Halloween Or Bonfire Toffee Recipes
BONFIRE TOFFEE
Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks
Provided by Lucy Netherton
Categories Snack, Treat
Time 1h
Yield Makes around 500g of toffee
Number Of Ingredients 6
Steps:
- Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.
- Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.
- Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.
- Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.
- Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.
HALLOWEEN OR BONFIRE TOFFEE
Make and share this Halloween or Bonfire Toffee recipe from Food.com.
Provided by Allan Rees-Bevan
Categories Candy
Time 15m
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Heat the sugar and water in a saucepan until sugar is dissolved.
- Don't let it boil.
- Add all the other ingredients and stir until it bubbles and boils (don't leave it for a second- stir it constantly!).
- Test to see if it's ready by dripping a teaspoon full into a cup of cold water.
- If it sets, it's ready!
- Grease a flat tin with a thin layer of butter and pour in the mixture.
- Leave to set.
- When it's rock hard, shatter and enjoy!
Nutrition Facts : Calories 2033.8, Fat 46.2, SaturatedFat 29.1, Cholesterol 121.9, Sodium 492.4, Carbohydrate 423.3, Sugar 366.3, Protein 0.5
HALLOWEEN BONFIRE POTATOES
Fireworks and bonfire potatoes - what a great combo. You can have any variety of toppings for the potatoes try traditional sour cream & chives etc etc Use you imagination go wild!
Provided by Bergy
Categories Potato
Time 1h20m
Yield 8 Potatoes with topping, 8 serving(s)
Number Of Ingredients 6
Steps:
- Bake your potatoes until they are almost cooked.
- About 35 min at 375°F - you can do this ahead of time.
- ------Make the stuffing-------------.
- In a skillet fry the ground beef, crumbling it as you cook.
- Drain off all the fat.
- Stir in the chili powder, salt & chili sauce and continue cooking.
- When fully cooked, stir in the chili con carne.
- You can reheat just before you are serving.
- When you have the bonfire going, place the partially baked potatoes around the edge of the fire.
- Each child is responsible for their own potato (watch them closely so they don't burn).
- You can also have each potato on a metal hot dog stick so it is easier and safer for the children to turn the potatoes.
- When cooked, top with the chili & cheese and enjoy.
Nutrition Facts : Calories 402.7, Fat 18.2, SaturatedFat 9.4, Cholesterol 68.2, Sodium 525.8, Carbohydrate 38.1, Fiber 5, Sugar 1.9, Protein 22
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- Grease & line a metal pan (see notes for size) with baking parchment and put on a flat, heatproof surface. Also lay any silicon lollipop molds on a flat, heatproof surface
- Put all ingredients into a large, heavy-based saucepan and put over a medium heat. Cook until all sugars have dissolved and the liquid is smooth and dark
- Turn up the heat (medium high) and boil, stirring frequently, until the liquid reaches the hard crack stage (150C/ 300F) on a food/ sugar thermometer. This will take around 15 minutes - be patient and do not leave the pan unattended since it could boil over and/ or the toffee could overcook and burn
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- Place a deep saucepan on medium heat and add all the ingredients. Stir occasionally until the butter has melted and the sugar has dissolved. The mixture should be smooth.
- Turn up the heat and bring the mixture to a boil Using a candy thermometer, cook until the mixture reaches 285F. Careully pour the mixture into your pan. Let Cool.
- For even pieces: wait 15 - 20 minutes until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent. Use an oiled chef's knife to draw even lines. When it has cooled completely, you will be able to easily break the toffee along those lines. For more fun, let the toffee cool completely, then break into shards with a rolling pin.
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The use of treacle (or molasses) in the United Kingdom began in the 1660s, when it was first used to make gingerbread. Bonfire toffee emerged soon thereafter. However, treacle was considered medicinal at the time, and was therefore very expensive, limiting the spread of toffee as a dessert or snack food. The term "toffee" did not appear in print until 1825 although foods were often cooked several decades before their names or recipes for them appeared in print. Toffee develo…
From en.wikipedia.org
Main ingredients Butter or margarine, …Type ToffeePlace of origin United KingdomAlternative names Treacle toffee, plot toffee, Tom Trot, claggum, clack
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