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Remember, Remember...

13 Oct 2021

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Guy Fawkes Night (the original name for Bonfire Night) is a British celebration that commemorates the capture of Guy Fawkes, a man who was instrumental in trying to overthrow the king in the Gunpowder Plot of 1605. It falls on the 5th of November and is a night filled with bonfires and fireworks, and of course food! The weather is often freezing, but can sometimes be wet and warm.

No matter the conditions, though, the food is always at the center of the celebrations and is comforting and easy to eat as you're sitting around a bonfire. Bring cheer to the festivities with both traditional and current recipes.


Bonfire Toffee

No Bonfire Night would be complete without Bonfire Toffee! The toffee is also known as Plot Toffee, understandably because of Guy Fawkes and his plot to blow up the houses of parliament.

This Treacle Toffee recipe for Bonfire Toffee is simple, quick, and easy to make but must be approached with caution; toffee gets very, very hot as it is boiled reaching temperatures as high as 140°C/ 270°F.

It is important that the toffee reaches the correct temperature or it will not be brittle and hard when it sets. It is worth investing in a sugar thermometer. That said, the toffee still tastes good even when a little soft and sticky, but it won't be real Bonfire Toffee. Treacle toffee keeps very well stored in an airtight tin so make enough for Bonfire Night and extra for Christmas!

Ingredients - makes 500g
• 2 tablespoon unsalted
butter, softened
• 450 grams dark brown sugar
• 120 milliliters water
• 1/4 teaspoon cream of tartar
• 115 grams molasses
• 115 grams golden syrup

Butter a 30cm x 10cm or 18cm square tin, make sure you get the butter right into the corners.

In a saucepan dissolve the sugar and water over low heat. Once dissolved, add all the remaining ingredients, turn up the heat and bring to the boil. Using a sugar or toffee thermometer boil to 270 F/140 C (soft crack).

Note: If you do not have a sugar or toffee thermometer, keep a jug of cold water next to the stove, once the toffee has started to thicken, drop a little of the syrup into cold water, it is ready when it solidifies into threads as it hits the water, when removed from the water, the threads should still be slightly flexible not too brittle as the toffee continues to cook for a while.

Once the temperature or the test above is reached (anything between 20 - 45 minutes at a good hard, boil) carefully pour the toffee into the prepared tin and leave to cool.

Once the toffee is cold remove it from the tin and break with a toffee hammer or solid sharp object and the toffee will crack into pieces. If your toffee is stuck in the tin, turn the tin over, and place it on a firm surface like a chopping board and tap sharply on the underneath of the tin a few times, the toffee will break up and fall out.

Store in an airtight tin until Bonfire Night if you can resist it long enough!


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