The dark nights are drawing in and Halloween and Bonfire Night are looming. When ghosts, witches and ghouls knock on your door make confident you hold them satisfied with these traditional toffee recipes.
Making use of a Sugar Thermometer (Useful but not essential)
Have the thermometer beside the pan in a saucepan of extremely hot water. Do not place it cold into a pan of hot mixture.
While employing the thermometer, always replace in extremely hot water. Never cool it as well swiftly, and always make positive it is thoroughly clean when finished making use of..
Classic English Cinder Toffee
Cinder Toffee (known by different other names, Sponge Toffee, Honeycomb Toffee, Hokey Pokey) is created with a combination of vinegar and bicarbonate of soda. The reaction amongst these two components creates a difficult, crunchy froth of toffee, light, golden and delicious.
It is finest created with Lyles Golden Syrup. If Lyles is not obtainable in your location, it can be obtained from Amazon. Some recipes use corn syrup, which is acceptable, but for the traditional English toffee Golden Syrup gives the finest results.
Security: Vinegar and bicarbonate of soda react by frothing up the sides of the pan, so make confident you use a big pan to allow for this. It also gets really hot. Be conscious of safety problems with tiny kids around.
Ingredients:
50 g/2 oz butter
300 ml/½ pint water
four teaspoons malt vinegar
3 tablespoons golden syrup
450 g/1 lb granulated sugar
1 teaspoon bicarbonate of soda (baking soda)
Technique:
Grease an 11â? x 7â? baking tin.
Heat the butter, water and vinegar in a big saucepan till the butter has dissolved.
Stir in the sugar and Golden toffees Syrup until they too have dissolved.
Bring to the boil, but with out stirring until the mixture reaches the Difficult Crack stage. (With Thermometer: temperature will be 300°F, 150°C. With out Thermometer: To test, remove the pan from the heat and drop a teaspoon of mixture into a cup of cold water. When you eliminate from the water and really feel between finger and thumb it is brittle.)
With the toffee mixture removed from the heat, carefully stir in the bicarbonate of soda. Be cautious! The mixture will froth up.
Stir until the bubbles have subsided a small.
Pour into the greased tin.
Enable to completely cool then break the toffee into pieces.
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Conventional English Toffee Apples
Use a significant, heavy-based pan, a large greased baking tin and you will also want some wooden lolly sticks.
Components:
12 Little eating apples
450 g/1 lb brown sugar
50 g/two oz butter
1 tablespoon golden syrup
two teaspoons vinegar
150 ml/¼ pint water
Approach:
Wash and dry the apples
Push a lolly stick into every single stalk end
Put all remaining components into a big pan
Stir over a gentle heat until sugar is dissolved.
Boil swiftly for about five minutes, stirring a little.
Test for the Challenging Ball stage (With Thermometer: 265°F, 130°C. With no Thermometer: To test, get rid of the pan from the heat and drop a teaspoon of mixture into a cup of cold water. When you remove from the water and feel in between fingers and thumb it feels like hard ball but is nevertheless chewy)
Hold boiling until this stage is reached
Get rid of pan from heat and very swiftly dip the apples in the mixture.
Swirl them around in the toffee for a handful of seconds, shake off the toffees surplus and place on the greased baking tin to set.
If the toffee ought to begin to set in the pan, heat it once more gently.
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Standard English Treacle Toffee
For a good variation substitute half the treacle with honey.
Tends to make approx. 900 g/two lb
You will need to have a nicely-greased tin 23 cm/9 inches square which provides pieces around 1 cm/½ inch thick
Components:
450 g/1 lb Barbados sugar
450 g/1 lb black treacle or molasses
2½ tablespoons cider vinegar
125 g/4 oz butter in thin pieces
Strategy:
Place sugar, treacle or molasses and vinegar in a big saucepan
Stir more than a low heat till sugar is totally dissolved
Really gradually bring mixture to boiling point.
Keep it boiling for ten minutes, stirring sometimes.
Quite carefully and gradually stir in the butter, 1 piece at a time
Continue to boil till temperature reaches Soft Crack stage (With Thermometer: 284°F, 142°C. With out Thermometer: To test, remove the pan from the heat and drop a teaspoon of mixture into a cup of cold water. When you take away from the water and feel among finger and thumb it is hard but not brittle.)
Eliminate from heat and let it settle for a minute
Pour meticulously into greased tin.
Allow to cool, then mark into squares
When cold, break into pieces
Store in waxed paper or an air-tight container
Happy Halloween!
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toffees