Recipe of the week is Grandma Dora's bonfire toffee... this is a recipe I was hesitant to share!
My wonderful, colourful Grandma Dora has been a huge inspiration for me and she sadly passed away over 10 years ago. But her legacy of colour, pattern and hit family recipes live on and her influence on Pearl and Earl's style is obvious to anyone who knew her.
So if you count calories, or don't like things stuck to your teeth - this is not the recipe for you! But every year we made this without fail and it was without a doubt the best thing about firework night... I believe the best recipes are those with memories attached, as they somehow envoke an extra taste sensation! There are tons of variations of treacle toffee - which if you manage to keep your mitts off, makes a great home made gift at Christmas... ours is cloudy and can be a little chewy (attempt to chew at your own risk!)
Approach with caution; toffee gets very, very hot (up to 140 °C/ 270°) as it is boils. Treacle Toffee keeps very well stored in an airtight tin so make enough for Bonfire night and extra toffee for Christmas.
So here it is:
Grandma Dora's Bonfire Toffee
Ingredients
300g / 12oz Demerara sugar
100g / 4oz butter
2 level tablespoons of golden syrup
1 level tablespoon black treacle
4 tablespoons of water
Buttered 7 inch square tin (or 12x4 inch)
Prep Time: 15 minutes
Cook Time: 15 minutes
Method
Combine ingredients in a heavy bottomed pan
Heat slowly, stirring until the butter melts and sugar dissolves
Bring to boil, cover and simmer for 5 minutes
Uncover and continue to simmer for 10 minutes, stirring occassionally to avoid sticking
Test by dropping mixture in a cup of cold water, it should set
Pour into the tin and leave to set
Turn out and break up with the end of a rolling pin!
Makes 1lb/500g cloudy treacle toffee