anyone know how easy it is to make bonfire toffee?

[lucysmam]

for my bonfire night party! Was hoping to have a practice run & taste test over the next couple of weeks but if it's a lot of faffing about then will buy it from the market instead

TIA

This is my mother's recipe (hence the imperial measurements); it has a soft, melt-in-your-mouth sort of chewiness rather than being very brittle, but is utterly yummy.

10 oz butter
1/2 lb treacle (substitute syrup for a better toffee than a leading high street retailer)
1 lb demerara sugar
1 big tin condensed milk

In a large pan melt the butter, treacle and sugar. When sugar is dissolved add the condensed milk.

Simmer for 30 minutes, stirring all the time, 'til the mixture thickens. It is ready when it forms a chewy blob in very cold water.

Pour onto a greased baking tray and leave to harden.

thanks Molecule, doesn't look too faffy so will have a trial run in the next couple of weeks . . . just to be sure it's edible of course

Please note, it's easier to make than eat, my friend took a very large piece of some I made and could not speak for about 10 minutes, we pissed ourselves laughing at his facial expressions. We also had to belt the block of it very hard with a huge hammer to break it, so don't boil it for too long or it sets like granite.
It's totally yummy.

Not mine Miggsie, it is truly melt-in-your-mouth. If anything it's slightly on the too soft side, easily masticated by all ages. It maybe because I can't be bothered to simmer it for any longer than 1/2 hour. I do put it in the fridge to set really hard and then bash it with a rolling pin to break it into bits.

lmao@easier to make than eat! I will enjoy the peace & let everyone else eat it if that turns out to be the case

Dug out my mum's recipe for you too. This makes brittle black toffee. Yummmmmm

1 lb brown sugar
1/2 lb black treacle
2 oz butter
2 tbsp water
1 tbsp orange juice

Put all into a saucepan and allow the sugar to dissolve over a low heat.
Boil to the small crack stage (290 F) and pour onto a buttered tray.
Mark when half set and break when firm.
Wrap in waxed paper, store in tin.

ooooh, I'm going to enjoy trying these out. Thank you very much