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A pile of toffee Tried & Tested

Bonfire toffee

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2.75 stars based on 4 ratings

A treat to make and share for bonfire night.  Using unrefined demerara sugar will give this recipe a lovely full flavour.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:easy

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Ingredients

  • 450g 16 oz Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
  • 125ml 4¼ fl oz Water
  • 75g 2¾ oz Butter (unsalted)
  • 100ml 3½ fl oz Golden syrup (we use Silver Spoon)
  • 100ml 3½ fl oz Black treacle (we use Silver Spoon)
  • 1tbsp 1tbsp White wine vinegar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Butter 15cm square tin.

  2. Classic mode Step 2

    Put all the ingredients into a heavy based saucepan and heat slowly, stirring until the butter melts and the sugar dissolves then increase the heat to bring the mixture to the boil.

    Ingredients for this step

    • 450g 16 oz Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
    • 125ml 4¼ fl oz Water
    • 75g 2¾ oz Butter (unsalted)
    • 100ml 3½ fl oz Golden syrup (we use Silver Spoon)
    • 100ml 3½ fl oz Black treacle (we use Silver Spoon)
    • 1tbsp 1tbsp White wine vinegar
  3. Classic mode Step 3

    If using a sugar thermometer boil to 160°C. Or test by dropping a small amount into a glass of cold water. It is ready when a blob of toffee is slightly stretchy but breaks with pressure.

  4. Classic mode Step 4

    Pour into the tin leave to set. To help break into even sized pieces mark the toffee when it is partially set. Break the toffee into pieces when completely cool.