Bonfire Toffee


For the Toffee

450gUnrefined Dark Muscovado Sugar
75gUnsalted Butter
100mlGolden Syrup
120mlBlack Treacle
1tbspWhite Wine Vinegar


  1. Butter 15cm square tin and line with greaseproof paper.
  2. Put all the ingredients into a heavy based saucepan and heat slowly, stirring until the butter melts and the sugar dissolves then increase the heat to bring the mixture to the boil.
  3. If using a sugar thermometer boil to 160°C. Or test by dropping a small amount into a glass of cold water. It is ready when a blob of toffee is slightly stretchy but breaks with pressure. 
  4. Pour into the tin leave to set. To help break into even sized pieces mark the toffee when it is partially set. Break the toffee into pieces when completely cool.

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