Cinder Toffee Two
For a quicker “crack” use a large saucepan, just be aware that smaller saucepans will take longer to reach the required temperature. Always use a clean dry saucepan to do sugar work or the sugar may crystalize.
Preparation time: 10 minutes Quantity: makes a bag full Cooking time: 12 minutes
Ingredients
200g / 8 oz caster sugar
50 ml / 2 heaped tablespoons runny honey
50 ml water
1 tablespoon glucose syrup (Boots / chemists)
1 teaspoon bicarbonate of soda
Method
- Boil the sugar and water for about 10 - 12 minutes to /crack 145*c - in a large pan
- Take the toffee/caramel from the heat
- Quickly whisk in the bicarbonate of soda BEWARE the toffee will rise up - keep your fingers out of the way
- Pour on to a clean surface, marble or oiled stainless steel or tray
- Allow to cool completely, not banging and not touching it!
- The cinder toffee will set, with bubbles and harden
- Pull of in a large slab-break in to pieces and eat
- Will store in a cool, damp free place-preferably in a paper bag