Cinder Toffee

Preparation

1. Weigh out the sugar and measure out the syrup
2. Mix them together in the pan and turn on the heat
3. Add greaseproof paper to baking tray and grease with butter
4. Check the temperature of mixture regularly. It's exceptionally important it gets hot enough
5. Turn off the heat when the mix reaches 150C. It's dangerously hot so be careful
6. Add the bicarb of soda and whisk
7. Quickly pour the mixture onto the baking tray, whilst not fettling it (it will sink if you're not careful)
8. Leave to cool for 20mins then smash it up and store in an airtight box as it's hygroscopic and will go soft if left exposed

Notes

• Original recipe credit: Simon Winn-Smith

Ingredients

• 100 g caster sugar
• 4 tbsp golden syrup
• 1 tsp bicarbonate of soda

Equipment

• Heavy sauce-pan
• Baking tray
• Whisk
• Meat thermometer
• can be substituted for butter">Greaseproof paper & butter

Nutritional Facts

• Serving size: 40.3g
• (5% / 7%)   Calories: 137kcal
• (0%)Total fat: 0g
• (0%)   Saturated fat: 0g
• (%)   Unsaturated fat: 0g
•     Mono: 0g
•     Poly: 0g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (12%)Total carbohydrates: 36g
•   Starch: 0g
• (83%)   Sugars: 25g
•     Sucrose: 25g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (%)   Fibre: 0g
• (%)Protein: 0g
• Salts
• (9%)   Sodium: 180mg
• (0%)   Potassium: 10mg