Published On: Thu, Oct 10th, 2019

Bonfire and salted caramel toffee

As Halloween and Bonfire Night draw ever closer, celebrate with some toffee treats…

We have a couple of delicious salted caramel toffee and ‘Bonfire’ toffee recipes for you to try, both perfect for a cold autumn evening.

salted caramel toffee

Salted caramel cinder toffee

Servings 20
Author Bonne Maman

Ingredients

  • 120 g demerara sugar
  • 120 g golden caster sugar
  • 30 ml golden syrup
  • 20 ml Bonne Maman Salted Caramel
  • 1 tsp unsalted butter, plus extra for greasing
  • 2 tsp bicarbonate of soda

Instructions

  1. Put the sugars, syrup, caramel and butter in a heavy-based pan with 3 tbsp water. Generously grease a shallow tin, about 20cm (8in) square, with butter.

  2. Put the pan over a gentle heat and stir until the butter has melted and the sugars dissolve. Turn up the heat slightly and bring to the boil. Bubble until the mixture reaches 138°C/280°F on a sugar thermometer and is a deep golden colour. This can take up to 10 minutes.

  3. When the mixture reaches the temperature, take the pan off the heat and quickly stir in the bicarbonate of soda. The caramel will puff up.

  4. Pour the bubbling mixture into the tin and leave to set for at least 1 hour.

  5. When cold and firm, break into rough shards and store in an airtight jar.

Bonfire toffee

Servings 20
Author Bonne Maman

Ingredients

  • 75 g golden syrup
  • 75 g black treacle
  • 50 g Bonne Maman Bitter Orange Marmalade
  • 125 g light soft brown sugar
  • 75 g butter
  • 1/4 tsp cream of tartar

Instructions

  1. Line a shallow baking tray with non- stick baking parchment.

  2. Measure all the ingredients into a deep, heavy-based pan and place over a gentle heat. Stir until the butter has melted and the sugar dissolves.

  3. Turn up the heat slightly and bring to the boil. Bubble until the mixture reaches 140°C/284°F on a sugar thermometer, then pour into the tray.

  4. Wait until the toffee is cool enough to handle, then cut into even pieces with scissors. Roll each piece of toffee into a ball or fat log shape and wrap in waxed paper. Store in an airtight jar.

Find even more toffee recipes here!

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