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 cinder toffee
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
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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.
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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.
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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.
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Pour the bubbling mixture into the tin and leave to set for at least 1 hour.
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When cold and firm, break into rough shards and store in an airtight jar.
Bonfire toffee
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
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Line a shallow baking tray with non- stick baking parchment.
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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.
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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.
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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!
