Bonfire Toffee! This reminds me of cold Manchester Guy Fawkes nights and back garden fireworks. It was easier than I thought but you do need a sugar thermometer. This recipe came from BBC Good Food
heavy based saucepan
rolling pin/toffee hammer
A4 sized pan (30x20cm)
oil for greasing (I used coconut oil)
450g dark brown sugar
125ml hot water
1/4 tsp cream of tartar
115g black treacle
115g golden syrup
Line base and sides of an A4 sized tin with non-stick parchment and then grease it really well
Put the sugar and water in the saucepan. Heat gently until the sugar dissolves. DON’T stir it, tilt the pan
Grease the inside of the jug. Put the jug on the scales and then weigh the rest of the ingredients into it. Pour it into the dissolved sugar/water. Put the thermometer in and give it a quick swirl - DON’T mix too much
Bring to the boil until it gets to ‘soft crack’ (140 degrees). As SOON as it gets to the temperature tip into the tin.
Leave to cool and break up with the hammer/rolling pin.
I bought a Kitchen Craft thermometer (about £9) and the Delia Silverwood 30x20cm pan (from memory this was about £20). They were both really good and will last forever
I used some silicone parchment Art of Living Cook Shop recommended to me - Easybake non-stick siliconised baking parchment
When bringing the sugar mix up to boiling I did it too slowly and it took forever. I got bored and whacked the heat up at the end to get it to go up the last 20 degrees. I burnt the bottom of the pan but it didn’t burn the toffee. This stage took over an hour to get to the temperature! I think it should’ve been more like 30 minutes.