Bonfire Night Recipes:

1. Homemade Toffee Apples

2. Caramel Pear Blondies

3. S’mores

4. Chocolate Fudge

5. Bonfire Toffee

Homemade Toffee Apples:

• STEP 1

  Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.

• STEP 2

  Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

• STEP 3

  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. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

   

 Our Thoughts:

We think this food may be very tasty but not so good for your teeth. In addition, we think that it is a food that brings people together.

Caramel Pear Blondies:

Ingredients

• STEP 1

  Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm square cake tin.

• STEP 2

  Melt the butter in a saucepan over a medium heat, swirling it around. Allow to bubble for a few minutes, or until it turns a light golden brown and smells biscuity. Remove from the heat and leave to cool a little.

• STEP 3

  Tip the eggs into a large mixing bowl and whisk together with the light and dark sugars until just combined. Whisk through the melted butter, vanilla and salt.

• STEP 4

  Gently fold through the flour, baking powder, dried pears and most of the chocolate chunks, being careful not to overmix (this will make the blondies dense).

• STEP 5

  Pour the mixture into the lined tin. Top with the remaining chocolate and dollops of the caramel. Put in the centre of the oven to bake for 40 mins, or until a skewer inserted comes out with sticky crumbs (it shouldn’t be wet). Leave to cool completely in the tin. It will sink a little – the centre should be slightly squidgy. Cut into 12 squares. Will keep in an airtight container for up to three days.

   

Our Thoughts:

We think this might not taste so good but some people may think differently. We also think that this food

is a good snacking food.

S’mores:

Ingredients:

1 large marshmallow

1 graham cracker

1 (1.5 ounce) bar of chocolate

Step 1

Our Thoughts:

We think that this is a delicious food and it is very popular in America.

Chocolate Fudge:

Ingredients:

• 300ml whole milk
• 350g caster sugar
• 100g unsalted butter
• 1 tsp vanilla extract
• 100g dark chocolate, chopped

Optional toppings:

• chopped nuts, toffee pieces, mini chocolate buttons

Step 1

Line an 18cm square tin with greaseproof paper.

Step 4

Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.

Step 5

Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.

Step 6

Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons – just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this – if it’s too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

Our Thoughts:

We think that this is a good party food and that it is nice for special occasions.

Bonfire Toffee:

Ingredients:

• oil, for greasing
• 450g dark brown sugar
• 125ml hot water
• ¼ tsp cream of tartar
• 115g black treacle
• 115g golden syrup

Step 1

Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.

Step 2

Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.

Step 3

Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.

Step 4

Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.

Step 5

Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.

Our Thoughts:

We think this food is fun to make and that it can also be an activity to do at a party or somewhere.