* 60g Margarine
* 180g White Sugar
* 155g Golden Syrup * 70g Black Treacle
* 20mls Vinegar
Directions
*~ Put the margarine and the white sugar in a saucepan, Boil slowly, over a low heat, stirring occasionally. *~ When all of the margarine has melted, add the golden syrup and black treacle.
*~ Continue to stir until the sugar has dissolved.
*~ Boil until the mixture to solidify when cooled to room temperature.
*~ Test a sample of mixture on a teaspoon and dropping it into cold water - either in a cup or a saucer.
*~ When the test yields a soft but not liquid result, add the vinegar carefully. The water and most of the acetic acid in the vinegar will boil off but some will stay in the toffee and modify the flavor - most importantly, the malt will stay in the final toffee.
*~ Keep on boiling slowly and testing every few minutes
until you get a stiff result.
*~ Lightly grease a toffee tray with margarine.
Carefully pour into a greased toffee tray and let cool. When cold, break up with a toffee hammer or the handle of a heavy knife or spoon.
*~ Add some peppermint oil or orange oil near the end to alter the flavour slightly. Add some nuts (sliced roast almonds or brazils).
*~ Break up and store in an airtight tin - bonfire toffee is deliquescent so, unless you want to end up with a sugar solution, make sure that it is airtight.
