Treacle / Bonfire Toffee

robowen

I've just completed my annual or ritual making of treacle toffee !! :j

Waiting for it to set now !

Whilst I wait I wanted to ask how you guys make yours.
I always get moaned at because my Toffee is rock hard...but it softens as you suck it ....no puns please !
OH wants it so it can be chewed but not so you have sticky fingers .

How do you make it so it is soft enough to chew but hard enough to set ?? A bit like fudge ??

rob

Pink.

I'm afraid that I have to put my hands up and admit to never having heard of treacle toffee, let alone made it , but here are a couple of recipes that I've found online:

Treacle Toffee

Traditional Scottish Recipes
- Treacle Toffee

Rob, Do you fancy sharing your recipe with the rest of us? You've whetted my apetite and I'd love to try treacle toffee now.

Pink

robowen

This is how I've usually done my toffee :

450g Light brown sugar
150ml Water
1/4 tsp cream of tartar powder
75g of unsalted butter
100g Brown treacle (about 3 generous spoonfuls)
100g Golden syrup

Water and sugar together, warm in a largeish non stick pan until sugar starts to dissolve.
Add butter and powder and stir till all dissolved.
Add treacle and syrup and stir in.
Bring to the boil, lower heat and keep it gently boiling along.
Boil it for about 20mins keep stirring occasionally.
Use a jug of water to test the treacle in. Drop a little off the wooden spoon into the water and see if it sets when cold. When it finally sets, tip contents into a tin. I use this rectangular tin about 12" x 8" and it makes the toffee about 1cm thick.
Nothing is critical in the making of the toffee...if you get roughly the right ammount of ingredients it will work......bung it all in there if you want to....just don't burn it !!

This toffee is hard and brittle...I like it that way myself.

rob

Pink.

Thanks rob,

You're a star! I have all the ingredients, so will give it a go with young master Pink tomorrow.....wish us luck!

Pink

Edinburghlass_2

To heck with giving it a go, can you just send me some Rob I love treacle toffee

but I am with your OH and prefer it chewy

robowen

Edinburghlass wrote:

To heck with giving it a go, can you just send me some Rob I love treacle toffee

but I am with your OH and prefer it chewy

errr...the more you suck it..the softer it gets

I'm sorry :rotfl: theres no :rotfl: other way to :rotfl: say it !

I suppose it's like everything in life !

rob :rotfl:

Bargain_Rzl

robowen wrote:

errr...the more you suck it..the softer it gets

I'm sorry :rotfl: theres no :rotfl: other way to :rotfl: say it !

I suppose it's like everything in life !

rob :rotfl:

And while we're on the subject, Edinburghlass, what are you doing with robowen's OH????? :rotfl:

Edinburghlass_2

Well, we both have a hammer and are trying to break up Rob's treacle toffee

ps Rob, what was that you said about Pink blowing up her cooker



:rotfl:

robowen

Edinburghlass wrote:

ps Rob, what was that you said about Pink blowing up her cooker



:rotfl:

ssssshhhhhhhhhh !!

errrr Pink ! follow the recipe and you'll do great ! :j :rotfl:

Pink.

Rob,

Thank you.....I have no intention of blowing anything up! :cool:

Just ignore what ever Edinburghlass has to say.....She's had a hard week and probably needs a lie down!

Pink

Trow

Is it too obvious to say that the only way to make it chewier is to cook it for a shorter length of time?

The best way is to get a sugar thermometer, which has the different stages marked on it - jam, soft ball, hard ball, small crack (no puns please!), crack and caramel are what are marked on mine alongsise the appropriate temperatures.