Traditional Toffee Recipes for Halloween - Cinder Toffee, Toffee Apples and English Treacle Toffee (2024)

FAQs

How do you keep toffee apples hard? ›

It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden.

Is Treacle Toffee the same as Bonfire Toffee? Yes, both our Treacle Toffee & Bonfire Toffee is made to the exact same recipe. Bonfire Toffee is also known as Plot Toffee and is traditionally eaten on Bonfire Night when the UK celebrate the downfall of Guy Fawkes and the Gunpowder plot.

Ingredients. The ingredients often include butter or margarine, black treacle, sugar, and sometimes white vinegar. The treacle is the critical ingredient, for it is less sweet than sugar and has a slightly bitter flavour that gives bonfire toffee its unique taste.

These are a common treat at fall festivals in Western culture in the Northern Hemisphere, such as Halloween and Guy Fawkes Night because these festivals occur in the wake of annual apple harvests. Although candy apples and caramel apples may seem similar, they are made using distinctly different processes.

First, rinse and dry the apples. Apples have a waxy coating that will prevent the caramel from sticking, so it's important to wash and dry it off. Make sure the apples are cold, which helps prevent the caramel from slipping off. Pull out the apple's stem and insert a caramel apple stick.

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

Although named English toffee, it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "butter crunch". Conversely, in Italy they are known as "mou candies".

These are made in Scotland. It is a treacle flavoured toffee in a blue/purple wrapper. It is a brilliant flavoured toffee and a great family favourite.

Why is there vinegar in toffee? ›

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

Treacle (/ˈtriːkəl/) is any uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and black treacle, a darker variety similar to molasses. Black treacle has a distinctively strong, slightly bitter flavor, and a richer color than golden syrup.

Chunks of apple dipped in batter, deep-fried, and tossed in hot caramel.

First things first. They are one and the same thing. Here in the UK we call them Toffee Apples, and in the US they're called Candy Apples. Both toffee and caramel are a type of candy, but they have very different consistency and tastes.

The sugar-coated apple confection we call toffee apples are known as caramel apples in the U.S and Canada, in France they are called pommes d'amour (apples of love) and can found at many autum festivals and fetes all across France.

To keep them fresh, wrap the apples in a damp paper towel or place them in a plastic bag with holes. Make sure you store apples away from other produce because the ethylene gas that apples give off will make other fruits and vegetables ripen more quickly.

When making them yourself, let the apples sit on the counter for about 30 minutes to give the caramel adequate time to cool and solidify before refrigeration. Wrapping your caramel apples in wax paper or plastic wrap will also help keep the moisture away.

Keeping your candy apple treats in a closed container and refrigerating them will help keep them fresh for longer periods of time.