Easy peasy bonfire toffee
A seasonal recipe for you all!
With thanks to Mrs Lytle, Wirksworth County Infant School, circa 1978! (She made it with us, we took bonfire toffee and recipe home, and my mum made it most years after that. For me this toffee is the essence of my childhood Novembers)
4 oz butter
4 oz sugar
4 oz golden syrup
half a teaspoon of vinegar
- Melt the butter, sugar and syrup together in a pan over a low heat, stirring constantly.
- When it is melted, turn the heat up a bit and add the vinegar. It will start to bubble.
- Let it bubble for 5-10 minutes, stirring sometimes.
To test if it is cooked, put half a teaspoonful of the mixture in a saucer of cold water. If it hardens immediately, it is cooked. If it is sticky and gooey, cook for a bit longer.
When cooked, pour into a shallow greased tin.
Let it cool completely.
When it is cold, it will tip out onto kitchen paper. Break it up with a spoon (actually, I break it up with my hands, it is lovely and brittle!)
That's it! Enjoy. :-)
With thanks to Mrs Lytle, Wirksworth County Infant School, circa 1978! (She made it with us, we took bonfire toffee and recipe home, and my mum made it most years after that. For me this toffee is the essence of my childhood Novembers)
4 oz butter
4 oz sugar
4 oz golden syrup
half a teaspoon of vinegar
- Melt the butter, sugar and syrup together in a pan over a low heat, stirring constantly.
- When it is melted, turn the heat up a bit and add the vinegar. It will start to bubble.
- Let it bubble for 5-10 minutes, stirring sometimes.
To test if it is cooked, put half a teaspoonful of the mixture in a saucer of cold water. If it hardens immediately, it is cooked. If it is sticky and gooey, cook for a bit longer.
When cooked, pour into a shallow greased tin.
Let it cool completely.
When it is cold, it will tip out onto kitchen paper. Break it up with a spoon (actually, I break it up with my hands, it is lovely and brittle!)
That's it! Enjoy. :-)