Golden Delight: A Step-by-Step Guide to Making Homemade Cinder Toffee

Ingredients

1 cup granulated sugar
1/4 cup golden syrup
2 teaspoons white vinegar
1 tablespoon unsalted butter
1/4 teaspoon salt
1 and 1/2 tablespoons baking soda
2 cups dark chocolate (optional, for coating)

Steps and instructions

Prepare a baking tray by lining it with greaseproof paper and set it aside.
In a large heavy-bottomed pan, combine the sugar, golden syrup, vinegar, butter, and salt. Stir over medium heat until the sugar has completely dissolved.
Once the sugar mixture is smooth, increase the heat and boil the mixture without stirring. Continue boiling until the mixture reaches a temperature of 300 degrees F (150 degrees C) on a candy thermometer. This is known as the 'hard crack' stage.
Remove the pan from the heat and quickly stir in the baking soda. The mixture will bubble up rapidly.
Pour the mixture into the prepared baking tray immediately, spreading it out evenly with a spatula.
Allow the toffee to cool completely. This will take about 1-2 hours.
If desired, melt the dark chocolate and pour over the cooled toffee. Allow the chocolate to set before breaking the toffee into pieces.

Tools for making

Baking tray - Used to line and hold the toffee mixture while it cools.
Greaseproof paper - Lined on the baking tray to prevent the toffee from sticking.
Large heavy-bottomed pan - Used to cook the toffee mixture.
Spatula - Used to spread and level the toffee mixture in the baking tray.
Candy thermometer - Used to measure the temperature of the toffee mixture during boiling.
Heat-resistant gloves or oven mitts - Essential for handling the hot pan and baking tray.

Recipe variations

Add chopped nuts (such as almonds or peanuts) to the toffee mixture before pouring it into the baking tray.
Replace the dark chocolate coating with milk chocolate or white chocolate.
Sprinkle sea salt or crushed pretzels on top of the chocolate coating for a sweet and salty twist.
Infuse the sugar mixture with flavors like vanilla extract, almond extract, or coffee extract.
Add a pinch of cinnamon or a sprinkle of cocoa powder to the toffee mixture for extra flavor.
For a festive twist, add colorful sprinkles or edible glitter on top of the chocolate coating.
Create a toffee bark by spreading the toffee mixture thinly on a baking tray and topping it with various toppings like dried fruits, coconut flakes, or crushed cookies.

Recipe overview

Cinder toffee, also known as honeycomb toffee or sponge toffee, is a classic British treat that's light, crunchy, and full of sweet, caramel flavor. This delightful candy is deceptively simple to make using basic pantry ingredients like sugar, golden syrup, and baking soda. While the process requires some careful attention, particularly when boiling the sugar mixture, the result is a divine treat that's sure to impress. In this recipe, we'll walk you through the process step by step. We've also included an optional finishing touch of a dark chocolate coating, adding an extra layer of richness that perfectly complements the toffee's sweetness. Whether you're making it for a special occasion or just to satisfy a sweet tooth, cinder toffee is sure to become a new favorite.

Common questions

Can I substitute golden syrup with another sweetener?
Yes, you can substitute golden syrup with honey or corn syrup in equal amounts.
Can I use white chocolate for coating instead of dark chocolate?
Yes, you can use white chocolate instead of dark chocolate if you prefer a sweeter taste.
What should I do if I don't have a candy thermometer?
If you don't have a candy thermometer, you can use the cold water test. Drop a small amount of the toffee mixture into a glass of cold water. If it hardens into brittle threads, it has reached the 'hard crack' stage and is ready.
How should I store the cinder toffee?
Store the cinder toffee in an airtight container at room temperature. It will stay fresh for about 1-2 weeks.
Can I add nuts or other ingredients to the toffee?
Yes, you can add chopped nuts or other ingredients to the toffee before pouring it into the baking tray. Simply sprinkle them on top and press them lightly into the toffee.

Serving dishes and utensils

Mixing bowl - A large bowl for combining the ingredients
Spatula - To spread the toffee mixture in the baking tray
Candy thermometer - To accurately measure the temperature of the toffee mixture
Baking tray - To pour and shape the toffee
Greaseproof paper - To line the baking tray and prevent sticking
Saucepan - A large, heavy-bottomed pan for cooking the toffee mixture
Whisk - To stir and combine the ingredients
Knife or mallet - For breaking the toffee into bite-sized pieces, if desired
Microwave or double boiler - For melting the chocolate, if coating the toffee

Origin stories

Cinder toffee, also known as honeycomb toffee, has an uncertain origin, but it is commonly found in various forms across the world. A delightful fact about this treat is its prominent role in the creation of the popular British candy bar, the Crunchie. Introduced by J. S. Fry & Sons in 1929, the Crunchie bar features a golden honeycomb toffee center coated in chocolate. The process of making the honeycomb involves an exciting chemical reaction that produces its distinct bubbly structure when baking soda reacts with the hot sugar. This science behind the sweetness adds a touch of culinary intrigue to a simple confectionery delight.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.