You will need:
100g Caster Sugar
3 table spoons golden syrup
a little corn / vegetable oil to dip the syrup soon into
1tsp bicarbonate of soda
A sugar / confectioner’s thermometer
- Line a baking tray with foil.
- Use a large pan to allow space for the toffee to foam once the bicarb is added. In it place the sugar, water and golden syrup. (Dip your spoon in oil before spooning the syrup to stop it sticking)
- Place the pan over a low heat and stir until all the sugar is dissolved.
- Stop stirring and bring the mixture to the boil.
- Boil the mixture until it reaches between 150c and 155c then remove from the heat.
- Immediately add the teaspoon of bicarbonate of soda and whisk to mix thoroughly.
- Pour onto the prepared baking tray and leave to set. Please be careful as this is very hot
- Once the cinder toffee has cooled carefully break into pieces.
There may be a fair amount of toffee mix stuck to your whisk and pan. You could of course decide that it’s a crime to waste and eat it straight of the whisk *looks innocent* but if you ant an easy way to remove the set toffee just fill the pan with water, place the whisk in it and bring to the boil. The set toffee will dissolve in the water which you can then just pour away.