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Bonfire toffee WEB

Bonfire toffee

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2.772 stars based on 57 ratings

There is nothing better than the treacly taste of bonfire toffee whilst watching fireworks with family and friends. It is so easy to make and store, just be careful of your fillings when your munching away!

Key Information

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

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Ingredients

  • 450g 16 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 125ml 4¼ fl oz Water
  • 75g 2¾ oz Butter (unsalted)
  • 100ml 3½ fl oz Golden syrup (we use Silver Spoon)
  • 120ml 4⅛ 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 and line with greaseproof paper.

  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

    • Unrefined demerara sugar
    • 125ml 4¼ fl oz Water
    • 75g 2¾ oz Butter (unsalted)
    • 100ml 3½ fl oz Golden syrup (we use Silver Spoon)
    • 120ml 4⅛ 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.