By resident chef, Simon Chappelow
Crowds will love this dark and sticky treacle toffee smashed into hard bitesize chunks – no Bonfire Night would be complete without it! This toffee is also known as Plot Toffee, a reference to Guy Fawkes’ plot to blow up the houses of parliament.
This recipe is simple, quick and easy to make but must be approached with caution. Toffee gets very hot as it’s boiled, reaching temperatures as high as 140°C/ 270°F. It’s important that the toffee reaches the right temperature or it won’t be brittle and hard when it sets so it might be worth investing in a sugar thermometer. That said, the toffee still tastes when it’s a little soft and sticky!
- 300g / 12oz Demerara sugar
- 100g / 4oz butter
- 2 level tablespoons of golden syrup
- 1 level tablespoon of black treacle
- 4 tablespoons of water
- (Makes about 500g / 1LB of Toffee)
- Put all the ingredients into a pan and heat slowly, stirring until the butter melts and the sugar dissolves.
- Bring to the boil and then cover the pan, boiling gently for 2 minutes.
- Uncover the pan, and continue to boil for another 10 to 15 minutes, stirring occasionally.
- Test by dropping a little of the mixture into a cup of cold water. It should separate into brittle threads.
- Pour into a buttered 15cm / 6in square tin, and leave to set.
- Turn the toffee out onto a chopping board, and break up with a small hammer.
If you’d like to try out more of Simon’s recipes, take a look at our class program.