Sticky treacle toffee

Despite the annual January push for the ‘post Christmas get back into what we were wearing last summer’ in every advertisement going, I have had quite a few requests for Toffee. Lots of great comments on the fudge post, so here goes. It is the perfect accompaniment to a good movie, hot chocolate and a warm winter fire. Just beware if you have false teeth or small children!

4 tbsp water
100g butter
300g demerara sugar
2 level tbsp golden syrup
1 level tbsp black treacle

1. Put all ingredients into a pan.
2. Heat sugar slowly, stirring until butter melts and sugar dissolves.
3. Bring to boil. Cover pan and boil gently for 2 mins.
4. Uncover, continue to boil, stirring occasionally for 10-15 mins or until a little of the mixture, dropped into a cup of cold water, separates into hard and brittle threads. Temperature on a sugar thermometer if used, should be about 149c/300f.
5. Poor into greased 15cm square tin. Leave until hard.
6. Turn out onto a board and break with a hammer or rolling pin.

Makes approx 500g toffee

Image courtesy of Lyles Golden Syrup

Fabulous Fudge

Delicious fudge, perfect for dinner party gifts, stocking fillers. Packaged in small cellophane bags, Christmas ribbon and a brown label.

Fudge

450g caster sugar
1 1/2 tbsp golden syrup
150g butter, cubed
150ml double cream
1 1/2 tsp vanilla extract

1. Grease and line a 22cm square baking tin
2. Put sugar, syrup, butter and cream in a heavy based saucepan and heat gently, stirring all the time until the sugar has dissolved.
3. Stop stirring, put a sugar thermometer in the pan and heat until the mixture reaches 116C. If you don’t have a sugar thermometer then test the fudge by spooning a small amount into iced water. If it forms a soft ball, it is ready. Take the pan off the heat and leave to stand for 10 mins.
4. Add vanilla and beat vigorously until the mixture thickens and becomes slightly grainy. It is quicker to do this bit with an electric whisk.
5. Tip into prepared tin and leave to cool. Mark into squares, refrigerate until firm.
6. Store in an airtight container until either ready to gift or eat! Enjoy.