The chances are on Bonfire Night, most of us will either go to someone’s house to watch the fireworks, or have everyone round to ours for the night. There are also the hordes of people who go to nearby firework displays. No matter what you’re doing that night, here are a couple of delicious recipes that you can whip up for everyone to enjoy!
- 8 apples (we use Granny Smith)
- 400g golden caster sugar
- 1tsp vinegar
- 4tbsp golden syrup
- Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This removes the wax coating and helps the toffee to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
- Lay out a sheet of baking parchment and lightly grease it. 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 minutes until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C 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).
- 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. These can be made up to 2 days in advance and stored in a dry place.
If you want blood red toffee like the picture above, simply add red food colouring into your sugar along with the vinegar and syrup. A tablespoon should do but add more if needed.
Marshmallow Campfire Cupcakes
- 140g light muscovado sugar
- 100g self-raising flour
- 50g cocoa powder
- 1tsp baking powder
- 3 eggs
- 125ml vegetable oil
- 3tbsp milk
- 50g milk chocolate chips
- 30g pack mini marshmallows
Heat oven to 180C/160C Fan/Gas 4. Tip the sugar, flour, cocoa and baking powder into a large bowl.
Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips and mix together.
Place cupcake cases into a 12-hole bun tin. Divide the mixture between the cases, then bake for about 20 minutes until risen and cooked through. Leave to cool. At this stage, once completely cool, these can be stored for up to 2 days in an airtight container.
Just before serving, arrange marshmallows over the tops of the cakes. Heat grill to medium and pop the cakes under it for about 30 seconds (keeping an eye on them!) just until the marshmallows are lightly browned. Remove and eat straight away.
We hope you enjoy these recipes and have a safe Guy Fawkes Night everyone!