Ingredients

Makes about 20 toffees

• 75g golden syrup
• 75g black treacle
• 50g Bonne Maman Bitter Orange Marmalade
• 125g light soft brown sugar
• 75g butter
• ¼ tsp cream of tartar

Method

1. Line a shallow baking tray with non-stick baking parchment.
2. Measure all the ingredients into a deep, heavy based pan and place over a gentle heat. Stir until the butter has melted and the sugars dissolved.
3. Turn up the heat slightly and bring to the boil. Bubble until the mixture reaches 140ºC on a sugar thermometer then pour into the lined tray.
4. Wait until the toffee is cool enough to handle then cut into even pieces with scissors. Roll each piece of toffee into a ball or fat log shape and wrap in waxed paper. Store in an airtight jar.

Cooks Tip

The toffee will keep in an airtight container for up to 1 month.

Sugar thermometers make toffee and caramel recipes quick and easy. They’re not expensive and ensure a perfect result every time.

Recipe courtesy of Bonne Maman. For more ideas visit their website at www.bonnemaman.co.uk/recipes