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Cinder toffee

Children will have great fun making this treat and watching its 'volcanic' mixture rise.

Broken cinder toffee with chocolate sauce for dipping
Serves
24
Price*
£0.10 Per Serving
Ready in**
1 Hour(s) 20 Minutes
 

Nutritional information

Each serving of this recipe contains 137 calories, which is 8 percent of your reference intake for calories.
The sugar is rated HIGH with 25.2 grams, which is 30 percent of your reference intake for sugar.
The fat is rated MED with 4 grams, which is 6 percent of your reference intake for fat.
The saturated fat is rated HIGH with 2.4 grams, which is 12 percent of your reference intake for saturated fat.
Salt is rated at HIGH with 0.8 grams, which is 20 percent of your reference intake for salt. skip to ingredients and directions

Calories
137
8%
HIGH
Sugar
25.2g
30%
MED
Fat
4g
6%
HIGH
Sat Fat
2.4g
12%
HIGH
Salt
0.8g
20%
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 75g unsalted butter
  • 200g golden syrup
  • 400g caster sugar
  • 1 tsp malt or wine vinegar
  • 2 level tbsp bicarbonate of soda
  • Melted chocolate, for dipping

How to make it

  1. Line a shallow 22cm square cake tin with baking paper
  2. Put the butter, syrup, sugar and 4 tbsp water in a large pan and stir gently, over a medium heat, until the sugar dissolves. Try not to splash the mixture up the sides of the pan as you stir. Increase the heat to high and bring the mixture to the boil.
  3. Boil, without stirring, until a teaspoon of the mixture forms a hard ball when dropped into a bowl of cold water. If you have a sugar thermometer, the toffee is ready when it reaches 138C.
  4. Immediately remove from the heat and add the vinegar and bicarbonate of soda. Be careful as the mixture will boil up and rise in the pan.
  5. Stir once gently to mix everything together.
  6. Pour immediately into the tin and leave until completely cold and set.
  7. Break the set toffee into pieces with a rolling pin. Serve with melted chocolate for dipping.