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