Cinder Toffee Recipes

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CINDER TOFFEE



Cinder toffee image

Making your own cinder toffee requires a little care and attention but it's worth it. Break into shards and scatter over ice cream and other desserts

Provided by Sarah Cook

Categories     Treat

Time 30m

Yield Make a good trayful

Number Of Ingredients 4

a little sunflower oil
200g golden caster sugar
100g clear honey
1 tbsp bicarbonate of soda

Steps:

  • Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
  • Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly - don't worry! Immediately pour into the tray, and leave to cool and set completely.
  • Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.

CINDER TOFFEE



Cinder Toffee image

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.

Provided by mrsnorris

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 35m

Yield 15

Number Of Ingredients 6

butter
2 ½ cups white sugar
¾ cup golden syrup
6 tablespoons water
2 teaspoons vanilla extract
1 tablespoon baking soda

Steps:

  • Grease a rimmed 8x12-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.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 46 g, Cholesterol 0.7 mg, Fat 0.3 g, SaturatedFat 0.2 g, Sodium 247.2 mg, Sugar 37.8 g

CINDER TOFFEE



Cinder Toffee image

I go this from "How To Be A Domestic Goddess" by Nigella Lawson. This is really great toffee, I might even try making this with golden syrup next time.

Provided by Miss Erin C.

Categories     Candy

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

3/4 cup sugar
4 tablespoons light corn syrup
1 tablespoon baking soda
chocolate (for dipping)

Steps:

  • grease an 8" square pan generously with butter.
  • Mix the sugar and corn syrup in a heavy bottomed saucepan and heat over low heat, simmering for 3-4 minutes.
  • The mixture is done when it is a rusty caramel color.
  • Take off the heat and whisk in the baking soda quickly.
  • Pour into the pan and let it set, 1-2 hours.
  • Once it is set, you can try and cut it into pieces, or you can just break it into pieces of whatever size you choose.
  • Melt the chocolate and dip each piece (or the whole thing) into the chocolate.
  • Let set on a piece of oiled foil.

CINDER TOFFEE



Cinder Toffee image

its my favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties!

Provided by emmagenter

Time 25m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Line a 15cm square tin with greaseproof or parchment paper.
  • Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.
  • Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.
  • Add the vinegar and bicarbonate of soda to the pan - take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.
  • After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp knife. Break along the lines when it has completely set. The toffee will keep in an airtight tin for up to two weeks.

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