Sunday, 6 November 2011

In which I make cinder toffee...

....or honeycomb, as I would call it.  But cinder toffee is what hubby calls it, and as he was the one suggesting I make it, cinder toffee is what it shall be.  It is ridiculously easy and fun, and I'm probably teaching you all to suck eggs, but here we go.


  • 4 tablespoons golden syrup
  • Small pot of cold water (for testing)
  • 200g caster sugar
  • 3 teaspoons bicarbonate of soda

Grease a 20cm square cake tin or slice tray.

In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on low heat for 5-10 minutes. Cooking time will vary but test it by dropping a little syrup into water - it should become brittle when ready. Watch it doesn't burn.

Remove pot from heat and add the bicarb. Quickly mix it in because the mixture will foam up instantly. Pour immediately into the cake tin. Leave to set then break into bite size chunks.



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