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Image for Recipe - Cinder Toffee

Cinder Toffee

Image for Recipe - Cinder Toffee
  • Time preparation 10 minutes
  • cook time 30 minutes
  • Serve Serves 10

This decadent treat is perfect for Bonfire Night

lakeland.co.uk
  • 100g golden syrup
  • 200g caster sugar
  • 40g butter
  • 2 tbsps water
  • 1/2 tsp vinegar
  • 1 tsb bicarbonate of soda

Line a 15cm tin with baking parchment. Put the sugar, syrup, butter and water into a large heavy-based pan and set over a medium heat. Stir until the sugar has dissolved then turn up the heat and bring to the boil. Cook, without stirring, until the mixture reaches 138°C then remove the pan from the heat.

Taking care, add the vinegar and bicarbonate of soda to the pan – the mixture will bubble up and rise. Immediately pour into the lined tin; leave for 15-20 minutes to set then, using a sharp knife, score into squares. When completely set, break along the scored lines and store in an airtight tin for up to two weeks.

Tip: If you don't have a confectionery or sugar thermometer, you can test the mixture by dropping a small amount into cold water; if it is ready, it will become a hard toffee ball.

Ingredients

  • 100g golden syrup
  • 200g caster sugar
  • 40g butter
  • 2 tbsps water
  • 1/2 tsp vinegar
  • 1 tsb bicarbonate of soda

Method

Line a 15cm tin with baking parchment. Put the sugar, syrup, butter and water into a large heavy-based pan and set over a medium heat. Stir until the sugar has dissolved then turn up the heat and bring to the boil. Cook, without stirring, until the mixture reaches 138°C then remove the pan from the heat.

Taking care, add the vinegar and bicarbonate of soda to the pan – the mixture will bubble up and rise. Immediately pour into the lined tin; leave for 15-20 minutes to set then, using a sharp knife, score into squares. When completely set, break along the scored lines and store in an airtight tin for up to two weeks.

Tip: If you don't have a confectionery or sugar thermometer, you can test the mixture by dropping a small amount into cold water; if it is ready, it will become a hard toffee ball.

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