Bonfire Toffee

Treacle is the perfect ingredient for bonfire night. Perhaps because it’s so dark and bitter but still gloriously sweet – much like bonfire night itself.

Treacle toffee has always been a favourite of mine. We usually get it from Penrith Toffee Shop (which is Penrith’s claim to fame and supplies Harrods!), but this time I thought I’d have a go at making my own. I was so pleased with the result – it’s gorgeously crunchy when you first bite into it, but becomes chewy as you eat it. It’s also super easy to make and pretty addictive – you have been warned!


– 100g treacle
– 100g golden syrup
– 200g soft light brown sugar
– 100g slightly salted butter
– 1tsp cream of tartar

You will also need:
– a sugar thermometer (I have this one, which I recommend!)
– a 15 x 20cm tin

1. Grease the tin with 1 tbsp vegetable oil (or any flavourless oil).

2. Melt all the ingredients together in a large non-stick pan. You can swill the pan to help everything mix together, but don’t stir.

3. Bring to a rapid boil, and continue to heat until it reaches 140°C.


4. Pour the mixture into the prepared tray and leave to cool. If you want neat pieces of toffee, wait until it’s cool enough to handle (about 15 minutes) then use an oiled knife to make deep indents. When it’s completely cool, you can break along the lines. Otherwise, you can simply use a rolling pin to bash it into shards.

5. Store in an airtight container, and separate layers of the toffee with baking parchment.


Like this? Why not check out my bonfire treacle tart.


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