This week's challenge at C.R.A.F.T, is for Bonfire night, with the alternative themes being 'Celebrations' or 'Fireworks.
I personally found this subject really hard as I don't care for Bonfire night really and my mojo went walkabout for most of the week - most disconcerting!
But then I got to thinking of what Bonfire night and Hallo'een meant whan I was a child and my thoughts went to my Dad, who always made Treacle Toffee and Cinder Toffee at this time of year. He never made it at any other time of the year, just around this time!
We didn't think that at all strange because in those days butter and sugar were expensive items and not at all thick on the ground (..well, unless he dropped the pan...!) in the fifties so it was a special treat to look forward to along with the fireworks and neighbourhood bonfire.
So, going with that thought, I decided to make some Treacle Toffee in a seasonal box anda matching recipe book.
Here it is!
The first recipe is for
makes about 800 g (1 3/4 lb)
450 g (1 lb) demerara sugar
75 g (3 oz) butter
1.25 ml (1/4 tsp) cream of tartar
100 g (4 oz) black treacle
100 g (4 oz) golden syrup
1. Put the sugar and 150 ml (1/4 pint) water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil.
2. Boil until the temperature reaches the soft crack stage 132°C (270°F), when a little of the syrup dropped in cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in water. Do not stir.
3. Pour into a greased 18 cm (7 inch) square tin. Cool for 5 minutes and mark into squares with an oiled knife when almost set. When set, break the toffee into squares and wrap in waxed papers or foil. Store in an airtight container
The second recipe is for
100g golden syrup
200g caster sugar
0.5 tsp vinegar
1 tsp Bicarbonate of soda
2 tbsp water
Cinder toffee is made with vinegar and bicarbonate of soda because they react together so it froths before it sets into the little bubbles we’re so familiar with that give Cinder toffee it’s characteristic crispness.
Any taste of vinegar is neutralised, leaving you with its usual buttery toffee flavour.
Line a 15cm square tin with greaseproof paper. Put the syrup, sugar, butter and water into a large heavy-bottomed pan over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil. Simmer this mix without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should show 138C. Remove the pan from the heat. Take care with this next bit. Making sure tha pan is on a secure surface (I use the sink!) add the vinegar and bicarb to it - the toffee mixture will bubble up and rise in the pan like a small volcano erupting!. Pour immediately into the lined tin and leave to one side. After about 15- 20 minutes the mixture will begin to set so now score the toffee in square shapes with a sharp knife. When the mix has completely set you will then be able to break it more easily along the lines. The toffee will keep in an airtight tin for up to two weeks.
Both of these toffees can, of course, be enrobed with chocolate, if you so desire.
I hope you enjoy the recipes and if you like the project and would like to win it complete with contents, leave me a comment stating why you should win it!
Thank you for looking!
I should just add that the card I used for the box has been recycled from a lovely craft kit packaging my good-lookin' number one son bought me last Christmas! I really liked the colours so, as with most crafters, I kept it! LOL!