If you are making the lollipops ensure you use silicon molds that can tolerate the high temperature of the cooked toffee. Do not use metal molds – remember, toffee can weld itself to metal. And no amount of teasing or bashing will shift these lollipops out. How do I know? ….. 24 hours of soaking my pops out of metal molds #kitchenfails Sometimes the chocolate melts at a temperature that makes it shrink when it hardens, pulling it away from the toffee layer. If your chocolate isn't melting or spreading easily on the hot toffee in the sheet pan, use a hair dryer to re-melt the chocolate until it's workable. Or pop the pan in a 300°F oven for a minute or so. We offer Wholesale lollipops to please every type of lollipop lover, whether you are a kid or a grown up satisfying your inner child’s sweet tooth. Some recipes suggest adding cream of tartar or white wine vinegar. This is to help prevent the formation of sugar crystals. Don’t worry, you won’t be able to taste these ingredients and you can use either in my recipe. But watch the quantities – my recipe calls for 1 tbsp of vinegar or ¼ tsp cream of tartar – quite a difference

Store in an airtight tin (using baking parchment to keep layers of toffee separate) or wrap up in boxes or cellophane bags to give as gifts Before you start, read my recipe and notes in full to ensure you understand all stages of making bonfire toffee so that you are fully prepared:

Iconic 1980s Sweets

While sweet, toffee has a deep caramel flavor that goes well with chocolate. The ample amount of butter added to the sugar gives it a delicate melt in your mouth consistency that makes it easier to eat than brittle. What is the difference between toffee and English toffee? I recommend lining your baking tins with baking parchment. Although some recipes suggest greasing the baking tin and pouring the toffee in, I have had mixed results. Lining the tin with parchment removes the risk that the toffee will weld itself to the tin and refuse to come out Sweets UK - Foam Style! Clinging to the ‘health train’ and the food-shaped theme, perhaps you remember Foam Bananas. If not, it might sound like a funny name, but these 1980s sweets couldn’t really be called anything more suitable. They’re soft and juicy chews with a mild banana flavour, perfect for people who want a bit of a change from plain chocolate, or the ultra-sweet hit of a boiled sweet. These might not look quite as real as the Sweet Peanuts, but the bright yellow with a gentle green tinge is convincing enough for everyone to enjoy them! The toffee is going to reach a very high temperature. Do not make this recipe with small children. Do not be tempted to taste the toffee as it cooks. Resist the temptation to multi-task. Keep your eye on the pan to avoid it bubbling over and to ensure you do not overcook the ingredients & end up with bitter, burnt toffee

I love this toffee recipe when topped with a sprinkle of big flaked sea salt. You can find Maldon’s sea salt flakes at most grocery stores or look for a brand that says fleur de sel.

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Tip the sugar, cream and butter into a large, heavy-based, deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugar and butter have melted. Caramel is cooked to the softball stage 240F, while toffee is cooked to 305F, the hardball stage. The higher cook temperature makes it into a solid while also adding more depth of flavor as the sugar caramelizes more. What does it taste like? Line a 9×9 inch baking dish with parchment paper then spread an even layer of chopped pecans out and set aside.

English toffee uses brown sugar and often will not have nuts while American toffee almost always has pecans or almonds and uses white granulated sugar to make it. How do you store it? Once the mixture comes to a simmer, stop stirring, put a lid on the pan, and let it simmer for 2 minutes to dissolve any stray crystals. The chocolate is optional. You can leave it out or use 1/2 a cup instead for a paper thin layer. Milk, semisweet, or bittersweet are all fine, it’s really up to your personal preference. Use a large heavy based saucepan – the ingredients should come just ¼ up the side of the pan when added. As the toffee cooks it will bubble and boil, rising up the side of the pan significantly. If your pan is too small the toffee will take a long time to reach the required temperature. And, if it boils over, onto your hob, it will be nasty to clean upIf you are making lollipops, then you will most likely have far too much toffee to fill your molds. Prepare a couple of tins of different sizes to pour the excess toffee into. As a guide: I made 8 lollipops, each measuring approx 1.5 inches using ¼ of the recipe listed here It is essential to use a reliable food thermometer that can withstand temperatures up to 150C/ 300F. I use a Thermapen . All you need is a few simple ingredients and a candy thermometer to make it super easy. The best thing about this treat is that you can make a large batch and give it to family and friends as gifts during Christmas or any December holiday party.