Good Avening (Confectionery)

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Product:	Confectionery
Date:	06/11/01 (154 review reads)
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Oops! I hope I'm not too late with this...

Today is November the 5th, Bonfire Night (although it feels like it's been more like Bonfire Month this year!) Therefore, it is rather apt that this confectionary recipe should be for 'Bonfire Toffee.'

For those that do not know, 'Bonfire Toffee' is a long established tradition, and the final result (as well as the ingredients)will vary significantly from area to area and person to person. You can correct me if I'm wrong, but I think that perhaps this particular confectionary delicacy is more common in the North of the country than the South, but it is just the ticket for cold and damp Bonfire Night evenings wherever you are from.

The following recipe will make approximately 500g (about a pound) of finished product, and is probably sufficient to keep your local denstist in business for the coming months!

Ingredients:

• 1lb (454g) of brown sugar
(Note: it's never quite the same if you use standard white granulated sugar or icing sugar.)

• 3 oz (approx. 80g) of butter
(Note: butter is much better than margarine for this recipe.)

• 3 tablespoons (60 ml) of treacle
(Note: you cxould always use golden syrup in its place, but again this is never quite as good.)

• 6 fl oz (180ml) of cold water

• about ¾ tablespoon of malt vinegar
(Don't ask me why but you do need to remember this ingredient - probably for consistency.)

Also, if you're feeling adventurous, you could add some chopped nuts for a bit more crunch!

Stage One:

Place the sugar, butter, water and treacle (or syrup) into a strong pan, and allow these ingedients to melt over a low heat.

Stage Two:

Stir in the vinegar and then allow the mixture to come to the boil.

Stage Three:

Simmer for about 12-15 minutes, and then check that t
he toffee is ready by putting a few drops into some cold water. If it sets then the toffee is ready - if not then you probably need another minute or two.

Stage Four:

Pour into a shallow buttered tin and allow to set for about ten minutes before marking into squares. Once it has set and cooled fully (this could take an hour or more) then break in squares and share liberally.

This recipe produces a finished product that is slightly chewier than some other Bonfire Toffees I have tried, although this can also be a blessing.

And that is that - simple enough that even an idiot like me can make it. Just remember that recipe could seriously damage your waistline, or your teeth!

[Many thanks to a work colleague for passing on the recipe.]

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