Cinder toffee, or honeycomb toffee, is a traditional Bonfire Night treat loved by children and grown-ups alike. Be careful when making this Cinder Toffee recipe as the ingredients do get very hot.
How to make Cinder toffee
- 500g caster sugar
- 225g golden syrup
- 2 tsp vanilla
- 90ml water
- 1 tbsp bicarbonate of soda
- Grease a 20x30cm tin, then line the bottom and sides with baking parchment, making sure the parchment sides are at least 5cm above the sides of the tin.
- Grease the parchment with a little more butter or oil.
- Add sugar, golden syrup, vanilla and water to a deep, heavy bottomed saucepan.
- Bring the mixture to the boil, but do not stir. Boil until it reaches the hard crack stage (the temperature on a sugar thermometer reads 149 - 154 degrees C), about 10 minutes.
- During boiling, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.
- Remove from heat and working quickly, add the bicarb, whisking to incorporate. The mixture will bubble when adding the bicarb, so mind the hot toffee.
- Immediately pour into the prepared tin.
- Let cool and set completely before touching.
- Break into pieces and serve.
- Store at room temperature in an airtight container.