Ingredients:

2 1/2 cups soft brown sugar
1/2 cup demerera sugar (crystalized, light brown sugar)
2/3 cup water
1/4 cup black treacle
1/4 cup butter
1 teaspoon vinegar

Recommended equipment: Candy Thermometer.

Before you start, butter a low-side cake-tin and set aside, you'll be pouring the toffee in it for setting later.

Place ingredients in large heavy pan and heat slowly, stirring constantly until sugar dissolves. Then, cover and bring to a strong boil. To keep mixture from sticking to the bottom, stir for the next 10 minutes, or until your mixture reaches 280ºF.

If you don't have a candy thermometer and you want to check that your mixture is ready, drop a little of the mixture, into a glass of cold water. If it forms a hard ball, then the toffee is ready to be set.

Pour into the tin you prepared and let cool.

When the toffee is half set, mark it into squares. When the toffee is hard, break it up, and eat inordinate amounts.




Items Needed:

One potato
One long stick or instrument to shove the potato into the bonfire
Butter, salt, pepper, and other condiments to lather onto your baked potato.

Find a good potato and wrap it tin foil.

Take your long stick or instrument to shove the potato gently into the bottom of the bonfire. The base of the bonfire is where all the heat is, so watch your fingers and eyebrows.

Don't forget where you put your potato!

About forty-five minutes later (one hour later, if you picked a very big potato), pull out that tuber and let cool for a few minutes.

Enjoy!