Bonfire toffee facts for kids
 |
|
| Alternative names | Treacle toffee, plot toffee, Tom Trot, claggum, clack |
|---|---|
| Type | Toffee |
| Place of origin | United Kingdom |
| Main ingredients | Butter or margarine, molasses, sugar |
Bonfire toffee is a very hard and crunchy candy. It's also known as treacle toffee or Tom Trot. People in the United Kingdom often eat it around Halloween and Guy Fawkes Night. This candy has a strong taste of black treacle, which is a dark, thick syrup. Some cheaper versions can taste a bit bitter.
In Scotland, this treat is called claggum. Less sweet kinds are known as clack. In Wales, it's called loshin du. Its flavor is similar to butterscotch, but it's a solid toffee, not a runny liquid.
History of Bonfire Toffee
When Did Treacle Become Popular?
People in the United Kingdom started using treacle (molasses) around the 1660s. It was first used to make gingerbread. Bonfire toffee appeared not long after that.
At first, treacle was thought of as a medicine. This made it very expensive. Because of this, toffee wasn't widely used as a dessert or snack.
How Toffee Became a Favorite Sweet
The word "toffee" didn't show up in books until 1825. However, people were likely making this candy many years before it got its name. Toffee probably started in northern England by the mid-1700s.
It soon became more popular than other sweets like candied fruit or marmalade. By 1800, toffee was very well-liked. It came in different forms, including a soft version like taffy. It was sometimes called "toughy" or "tuffy." It was also known as "treacle sweetmeat."
Why is it Linked to Guy Fawkes Night?
It's not completely clear why bonfire toffee became connected with Guy Fawkes Night. But it's a strong tradition now.
Bonfire Toffee in Yorkshire
From about 1830 to 1900, bonfire toffee was very popular in Yorkshire. In the 1890s, it was sometimes called "Tom Trot."
Most bonfire toffee was made at home. Even though candy factories started in the 1840s, black treacle was often more expensive than sugar. This made store-bought toffee too costly for many families. Even in the 1960s, older people in neighborhoods would make bonfire toffee. They would give it out to children on Guy Fawkes Night.
Modern Bonfire Toffee
By the mid-1950s, bonfire toffee was often made in large, flat sheets. People would break off pieces using a special toffee hammer. Some people worried about food safety with this method.
Treacle toffee used to be common in candy shops. But by the late 1900s, it was mostly found in supermarkets only in October and November. Today, you can still find it all year in special candy shops. There, it's often broken by hand and wrapped in paper. You might also buy it on a stick, like a lollipop.
Bonfire toffee is mostly eaten in the northern part of the United Kingdom. People there often prefer darker-colored sweets.
Christmas Connection
Even though it's a Halloween or Guy Fawkes Night treat, bonfire toffee also has a Christmas link. In Wales, there's an old tradition called plygain. This is a Christian church service held early in the morning, between 3:00 and 6:00 a.m. People sing Christmas carols during this service.
After plygain was over, people would stay awake. They would decorate their homes, play cards, or eat cake. They also made bonfire toffee together.
Ingredients of Bonfire Toffee
What Goes Into It?
The main ingredients for bonfire toffee usually include butter or margarine, black treacle, and sugar. Sometimes, white vinegar is also added.
The treacle is super important. It's less sweet than sugar and has a slightly bitter taste. This gives bonfire toffee its special flavor.
How to Make It
One recipe uses about 230 grams (half a pound) of butter, 230 grams (half a pound) of treacle, and 450 grams (one pound) of brown sugar. The ingredients are cooked over medium heat until they melt. Then, the mixture boils for 15 minutes while being stirred constantly. The hot mixture is then poured into buttered pans, like a cake pan.
Recipes with vinegar change the amounts. For example, a 1922 recipe calls for 550 grams (1.2 pounds) of dark brown sugar, 280 milliliters (9.5 fluid ounces) of treacle, and a tablespoon (15 ml) of vinegar. It also uses a tablespoon (15 ml) of butter and a teaspoon (5 ml) of sodium bicarbonate (baking soda).
White vinegar gives the toffee a slightly sharper taste. It also helps the toffee set and makes it less brittle. Some recipes use golden syrup instead of treacle.
Flavor Variations
While still warm, the toffee can be cut or rolled into sticks. Some recipes add flavors like almond, lemon, or peppermint. You can even add cayenne pepper for a spicy kick!
Not much fat is used in bonfire toffee, and it has very little moisture. Cheaper versions might use food coloring (usually dark brown or black). This is done if there isn't enough treacle to make the toffee dark enough.
Nutritional Information
About 100 grams (3.5 ounces) of bonfire toffee has around 119 calories. It also contains about 4.3 grams of protein, 21.2 grams of carbohydrates, and 1.9 grams of fat. It has no dietary fiber.
