Bonfire treacle toffee
Just the rich deep molasses smell of this toffee will take you back to childhood bonfires, no bonfire night is complete without it!
350g butter
200g black treacle
425g dark brown muscavado sugar
397g can condensed milk
Gently heat all the ingredients in a pan until the sugar has dissolved ( don’t over stir at this point).
Once the mixture is smooth turn up the heat until the mixture is at a rolling boil. This should reach 130 degrees if you are using a sugar thermometer or test in cool water by placing a small piece of the toffee mixture in a cup of very cold water, it should be slightly stretchy but still snap. This takes about 20 minutes of a good rolling boil, keep stirring and don’t leave the pan!
Then pour into a lined greased tin approx. 25cm x 30cm. Leave for ten minutes and once it has settled (and cooled a little) move into the fridge to set.
The toffee can be broken up with a rolling pin or cut into pieces and shared on bonfire night.
Store in an airtight tin.
Kirsty Wilson Close
Instagram kirsty_in_the_kitchen
Food Styling, Food Writing, Food Lover
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