Bonfire Toffee

Hello! How was your weekend? If you're reading from the UK, did you go to any bonfires this weekend?

In England, we celebrate Bonfire Night on the 5th November each year. We do it to remember that in 1605, Guy Fawkes plotted to blow up the houses of parliament but his plan was found out and stopped and so we all have bonfires and light fireworks.

Some people have firework displays at home, and others go to big organised bonfires. This year, as it was on a Saturday, Adam and I decided to have a little party ourselves. We had a bonfire because our garden is a bit of a mess at the moment, and we're having it landscaped next year, so we figured it wouldn't hurt to have a bonfire on the lawn!

We invited some family and friends over, and we lit fireworks, gathered by the bonfire:



Toasted marshmallows:



And ate. A lot. Pie and peas, parkin, and toffee!



Bonfire Toffee

Ingredients:

450g dark brown sugar
125ml water
½ teaspoon liquid gloucose
115g golden syrup
115g black treacle

Method:

1. Combine all the ingredients in a pan.
2. Line an A4 sized baking tray with greaseproof paper.
3. Bring ingredients to a boil, and boil until the mixture reaches 150 C/300 F, aka "hard-crack" stage. I don't use a thermometer, to check if the mixture is ready I drop a small amount into a cup of cold water. Test the mixture, and if it is brittle like toffee then it's ready. You can also read this guide for a better explanation!
4. Turn off the heat, and tip into your prepared baking tray.
5. Leave to cool completely - the mixture will be VERY hot and don't attempt to pick the tray up for a while either as this will become hot too.
6. Once cool, smash up with a toffee hammer or rolling pin.
7. Keep in an airtight container - it will last for a couple of weeks (if you can keep your hand out of the jar that is! )

Later this week, I'll have another recipe for you - peanut brittle!