UKTV recipes
Christine Grimshaw
Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties

 

Cinder toffee

Cinder Toffee

Method

 
1. Line a 15cm square tin with greaseproof or parchment paper.

2. Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.

3. Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.

4. Add the vinegar and bicarbonate of soda to the pan - take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.

5. After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp knife. Break along the lines when it has completely set. The toffee will keep in an airtight tin for up to two weeks.

Comments                        add a comment add a comment

 
amplead | Posted 25-May-08
I have followed this recipe and my cinder toffee turned out very well!
Thanks

easy
 
Prep: 20 min, plus setting
Cook: 25 min
 
 

Ingredients

100g golden syrup
200g caster sugar
40g Butter
0.5 tsp vinegar
1 tsp Bicarbonate of soda
2 tbsp water

 

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