Cinder Toffee is a traditional British recipe for a classic white sugar and golden syrup toffee that is often served on bonfire night (November 5th). The full recipe is presented here and I hope you enjoy this classic British version of: Cinder Toffee.
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Ingredients:
100g golden syrup
200g caster sugar
40g butter
1/2 tsp malt vinegar
1 tsp bicarbonate of soda
2 tbsp water
Method:
Combine the syrup, sugar, butter and water in a large heavy-based pan over medium heat. Stir until the sugar has dissolved before increasing the heat and bringing the mixture to a boil. Cook, without stirring until the mixture reaches the 'hard ball' stage (when a drop of the syrup placed in water forms a hard ball); 138°C as measured on a confectioner's thermometer.
Take the pan off the heat then beat in the vinegar and bicarbonate of soda (take care doing this, as the toffee mixture will bubble up and rise in the pan). Line a 15cm square pan with greaseproof paper then pour the syrup mixture into the tin and set aside. After about 15 minutes, when the mixture has begun to set, score the toffee into squares using a sharp, oiled, knife. Allow to set completely then break the toffee into squares along the lines you scored. Transfer to an air-tight tin to store.
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