Cinder Toffee Recipe
This recipe would have been popular with children before sweets/candies were readily available in the shops. Probably originate from the North of England and the name 'cinder' comes from the appearance of the toffee which does look like a burnt out piece of coal i.e. a cinder. This sort of toffee is now more commonly called 'honeycomb'. See Cooking with Sugar.
- 2 cups sugar
- 1/4 pint water
- 1 teaspoon bicarbonate soda
- Boil sugar and water for about 20 minutes.
- Have a deep bowl of cold water ready.
- Take the toffee from the heat, quickly add the bicarbonate of soda (the toffee will rise up).
- Then pour the toffee into the cold water.
- When cold put onto a plate and eat.
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 portions
Simply Sugar & Golden Syrup heated together in pan, turns the colour of maple syrup - add 1 1/2 tsp bicarb mix like mad tip onto a baking sheet, that easy x
You seem to be missing out the vinegar, this is used in most toffee.
100g golden syrup
200g caster sugar
0.5 tsp vinegar
1 tsp Bicarbonate of soda
2 tbsp water
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.
I do this one alot for the kids, and it never fails.
heat together and stir being carefull not to burn the sugar syrup mixture (this very hot do not let kids makeit!!). when the sugar has disolved, remove from heat and add 2 tsp of bicarbonate soda and stir into sugar/syrup (it now begins to froth up) then pour onto greaseproof paper covered bakin tray. allow to cool (approx 20min) then break and eat its gr8 covered in choc.
You should try again, but let the water boil away until the mixture reaches a semi-thick consistency. Be careful of the stuff when it is thick, it is like napalm and will cause deep burns if you should happen to accidentally paint it on yourself.
You need to cool as quickly as possible to keep the honeycombe texture - try filling the sink with cold water, pouring the mixture into a tin then placing the tin in the water cooling bath - dont need to submerge but you can if you want as long as you have reached a high enough temp with the sugar
If you have a sugar thermometer is should reach 138 Degrees Centigrade. If you havn't got a thermometer drop a small amount of the liquid into a jug of water and see if it sets, it not more cooking needed.
Adding it to the water should cool it quickly, then remove it, however, simply pouring into a greeseproof lined baking tray and being patient works better.