Cyflaith Banwy (Banwy Toffee) is a traditional Cymric (Welsh) recipe for a classic pulled toffee made from black treacle, sugar, butter and vinegar. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Banwy Toffee (Cyflaith Banwy).
500g o driog du
120gs o ymenyn
500g o siwgr coch
llond llwy de o finegr
Dull:
Toddi a berwi’r defnyddiau yn yr un modd ag a ddisgrifiwyd eisoes a thynnu’r cyflaith yn rhaffau hirion.
Yna arllwys y cymysgedd yn raddol i ddysgl fawr, agored, wedi’i hirio ag ymenyn ymlaen llaw. (Peidier â rhoi crafion y sosban yn y ddysgl rhag iddynt droi’r cyflaith yn siwgr drachefn.)
Iro’r dwylo ag ymenyn a thynnu’r cyflaith yn rhaffau hir, melyn eu lliw.
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English Translation
This recipe originates from Banwy Uchaf, Trefaldwyn.
Ingredients:
500g black treacle
120g butter
500g brown sugar
one teaspoonful vinegar
Method:
Melt and boil the ingredients following the same method as given above and proceed to ‘pull’ the toffee into long strands.
Gently drop a teaspoonful of the mixture into a cupful of cold water, and if it hardens at once it has reached the required consistency.
Pour the mixture slowly on to a large, flat dish previously greased with butter. (Do not scrape the pan clean as this mixture might turn the toffee back into sugar.)
Butter the hands and ‘pull’ the toffee into long, golden strands while hot.
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