innovative variations that incorporate different flavors and toppings, our recipes offer a range of options to suit every taste and skill level. Experience the magic of Bonfire Toffee and create a sweet symphony that will transport you to a world of pure bliss.
Here are our top 5 tried and tested recipes!
BONFIRE TOFFEE
Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks
Provided by Lucy Netherton
Categories Snack, Treat
Time 1h
Yield Makes around 500g of toffee
Number Of Ingredients 6
Steps:
- Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.
- Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.
- Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.
- Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.
- Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.
BONFIRE TOFFEE
Authentic tasting bonfire toffee. Rich and deep molasses taste from both the sugar and the black treacle. The perfect treat for enjoying around the bonfire.
Yield 500g bonfire toffee
Number Of Ingredients 6
Steps:
- Line the base and sides of an A4 sized tin with non-stick parchment paper, and thoroughly grease it with non-stick cooking spray. Put the sugar and boiling water in a heavy bottomed large pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around. Weigh out your remaining ingredients, if you put them in a really well-greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much. Bring to the boil and boil until you reach soft crack on your thermometer (270°F/140°C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool. Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as a gift.
BONFIRE TOFFEE
A real British classic, this jaw-breaking treacle toffee dates back hundreds of years and is really easy to make. You will need a candy thermometer, preferably a digital one.
Provided by Emily Angle
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 5
Steps:
- Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment.
- Measure all the ingredients into a deep, heavy-based saucepan. Place over a medium heat and stir occasionally until the butter is melted and the sugar has dissolved.
- When the mixture is smooth and well-combined, increase the heat and bring the mixture to a fast boil. When the mixture reaches 140C/285F, pour carefully into the lined tray.
- If you want even pieces, wait until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent (about 15-20 minutes depending on the room temperature). Partially cut the toffee into even pieces with an oiled knife. When it has cooled completely, break along these lines. Alternatively let the toffee cool completely, then break into shards with a toffee hammer or rolling pin.
- Store in an airtight container, with individual layers of toffee separated by baking parchment. If left exposed to humidity, the toffee will soften and stick together.
BONFIRE TOFFEE
Bonfire toffee is also known as treacle toffee, Plot toffee, Tom trot, claggum, clak, or loshin du. It is popular on Bonfire Night and Halloween. The toffee has a unique taste resulting from the black treacle, also known as molasses. You'll never forget it!
Provided by Cook It Simply
Number Of Ingredients 6
Steps:
- Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved.
- Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. Test the mixture; drop a teaspoon amount into a glass of moderately cold water--if it is done you will get a blob of toffee that is slightly stretchy but breaks with pressure (ie. not brittle). Too bendy or stretchy means it needs a little bit longer, so test again after a short time.
- Pour into an oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.
Nutrition Facts : Calories 2872 kcal, Carbohydrate 596 g, Protein 2 g, Fat 57 g, SaturatedFat 36 g, TransFat 2 g, Cholesterol 152 mg, Sodium 517 mg, Sugar 595 g, UnsaturatedFat 17 g, ServingSize 1 serving
HALLOWEEN OR BONFIRE TOFFEE
Make and share this Halloween or Bonfire Toffee recipe from Food.com.
Provided by Allan Rees-Bevan
Categories Candy
Time 15m
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Heat the sugar and water in a saucepan until sugar is dissolved.
- Don't let it boil.
- Add all the other ingredients and stir until it bubbles and boils (don't leave it for a second- stir it constantly!).
- Test to see if it's ready by dripping a teaspoon full into a cup of cold water.
- If it sets, it's ready!
- Grease a flat tin with a thin layer of butter and pour in the mixture.
- Leave to set.
- When it's rock hard, shatter and enjoy!
Nutrition Facts : Calories 2033.8, Fat 46.2, SaturatedFat 29.1, Cholesterol 121.9, Sodium 492.4, Carbohydrate 423.3, Sugar 366.3, Protein 0.5
Tips:
- Use a heavy-bottomed saucepan: This will help to prevent the toffee from burning.
- Use a candy thermometer: This is the best way to ensure that the toffee reaches the correct temperature.
- Stir the toffee constantly: This will help to prevent it from sticking to the pan and burning.
- Be careful when pouring the toffee: It is very hot and can cause serious burns.
- Allow the toffee to cool completely before breaking it into pieces: This will help to prevent it from sticking to your teeth.
Conclusion:
Bonfire toffee is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of toffee that is sure to please everyone. So next time you are looking for a sweet snack, give bonfire toffee a try. You won't be disappointed!.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
