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Taffi Meirionydd (Meirioneth Toffee)

Taffi Meirionydd (Meirioneth Toffee) is a classic Cymric (Welsh) recipe for a traditional toffee made from a blend of golden syrup and treacle that's excellent for bonfire night. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Meirioneth Toffee (Taffi Meirionydd).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+cooling)

Makes:

40 pieces

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma fersiwn arall ac ysgafnach o daffi triog (treacle toffee) mae triog du a surop euraidd yn cael eu cymysgu â siwgr a menyn. Daw’r rysáit arbennig yma o Sir Feirionnydd ac mae’n daffi ardderchog ar gyfer noson Tân Gwyllt.

Cynhwysion:

1kg o driog du
1kg o surop euraidd
1kg siwgr gronynnog
500g o fenyn

Dull:

Cyfunwch yr holl gynhwysion mewn sosban fawr a chynheswch yn araf i doddi popeth dros wres cymedrol. Unwaith y bydd popeth wedi toddi i gyfuno, dewch a'r gymysgfa i ferwi a pharhau i ferwi'n gyflym am 20 munud, gan droi'n gyson trwy'r amser. Profwch y cysondeb ar ddiwedd yr ugain munud trwy ollwng llond llwy de o'r cymysgedd berwedig i ddŵr oer. Os yw'n caledu ar unwaith gan adael y dŵr yn berffaith glir mae wedi berwi i'r gradd gofynnol. Tynnwch y gwres i ffwrdd ac arllwyswch y taffi berwedig ar slab carreg neu ddysgl fas, wedi'i iro'n flaenorol â menyn. Rhowch fenyn yn y ddwy law a ‘thynnwch’ y taffi yn llinynnau hir euraidd tra’n boeth. Torrwch yn ddarnau llai cyn i'r taffi galedu.

English Translation

This is an alternate and lighter version of 'taffi triog' or treacle toffee where black treacle and golden syrup are blended together with sugar and butter. This particular recipe comes from Meirionethshire and it's an excellent toffee for Bonfire Night.

Ingredients:

1kg black treacle
1kg golden syrup
1kg granulated sugar
500g butter

Method:

Combine all the ingredients in a large saucepan and warm slowly to melt over moderate heat.

Once everything has melted to combine, bring to a boil and continue boiling briskly for 20 minutes, stirring constantly all the while.

Test the consistency at the end of the twenty minutes by dropping a teaspoonful of the boiling mixture into cold water. If it hardens at once leaving the water perfectly clear it has boiled to the required degree.

Take off the heat and pour the boiling toffee on to a stone slab or shallow dish, previously greased with butter.

Butter both hands and ‘pull’ the toffee into long golden strands while hot. Cut into smaller pieces before the toffee hardens.