Space toffee – in every other case is called bonfire toffee – is a frail Yorkshire sweet eaten in the autumn around Halloween and – you guessed it – Bonfire Night!
It’s called Space toffee after the Gunpowder Space. It’s referred to by diverse names in diverse parts of the nation; loshin du or taffi triog (Wales), Tom Trail (Yorkshire), claggum, clag or clack (Scotland).
Some recipes encompass a bit of milk and malt vinegar love this one who I’m using from A Yorkshire Cookbook by Mary Hanson Moore. Others I’ve bump into encompass ginger, cayenne pepper and even chilli powder.
Space toffee
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
- 225 g Demerara sugar
- 55 g gloomy treacle
- 55 g butter
- 2 tsp water
- 2 tsp milk
- 2 tsp malt vinegar
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Bring the total ingredients apart from the vinegar to the boil stirring continuously
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Boil gently for 15-20 minutes, easy stirring, until the combination turns into brittle when a minute part is dropped into frosty water. Even better, whenever you happen to’ve gotten a jam thermometer the temperature needs to reach the extraordinary crack stage of 149-154°C / 300-310°F
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Trail in the vinegar after which pour accurate into a smartly-greased tin
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When nearly characteristic, you might well almost definitely acquire it deeply into squares. Alternatively, enable to chill and affords it a bash with a toffee hammer
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Store in an airtight jar or container
