Cinder Toffee
Brittle, honeycomb-textured cinder toffee — the stuff inside a Crunchie bar — made with demerara and caster sugar and a dramatic bicarbonate-of-soda finish.
Source
Recipe Info
Servings: 8
Prep: 5m
Cook: 15m
Total: 20m (plus setting)
Ingredients
- 165g demerara sugar
- 165g caster sugar
- 60ml golden syrup
- 4 tbsp water
- 15g butter, diced, plus extra to grease
- pinch of salt
- 1 tbsp bicarbonate of soda
Instructions
- Put the sugars, golden syrup, water, butter and a pinch of salt in a deep, heavy-bottomed pan. Heat gently, stirring, until the sugars and butter have dissolved, then bring to the boil.
- Simmer until the mixture reaches 138°C and is amber and bubbling — this takes about 10-15 minutes.
- Meanwhile, generously grease a 24cm square tin and have the bicarbonate of soda ready by the hob.
- Take the pan off the heat and quickly whisk in the bicarbonate of soda, making sure it’s well combined — it will foam up dramatically.
- Pour into the tin and leave to set. After about 15 minutes you can score it into pieces, or leave it to set completely and smash it into shards once solid.