As a child growing up in the North West Of England, Halloween was the start of almost a week's worth of parties, ending with the burning of the guy on a bonfire on Nov 5th, and lots of fireworks
Guy Fawkes tried to blow up the House of Lords ( in the Gunpowder Plot) in 1605,and since then we have had a celebration.
For 2 weeks before, we made an effigy of "guy" out of old clothes and stuffed with paper, and wander the streets looking for anything that would burn on our big street bonfire, every household donating old furniture, some folks not knowing they had donated their old fence.
When not collecting bonfire stuff we would stand outside stores and pubs, with our guy asking "Penny for the Guy"..begging really for money for fireworks or candy.
Halloween we would wander the streets with turnips (Rutabagas") carved into Jack o'Lanterns, held up with string...Halloween always reminds me of the smell of candle wax and scorched turnips, we didn't do trick or treat we just did trick.
Then home to barrels of water filled with apples for dunking one's head to catch an apple.
Simple times and GOOD times.
This week also featured Mum's home made toffees,(never used a sugar thermometer) butterscotch and treacle, wrapped in waxed paper (usually the paper from a sliced loaf) or cracked in a the pan and handed round; and eaten either round the bonfire or before going tricking.
Toffee apples came later, as did barley sugar.
Here are some great recipes from those GOOD OLD DAYS, and yes they are in Imperial Measures.... British Through and Through.
Check out the top of this blog for conversion ideas.
"REMEMBER, REMEMBER THE FIFTH OF NOVEMBER, GUNPOWDER, TREASON AND PLOT"
Toffee/Candy Apples
makes 12 medium sized
12 wooden skewers or Popsicle/lolly sticks
12 ripe medium sized apples
6ozs golden syrup (available in British food markets)
12 ozs light brown soft sugar
1 ozs regular butter
1/2 pint water
1tsp vinegar
Wash in hot water the apples (removes any waxy films) and dry well.
Remove any stalks and push the skewer, Popsicle stick in that end .
Put all the ingredients in a heavy bottomed pan, stir over gentle heat until the sugar dissolves.
Bring to boil and cook briskly until 290f (or a drop in cold water snaps easy).
Remove from heat and very carefully dip each apple in the hot syrup.
Swirl to coat completely but avoid contact with skin (this is like burning tar and very dangerous).
Dip each coated apple into a bowl of cold water and then stand them on a greased cookie sheet, with sticks upright.
Serve when set completely or wrap in waxed paper..this caramel gets sticky in damp temps.
Avoid using food coloring as it can be dangerous to children
Treacle Toffee
This makes about 2 pounds
1 pound dark brown sugar
1 pound black treacle ( again from British food market, comes in a can)
OR Molasses (molasses are more liquid and take longer cooking)
2 1/2 tbsp malt vinegar*
Put everything in a large heavy bottomed saucepan.
Stir over low heat to allow the sugar to dissolve.
Bring slowly to boiling point, keep it boiling for 10 mins.
Stir occasionally.
Carefully stir in
4 ozs sliced butter, piece by piece.
Continue to boil to softball stage (a drop in cold water remains soft and chewy)
Remove from heat and allow the toffee to settle (removes air bubbles).
Pour into a well buttered (do not use oil) 9 inch square x 2 inches deep oven proof pan.
When cool enough cut into squares.
When cold break into pieces with a toffee hammer or back of a heavy knife.
* using vinegar makes a hard toffee, if you prefer a much softer caramel style then omit the vinegar.
But this will be softer and not need a hammer to crack.
Barley Sugar
This is VERY old English, and is made into a sheet that is then cut into sticks or bars, and they are twisted before allowing to set.
Makes about 1 pound and takes just 30 mins
1 pound white sugar
1/2 pint water
pinch of cream of tartar
6 drops lemon extract OR 1 tsp lemon zest
Lightly oil a heavy cookie sheet ( back) or marble slab
In a heavy bottomed saucepan, add the sugar, water and pinch of tartar.
heat gently until the sugar has dissolved.
Then bring to boil and cook until the sugar turns light amber color,add the lemon extract.
Remove from heat and pour on to the oiled surface and leave to cool a little.
Fold the sides into the middle and using kitchen scissors cut into strips.
Twist the strips and place on waxed paper...when cold they are ready to serve.
Butterscotch Toffee..this is the easiest and tastiest toffee.
makes 1 pound
1 pound light brown sugar
1/4 pint water
2 ozs butter
Butter a 7 inch x 2inch square pan.
Dissolve the sugar in the water, in a large heavy bottomed pan, slowly bring to boil, without stirring, until soft ball stage (see previous recipe).
Stir in the butter (also sliced) piece by piece.
pour into buttered pan, mark into squares while warm and allow to cool completely and continue as for treacle toffee.
Creamy Caramels
Soft and chewy makes about 1 pound and the recipe can be doubled
6ozs white sugar
2 ozs light brown sugar
2 ozs golden syrup
3 ozs butter
3 tbsp single cream or evaporated milk
4tbsp water
vanilla extract
Butter a 7x2 inch pan
Put water, sugars, syrup and 1 oz butter in a heavy bottomed saucepan and and gently heat to dissolve the sugars .
Bring to boil, softball stage, remove from heat and carefully add the cream and rest of butter, stirring in.
Bring back to boil and cook for 10 mins.
remove from heat and add the extract, stir in and pour into the pan.
Cut into squares when cold.
Remove the squares and wrap pieces in waxed paper.
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