Equipment
Ingredients
Sugar Base
- 450 g dark brown soft sugar
- 150 ml water
- 115 g unsalted butter, cubed
- 1 g cream of tartar
Syrups
- 115 g black treacle
- 115 g golden syrup
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 78 kcal
- Protein
- 0 g
- Carbohydrates
- 15 g
- Fat
- 2 g
- Fiber
- 0 g
- Sugar
- 14 g
- Sodium
- 7 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 6 mg
- Potassium
- 62 mg
- Calcium
- 16 mg
- Iron
- 0.2 mg
- Magnesium
- 8 mg
- Phosphorus
- 2 mg
- Zinc
- 0.0 mg
- Vitamin A
- 20 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Line a 20x20cm baking tin with baking parchment and lightly grease the parchment with a small amount of neutral oil or butter to prevent sticking.
In a large heavy-bottomed saucepan, combine the dark brown soft sugar, water, unsalted butter, and cream of tartar.
Heat the mixture gently over a low flame, stirring continuously with a wooden spoon until the sugar has completely dissolved and the butter has melted. You must ensure no sugar crystals remain on the sides of the pan.
Stir in the black treacle and golden syrup until thoroughly incorporated into the base. Once mixed, remove your spoon. Do not stir the mixture from this point forward.
Increase the heat to medium-high and bring the syrup to a boil. Insert a sugar thermometer and boil rapidly until the temperature reaches exactly 140°C or 285°F, known as the hard crack stage.
Immediately remove the pan from the heat and carefully pour the extremely hot molten toffee into the prepared baking tin. Do not scrape the bottom of the pan as this can introduce crystallized sugar into the finished toffee.
Place the tin in a cool, dry area and leave it completely undisturbed to set at room temperature for at least 3 hours.
Once completely hardened, lift the toffee out of the tin using the parchment paper. Wrap the slab in another layer of parchment, then strike it sharply with a toffee hammer or heavy rolling pin to shatter it into irregular bite-sized pieces.
Chef's Notes
- Black treacle is essential for the authentic Bonfire Night flavor profile; while molasses is similar, English black treacle has a slightly more rounded, less bitter edge.
- The cream of tartar acts as an interfering agent, preventing the sucrose molecules from easily linking back together and forming crystals, which ensures a glassy finish.
- When cracking the toffee, keeping it wrapped in parchment prevents sharp, sticky shards from flying across your kitchen.
- Store the broken pieces in an airtight tin lined with parchment paper, separated by layers to prevent them from fusing back together.
Storage
Troubleshooting
Toffee is chewy and sticks to teeth rather than shattering
Cause: The sugar mixture did not reach the hard crack stage of 140°C
Fix: Cannot be fixed once poured and set, but can be enjoyed as a chewy treacle caramel.
Prevention: Ensure your sugar thermometer is calibrated by testing it in boiling water first, and always perform an ice-water drop test to verify brittleness before pouring.
Toffee has a grainy, sandy texture
Cause: Sugar crystallized during the boiling phase, often due to stirring after the boil has begun
Fix: Cannot be fixed.
Prevention: Ensure all sugar is completely dissolved before boiling, wash down pan sides with a wet pastry brush if crystals form, and never stir once boiling begins.
Cultural Context
Bonfire Toffee, also known as Plot Toffee or Treacle Toffee, is deeply ingrained in British history, heavily consumed on Guy Fawkes Night every November 5th. The intense, smoky flavor of the black treacle pairs perfectly with the chilly autumn evenings spent watching fireworks displays and communal bonfires.
