Traditional Bonfire Treacle Toffee

Line a 20x20cm baking tin with baking parchment and lightly grease the parchment with a small amount of neutral oil or butter to prevent sticking.

In a large heavy-bottomed saucepan, combine the dark brown soft sugar, water, unsalted butter, and cream of tartar.

Heat the mixture gently over a low flame, stirring continuously with a wooden spoon until the sugar has completely dissolved and the butter has melted. You must ensure no sugar crystals remain on the sides of the pan.

Stir in the black treacle and golden syrup until thoroughly incorporated into the base. Once mixed, remove your spoon. Do not stir the mixture from this point forward.

Increase the heat to medium-high and bring the syrup to a boil. Insert a sugar thermometer and boil rapidly until the temperature reaches exactly 140°C or 285°F, known as the hard crack stage.

Immediately remove the pan from the heat and carefully pour the extremely hot molten toffee into the prepared baking tin. Do not scrape the bottom of the pan as this can introduce crystallized sugar into the finished toffee.

Place the tin in a cool, dry area and leave it completely undisturbed to set at room temperature for at least 3 hours.

Once completely hardened, lift the toffee out of the tin using the parchment paper. Wrap the slab in another layer of parchment, then strike it sharply with a toffee hammer or heavy rolling pin to shatter it into irregular bite-sized pieces.