Halloween or Bonfire Toffee
Indulge in the rich, nostalgic flavors of Halloween or Bonfire Toffee, a classic treat perfect for autumn celebrations. Made with a mouthwatering blend of butter, black treacle, golden syrup, and sugar, this traditional toffee recipe delivers the deep, smoky sweetness that’s synonymous with crisp October evenings. With just 10 minutes of prep and a short cooking time, it’s deceptively simple to create. Boiled to the “hard crack” stage for that signature, satisfying crunch, this toffee is ideal for breaking into shards and sharing around a bonfire or as a Halloween party sweet. Pair its rich flavor with the comforting aroma of seasonal festivities, and enjoy a homemade confection that keeps for up to two weeks. This timeless toffee is not only easy to make but also a guaranteed crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 55 grams Butter
- 450 grams Granulated sugar
- 115 grams Black treacle
- 115 grams Golden syrup
- 150 milliliters Water
Instructions
Grease a shallow 20x20 cm (8x8 inch) tin or line it with baking parchment. Set it aside for later.
In a large heavy-bottomed saucepan, combine the butter, granulated sugar, black treacle, golden syrup, and water.
Place the saucepan over low heat, stirring gently until the sugar is completely dissolved, and the ingredients are fully combined. Avoid bringing the mixture to a boil at this stage.
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but does not touch the bottom of the pan.
Boil the mixture steadily without stirring, monitoring the temperature on the candy thermometer. Allow it to reach 140°C (284°F), the 'hard crack' stage. This may take approximately 15-20 minutes.
Once the toffee reaches the correct temperature, immediately remove the pan from the heat. Be cautious, as the toffee will be extremely hot.
Carefully pour the hot toffee into the prepared tin. Use a heatproof spatula to spread it evenly if necessary.
Leave the toffee to cool completely in the tin, which may take 1-2 hours. Do not place it in the refrigerator, as this may cause it to become sticky.
Once fully set, remove the toffee from the tin and break it into small shards using a toffee hammer or the blunt end of a knife.
Store the toffee in an airtight container at room temperature for up to two weeks. Enjoy this nostalgic treat at your Halloween party or Bonfire Night celebration!
Nutrition Facts
Calories |
2801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 632.9 g | 230% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 633.2 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
