Yellowman

Yellowman (Traditional Northern Irish Toffee)

Yellowman is a hard, golden, brittle toffee traditionally sold at the Ballycastle Fair (Óiche Fhéile Shamhna / 'Ould Lammas Fair') on the Causeway Coast of Northern Ireland. The vinegar prevents the sugar from crystallising and gives the candy its characteristic snap and pale amber colour.

Prep

10 min

Cook

25 min

Total

35 min

Serves

Makes about 600 g (a large tray)

Difficulty

Easy

Recipe ingredients

• •450 g (2¼ cups) granulated white sugar
• •150 g (10½ tbsp) unsalted butter, cut into cubes so it melts quickly; traditional recipes use a generous proportion of butter
• •60 ml (¼ cup) water
• •15 ml (1 tbsp) malt vinegar, white vinegar or cider vinegar also work; the acid is essential for the classic brittle texture
• •1 pinch (pinch) fine sea salt
• •0 butter or oil, for greasing, a heavy marble slab or a large rimmed baking tray, well greased

Steps

1. 1 Lightly grease a marble slab, large rimmed baking tray or heatproof surface thoroughly with butter or a neutral oil; have a long palette knife or heavy knife and a mallet ready nearby.
2. 2 Combine the sugar, water and vinegar in a heavy-bottomed saucepan over low heat. Stir only until the sugar has completely dissolved, then stop stirring and attach a sugar thermometer to the pan.
3. 3 Add the cubed butter and the pinch of salt. Increase the heat to medium and bring the mixture to a steady boil without stirring; if sugar crystals form on the side of the pan, brush them down with a wet pastry brush.
4. 4 Cook the syrup until it reaches 145 °C (293 °F), the hard-crack stage. It will turn a clear pale amber and a small drop dropped into cold water will snap instantly when bent. Total cooking time is roughly 15–20 minutes from the boil.
5. 5 Immediately pour the hot toffee onto the greased slab/tray in an even layer; do not scrape the pan, as the last bits can burn and taste bitter.
6. 6 Let the toffee cool for 30–60 seconds until just set but still warm and pliable, then score into rough squares or bars with an oiled knife. Allow it to cool and harden completely.
7. 7 Crack or snap the yellowman into rough, irregular pieces by tapping it with a knife blade or mallet. Store in an airtight tin between layers of baking parchment for up to 4 weeks.
8. 8 Safety notes: the sugar reaches well above 150 °C (300 °F) — treat it like hot oil. Keep children away from the stove, use a deep heavy pan (the mixture foams up when butter is added), and never test the set with your fingers. Have a bowl of cold water beside the stove in case of burns.