Bonfire toffee is also known as treacle toffee, Plot toffee, Tom trot, claggum, clak, or loshin du. It is popular on Bonfire Night and Halloween.
The toffee has a unique taste resulting from the black treacle, also known as molasses. You never forget it!
450 g sugar, preferably demerara
125 ml water
75g (2 1/2 oz) butter
100g golden syrup (substitute light corn syrup)
100g black treacle
1 tablespoon white vinegar
1. Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved.
2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. Test the mixture; drop a teaspoon amount into a glass of moderately cold water--if it is done you will get a blob of toffee that is slightly stretchy but breaks with pressure (ie. not brittle). Too bendy or stretchy means it needs a little bit longer, so test again after a short time.
3. Pour into an oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.
NOTES: Be careful not to allow the mixture long enough to burn as it will develop an unpleasant taste. The white vinegar aids against the formation of sugar crystals. 1/4 teaspoon of cream of tartar can also be used.
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