I adore making confectionery and sweets at the moment. This boiling hot weather we’re having in the UK means I definitely don’t want to turn the oven on! But 15 minutes over the stove is okay. Especially if the results are so tasty.
I’ve spent all the time I can outside sunbathing or in the river recently. We don’t get this weather very often in the UK and I’ve been trying to make the most of it!
Sadly spending lots of time with my head under questionable water left me with two perforated eardrums, a trip to the hospital and two days in bed! I’ve ended up missing loads of the nice weather and haven’t been able to get in the kitchen! It also means the opening of my Etsy shop has been delayed, but I will keep you updated!
Luckily I’m feeling a lot better now and I’m ready to go enjoy what will probably be the last of the nice weather until next year. It also gives me a good excuse to carry on making yummy sweets.
These toffees are a perfect little snack. Treacly and sweet, but with a nice tropical hit from the coconut throughout the toffee and coating it. Again (like with the treacle toffee) I used black treacle, which is known as dark molasses in other countries, and it gave the toffee a lovely full and rich flavour. The golden syrup can be replaced with light corn syrup, I haven’t tried this recipe but I have been assured it works just the same, but might take slightly longer boiling.
These toffees are a lot easier than you might think. They can be made without a sugar thermometer by testing if they are at the soft ball stage in some cold water. See here for more information on this. It’s important not to overcook these toffees, they are meant to be quite soft, otherwise you will end up with rock hard hockey pucks instead of sweets.
- 125g black treacle (dark molasses)
- 125g golden syrup (light corn syrup)
- 70g granulated sugar
- 25g butter
- 115g desiccated coconut (plus 40g for rolling toffees)
- 1/2 tsp ground cinnamon
- Place the treacle, golden syrup, sugar and butter in a large heavy bottomed pan.
- Stir over a low heat until the butter has melted and the sugar dissolved. The sugar may take some time to dissolve, but keep at it else your toffee will be grainy.
- Attach a sugar thermometer (if using) and raise the temperature to bring the mixture to the boil. Leave to boil until it reaches the soft ball stage (112-113C). This can happen happen as quickly as 3-4 minutes, so keep an eye on it.
- To hand test drop a small amount into a glass of cold water, if it can be pressed together into a soft ball it is ready.
- Work quickly and stir in the coconut and cinnamon. Mix well and leave to cool for 5 minutes.
- Stir again and turn the mixture out onto a corner of a silicon mat or parchment paper.
- Leave the mixture to cool until just cool enough to handle. Working from the outside, use a small teaspoon to take pieces of the toffee and then roll into balls between your palms. Roll these balls in the extra coconut and put to one side. Continue until all the toffee has been used.
- Present as they are or in foil petit four cases.