Bonfire Toffee - two recipes of many.

[aunty_marion]

OK, since people were asking for recipes, here goes. Absolutely no apologies for all quantities being in imperial!

Traditionally eaten on Bonfire Night / Guy Fawkes' Night - November 5th.

Everton Toffee

12 oz demerara sugar

⅛ pint water

5 oz butter

2 tbsp golden syrup

Dissolve the sugar in the water, add syrup and boil to 'large ball' stage (247°F

Comments

When a Pint is not a Pint

[rinioth]

Just a note for transpondials-

An Imperial pint is 20 Fl oz NOT 16!

[occams_pyramid]

Trouble with food for Bonfire is that everything ends up tasting of paraffin.

[keristor]

My mother used to test when toffee was ready by dropping a sample into cold water. And the pieces never broke on the marks. (That was hard toffee, you don't say whether yours is hard or the chewy kind...)

Toffee

[aunty_marion]

The Everton Toffee tends to come out chewy, the Treacle Toffee is hard, for sucking. Mmmmmmm!

[aunty_marion]

And a note for those that might be interested - if you take the Everton Toffee off the heat when boiled sufficiently, add a teaspoonful of lemon or orange juice and *beat* before pouring into the tin, you get a sort-of tablet!

And very nice it is too. I was a little too energetic with it. So it's Beltane Tablet.