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bonfire toffee

Sat 23-Oct-10
8:34 pm

daisy_winnie

Doncaster

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Thu 21-Oct-10

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its that time of year again, does anyone want the recipe i use for this?

Sat 23-Oct-10
10:03 pm

Heather E

Rubery, Worcestershire

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Hi Sarah wave - yes please. I'm partial to a bit of toffee. Though the last one I ate cost me a big filling. Dentist said if it goes again, I'll have to have a crown. yell Can i send you the bill? wink

I just love toffee apples. Roll on end of month.

Gone crazy. Back soon.

Sun 24-Oct-10
8:41 am

Bulgaria

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Heather E said:

Hi Sarah - yes please. I'm partial to a bit of toffee. Though the last one I ate cost me a big filling. Dentist said if it goes again, I'll have to have a crown. Can i send you the bill?

I just love toffee apples. Roll on end of month.

Is that gold and complete with precious jewels and then do we refer to you as 'Mi Lady'. You can send the bill to the nation..... big_laugh

Who lives long sees much : The diary of my life in Bulgaria

Sun 24-Oct-10
7:36 pm

Suz

Los Angeles, California

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Is "bonfire toffee" a special kind or flavour? Have I been missing out all these years?????

Life is uncertain ………… eat dessert first!

Sun 24-Oct-10
9:08 pm

Shereen

Near Belfast, Northen Ireland

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We call it "Yellowman" over here, and it's a real tooth-wrecking treat. It's like the middle bit of a Crunchie bar with a thick slab like top, and a delicious burnt sugar taste.

Sun 24-Oct-10
9:59 pm

daisy_winnie

Doncaster

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I'll get the recipe on here tomorrow then, as its in my notebook in the car and far too cold to go out at the mo, will also put the variation on for covering toffee apples as its slightly different.

Shereen, i think your "yellowman" is slightly different but still sounds fab.

I'm lucky enough to get the finished product all to myself as my other half hasnt got a sweet tooth 😀 more for me.

Sun 24-Oct-10
10:15 pm

Shereen

Near Belfast, Northen Ireland

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daisy_winnie said:

Shereen, i think your "yellowman" is slightly different but still sounds fab.

It's denser on the top layer than bonfire toffee, but the lower layers are very similiar. I wouldn't say no to either of them 😉

Mon 25-Oct-10
11:51 pm

Heather E

Rubery, Worcestershire

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Ooooh - I'm dribbling in anticipation. Not much of the 'MiLady' about me, EP - though I can do a pretty good Royal Wave from a bus when I feel so inclined. big_laugh

Gone crazy. Back soon.

Tue 26-Oct-10
12:05 am

daisy_winnie

Doncaster

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sorry it's late but it's finally here. I got it from a James Martin book and have made it a few times now, love it.

ingredients

450g(1lb) demerara sugar

85g(3oz) unsalted butter, softened

1/2 tsp cream of tartar

100g(3 1/2 oz) black treacle

100g(3 1/2 oz) golden syrup

a handful of sultanas (optional)

1. place the sugar in a heavy-bottomed saucepan with 150ml(5fl oz) water and heat until all the sugar has dissolved. Add the rest of the ingredients, apart from the sultanas, and put in a sugar thermometer.

2. Bring to the boil, brushing the sides of the pan down with a pastry brush dipped in water to stop crystals forming. DO NOT STIR. When the sugar reaches 132C/270F, quickly and carefully fold in the sultanas. Pour the mixture into a greaseproof-paper-lined 18cm(7in) tin and allow to cool. When set, break into pieces and store in a jar.

I use a slightly deeper than normal baking tray and it makes approx 800g (1 3/4lb)

For toffee apples

ingredients as above but replacing the treacle with another 100g (3 1/2 oz) of golden syrup, increasing the butter to 115g (4oz) and omitting the sultanas.

1. make the toffee as above. When you reach the sultana stage (omitting the sultanas) stick a fork/stick in each apple, ensuring the skins are dry otherwise the it wont stick, then dip into the caramel

2. immediatelly put the apple on a lightly oiled work surface or a non stick tray, repeat until you run out of caramel, (should cover approx 8 small eating apples) and leave until cool and the toffee has set.

Have fun and i hope you enjoy it as much as i do xxx laugh