Description
Cinder, or honeycomb, toffee, is a traditional British treat loved by children and grownups alike that can easily be made at home. Store cinder toffee at room temperature in an airtight container.
Ingredients
- butter
- 2 ½ cups white sugar
- ¾ cup golden syrup
- 6 tablespoons water
- 2 teaspoons vanilla extract
- 1 tablespoon baking soda
Instructions
- Grease a rimmed 8×12-inch baking pan and line bottom and sides with parchment paper
- making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter.
- Combine sugar
- golden syrup
- water
- and vanilla extract in a deep
- heavy-bottomed saucepan. Bring to a boil
- but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard
- brittle threads
- about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan.
- Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set
- about 15 minutes. Break into bite-size chunks to serve.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 15