Celebrate bonfire night the right way! Our traditional bonfire toffee recipe is rich, indulgent, and enhanced by our luxury Jersey butter. With its velvety texture and unique taste, our Jersey butter elevates this timeless treat into a mouth-watering delight.

Ingredients:

• 225g dark brown sugar
• 100g black treacle
• 65g golden syrup
• 40g Longley Farm luxury Jersey butter
• 25ml water
• 1tsp vinegar

 Method:

• Grease and line a tray with baking paper and put on a flat, heat-proof surface.
• In a heavy-based saucepan, combine all the ingredients. Cook over medium heat, stirring continuously until the sugar has dissolved and the mixture is bubbling gently.
• Turn the heat up allowing the sugar to bubble away over medium heat for 10-15 minutes, brushing water around the edge of the pan to avoid crystallisation. Do not leave the pan unattended, stir frequently to prevent the toffee from burning.
• If you do not have a sugar thermometer, drop a bit of the toffee onto a chilled plate and wait until cooled, if this sets hard then it is ready to come off the heat. If you have a sugar thermometer the temperature for a soft crack is 150C/300F.
• As soon as the toffee is ready, tip it into your pre-lined tin or toffee moulds.
• Allow to cool completely before smashing the slab into shards with a rolling pin or toffee hammer. De-mould the toffee from the moulds if using.
• Enjoy or store in an airtight container at room temperature separating the layers with baking paper.

 Tips:

• Do not attempt to taste the toffee before it has cooled.
• Make sure that the moulds can tolerate high temperatures.
• Do not touch the sugar mixture, avoid baking with small curious children.