Online Shop closed until further notice

Due to the Covid-19 (Coronavirus) outbreak in the UK we have taken the decision to temporally close our online shop effective immediately, 30th March 2020. Until now our shop has remained available, but the orders we have been receiving have been significantly lower than normal.

While we are just a small, home business between myself and my fiancé, we have decided to take this decision now in the hope that we can help to remove some of the unnecessary work put into the postal service here in the UK and around the world.

We hope to resume normal service as soon as possible when the situation begins to return to normal. We hope all our customers, both old and new remain safe in this worrying time.

Shop Price Increase
From 6th April 2020 prices in the shop will increase slightly, this is due to production costs and card processing fees increasing.
Bonfire Toffee
Bonfire Toffee

Bonfire Toffee

Posted On: 4th November 2016
Recipe By: Alison Wheatley

Back to Recipe list
I don't half love this teeth cracking toffee and it is so much fun to make. Come bonfire night you can usually buy it in supermarkets and it is normally gluten free but where is the fun in buying it! Jam packed with treacle and golden syrup is it both sickly and sweet but it tastes so nice and looks like it's come off the bonfire.

This recipe is...

Low CalorieLow Calorie
Low FatLow Fat
Slimming World FriendlySlimming World Friendly


450g dark brown sugar
125ml water
70g butter
100g black treacle
100g golden syrup
1tbsp white wine vinegar

Preparation Time: 10 Mins
Cooking Time: 2 Hours 40 Mins
This recipe makes roughly 60 pieces

This recipe is free from...

Tree Nuts


1. Melt together all ingredients in a large saucepan over a medium heat until butter is melted and sugar has dissolved.

2. Using a sugar thermometer, keep the saucepan on a medium heat and leave the syrup to hit hard crack or 146°C, this will take a good 40 minutes or more, if the thermometer sticks at a lower temperature for a while, don't worry it will move again eventually! The sugar will bubble up a fair bit in the pan, so it is advisable to use a deep saucepan. Try not to stir the syrup too much while you wait for it to hit the correct temperature at it will knock the temperature back each time.

3. While waiting for the syrup to reach temperature grease a square or rectangle cake pan with either butter or oil. Once you have reached hard crack pour the mixture into the tin and leave to cool for at least an hour, then place in the fridge for at least another hour to set it firm.

4. Once set solid, take either a toffee hammer or a rolling pin and firmly hit the toffee to break it into chunks.

Nutritional info per piece


Your Comments

There's no comments on this Recipe, why not leave one?

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!