Bonfire and salted caramel toffee

Name: Bonfire and salted caramel toffee
Ingredients: 120g demerara sugar; 120g golden caster sugar; 30ml golden syrup; 20ml Bonne Maman Salted Caramel; 1 tsp unsalted butter, plus extra for greasing; 2 tsp bicarbonate of soda

As Halloween and Bonfire Night draw ever closer, celebrate with some toffee treats...Delicious salted caramel toffee and 'Bonfire' toffee recipes...

Brought to you by Bonne Maman

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.

Find even more toffee recipes here!

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Servings

Ingredients

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

Instructions

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.

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.

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.

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

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

Last updated 3 months ago