Hubble, bubble, toil and trouble!

The title is a bit late for Hallowe'en, I know. However, this is actually some bonfire toffee boiling in the pan, ready for tomorrow evening. I wish I had smellovision on here to convey just how wonderful the aroma is from this stuff when it is cooking. Of course when set it just about takes your teeth out with every bite, but it is traditional and I love it anyway!

Recipe for Bonfire Toffee:

1lb demerara sugar
1/3 pint water
1 1/4 oz salted butter
2 level tablespoons black treacle
1 teaspoon vinegar

1. Put all ingredients into a fairly large, heavy-bottomed pan and stir over a steady heat until the sugar has all dissolved.
2. Up the heat, bringing mixture to the boil. Continue to cook until the mix reached 'hard crack stage' (a small amount when dropped into cold water hardens. If still soft and chewy, cook some more then test again).
3. Pour into a buttered tin and score into squares as it paritally sets, then snap into pieces when completely set.