Bonfire toffee

Serves: 8-12

Prep time: 10 mins

Cook time: 1 hour plus cooling

Total time: 1:15mins


Meal type:


Occasion: Bonfire night Picnics, Afternoon Tea campfire

Author: dghchocolatier

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  • 30g butter, softened
  • 450g brown sugar
  • 260g golden syrup
  • 2 teaspoons vinegar
  • 260g Black treacle
  • 1/4 teaspoon bicarbonate of soda


Grease a swiss roll tin with a knob of butter; then leave on the side till required.

Take a heavy bottomed pan and place on a low heat, pour in sugar, golden syrup and vinegar.

Cook until sugar is dissolved, stirring frequently.

Iturn up the heat to medium; cook until a sugar thermometer reads123°C - 125°C  (firm-ball stage), stirring occasionally.

Add treacle and 30g of butter. Cook, uncovered, until a sugar thermometer reads 125°C - 133°C (hard-ball stage), stirring occasionally.

Remove from the heat. Add bicarb and mix well.

Carefully pour the mixture into the prepared tin.

leave it to set. Break off bits with a toffee hammer.

The toffee will keep well for up to 2 weeks in an airtight container.