Bonfire Toffee
This is know as "Plot Toffee" in some parts of Yorkshire, where it is
traditionally enjoyed on Bonfire Night, November 5th
(read more) & read about All Hallows' Eve.
8 oz
Demerara Sugar
8 oz
Lyles Black Treacle
4 oz Butter
Melt the butter in a heavy pan and add the treacle and sugar.
Heat gently until the sugar has dissolved, then simmer gently for 30
minutes.
Test by dropping a little of the mixture in cold water - it should separate
into hard but not brittle threads (280F/140C on a sugar thermometer).
Pour into a buttered, shallow tin and mark into squares when almost set.
Break into pieces when cold and wrap in grease proof paper. Store in an
airtight tin.
Double Devon Cream Fudge
Grease a 12 inch x 4 inch (or equivalent size) baking tin. Put
the sugar and milk in a thick-based pan and leave to stand for about 1 hour.
Add the
Double Devon Cream and bring to the boil,
stirring only enough to prevent burning. Boil rapidly for 10-15 minutes
until the temperature reaches 240˚ F.
Remove from the heat and leave to stand for 2 minutes. Then add a few drops
of vanilla essence and beat to the consistency of thick cream.
Pour into the time and leave to cool.
Mark into square with a knife before completely cold.
Ingredients:
2 lb. soft brown sugar
1/2 pint full cream milk
6 oz.
Devon Double Cream
Vanilla Essence
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