This is a wonderful idea for Halloween and Bonfire Night, both of which are rapidly approaching.
Ingredients:
3½ oz golden syrup
7 oz soft brown sugar
2 oz butter
½ tsp malt vinegar
1 tsp bicarbonate of soda
2 tbsp water
Method:
Lightly butter an 8” square tin
Put the golden syrup, sugar, butter, vinegar and water into a large heavy-based saucepan set over a medium heat, stir until the sugar has dissolved, before turning up the heat and bringing up to the boil
Turn the heat down to medium and cook, without stirring, until a little of the hot toffee mixture becomes brittle when dropped into a jug of cold water. The temperature should register as 138 degrees Celsius – remove the pan from the heat when testing so that it doesn’t overcook
When ready remove the pan from the heat, and the bicarbonate of soda and stir – be careful as the mixture will bubble and rise in the pan. Pour immediately into the lined tin and leave on one side to cool
Leave for about 10 minutes, when the mixture has started to set, mark the toffee into square shapes – using a very sharp knife
When it has completely set, break along these lines and put into an airtight tin – this toffee will keep for about a week