Bonfire toffee

Bonfire toffee

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(12 ratings)

Ready in 1hr + cooling


Makes around 500g of toffee

Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • oil, for greasing
  • 450g dark brown sugar
  • 125ml hot water
  • ¼ tsp cream of tartar
  • 115g black treacle
  • 115g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…


  1. Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.

  2. Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.

  3. Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.

  4. Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.

  5. Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.

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Comments, questions and tips

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Lynda Crook's picture
Lynda Crook
31st Oct, 2018
I usually buy bonfire toffee for my daughter as its her birthday near bonfire night and its a tradition now that I get her a tub, couldn't find any this year so I found this recipe and made it.... Absolutely lovely, better than I usually buy, think I've made myself a new tradition to 'make' my daughter bonfire toffee!! :-)
5th Nov, 2017
Was thought it would be a struggle without thermostat but I cracked it fab first time lucky
14th Dec, 2014
This is amazing! Just made this for the first time as my Dad's Chistmas present and I had a sneaky taste and it was just delicious! The tip abou cleaning the pans was so helpful as it saved us from hours of srubbing. It's the first reipe I've attempted using a sugar thermometer and I will certainly b trying more!
30th Oct, 2014
Made 2 batches of bonfire toffee this afternoon, one using a different recipe, which turned out nicely. The recipe above however just didn't work. I used a sugar thermometer and the temp rose to 160 where is just stuck for ages. It took way longer than the other recipe, although I used same pan, burner etc. Had to turn it up to make it eventually come up to temp. Toffee is bitter and horrible. Really disappointed with the outcome. And the waste of ingredients!
27th Apr, 2014
I made this toffee a while back. It's delicious and tasted just how I remembered it back as a child. Delicious. My blog post is here:
23rd Nov, 2013
Is it possible to replace the treacle with molasses? Treacle's difficult to get hold of in the US and when it's ordered online the Lyle tins are so heavy one costs a fortune to be mailed.
11th Sep, 2014
hi i know its nearly a year since you posted your question but i think black treacle is the same as molasses
7th Nov, 2013
made this and it went down a treat... and have passed the recipe on to quite a few colleagues after I shared it out at work... if it is sticky and chewy (toffee should chewy to some extent ?)... then it hasn't been boiled for long enough... I found that without my thermometer I would have taken it off the boil long before it had reached the right temp/was ready... a friend made it and read the Fahrenheit temp instead but we suggested she melted it down again and tried again and it worked perfectly...
5th Nov, 2013
for me this recipe was ultimate fail :( it refuses to set, is sticky and chewy and tastes vile!
5th Nov, 2013
Delicious! Used half the recipe and a smaller tin and came out wonderful!


Catherine93's picture
29th Oct, 2017
Everytime I've tried to make this it keeps burning before it reaches the soft crack, I am using a heavy based pan and it's on the lowest setting. What am I doing wrong?
29th Oct, 2014
There is no butter in this recipe? Every other one I've seen has butter - is it a mistake?
goodfoodteam's picture
11th Nov, 2014
Hi there. This is a traditional recipe so it doesn’t contain any butter.
bobcooks's picture
31st Aug, 2013
General question Where has my online cookbook with all my recipes gone please?
2nd Nov, 2013
Wrap in greaseproof paper or baking parchment. Don't use kitchen paper as it will stick to the toffee.
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