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Traditional English Recipe - Bonfire Toffee
Traditionally eaten on Bonfire night in England.
1 lb sugar - preferably Demerara
1/3 pint water
1 ¼ ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar
1. Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved.
2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. To test for the hard crack stage drop about half a teaspoon of the mixture into a cup of cold water, if it is hard then it is done, if still soft and chewy cook for a little longer and test again.
3. Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.
Variations 1 Use black treacle instead of golden syrup 2 Add peanuts or chopped
Hard crack stage: A term used in connection with making sweets to determine the temperature of a sugar and water syrup.
To boil: cook a liquid at a temperature of at least 100°C.
To dissolve: to add a solid to a liquid and to stir or heat it until the solid becomes an integral part of the liquid.