Bonfire Toffee

[mumsisdaughter]

hystree and mellifluous_ink have both expressed an interest in this recipe one time or another so here it is. In UK, we prepare it for November 5th but it's suitable for Hallowe'en or any other wintry evening.

I have two recipes. Imperial measurements only, sorry.

Bonfire or Treacle Toffee
This can come out as black, shiny and sharp as obsidian (my favourite) or will be softer if the stirring is prolonged.

4oz butter
8oz Demerara sugar
4oz golden syrup
8oz black treacle

Heat the butter. When partly melted add the treacle, syrup and sugar. Mix well together and boil for 8-10 minutes. (At this point, stirring continuously will soften the result.)
Test by dropping a little into a cup of cold water. If it hardens immediately, pour the rest into a cold tray and leave to set. Cut into squares after 5 mins or allow to go hard and crack with a hammer under a teacloth or plastic bag (to protect yourself from shrapnel!).

Do not attempt to crunch, if you value your teeth. Suck slowly, whilst outside on a cold night, inhaling firework/bonfire fumes for full effect.

Bonfire or Treacle Toffee

1lb Demerara sugar
4oz black treacle
4oz golden syrup
3oz butter
1/4 pt water
1/4 of a 5ml teaspoon cream of Tartar

Dissolve the sugar in the water. Add the rest of the ingredients. Boil to 130C/270F. Test by dropping a little into a cup of cold water, as in previous recipe.

Have fun!!

(Parkin recipe in a day or two, hystree )

Edit: Do NOT use a microwave. There is too much sugar in this.)

Comments

[mumsisdaughter]

Whoops, sorry.

I googled and found the nearest matches are:

Golden syrup is from cane sugar so light molasses is the best fit, though apparently King and Karo are similar but contain corn sugar.

Demerara is a light to mid-brown cane sugar so turbinado or raw sugar is the nearest term.

Have sticky fun!

[mellifluous-ink.livejournal.com]

Can I use molasses and karo light syrup instead of dark and light treacle? Treacle is hard to come by out here.

[mellifluous-ink.livejournal.com]

Also what is the difference between the two recipes? The first has more instruction, and sounds like hard-crack. What about the second--is it softer? How do you know if the toffee is ready when you drop it into the water? What will it do? Some candy terms would be really helpful. I know I'm being kind of a problem, but I've never made candy before and it's really delicate chemistry.

[mumsisdaughter]

Been to York for a few days hence the tardy reply.

It sounds right to use molasses (does it taste very strong?) and karo light. Our historical heritage is closely linked to the Caribbean cane sugar plantations but I suppose corn sugar is similar.

Okay, the first recipe will be more like hard crack than the second, though the second has less butter it does have water and cream of Tartar that will lighten the mix and with lots of stirring will add air so making the toffee chewy. My cooking thermometer labels it small crack.

Drop a small blob off a spoon into the cold water. Give it a moment or two then fish it out and eat it. This will tell you whether you've cooked it for long enough and hot enough. Hotter will be harder, less vigorous stirring will be harder. It depends how you like it.

I know it's 'delicate chemistry' (good term) but really the fun is in experimenting, then you can adjust the heat and time and stirring the next time you make it. Hope it turns out to your satisfaction.

Use a thick metal pan to avoid burning the sugar and a wooden spoon for stirring.

Tell me how it turns out :)