- 500g caster sugar
- 225g golden syrup
- 2 tsp vanilla
- 90ml water
- 1 tbsp bicarbonate of soda
Prep:5min › Cook:15min › Extra time:40min › Ready in:1hr
- Grease a 20x30cm tin, then line the bottom and sides with baking parchment, making sure the parchment sides are at least 5cm above the sides of the tin. Grease the parchment with a little more butter or oil.
- Add sugar, golden syrup, vanilla and water to a deep, heavy bottomed saucepan. Bring the mixture to the boil, but do not stir. Boil until it reaches the hard crack stage (the temperature on a sugar thermometer reads 149 - 154 degrees C), about 10 minutes. During boiling, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.
- Remove from heat and working quickly, add the bicarb, whisking to incorporate. The mixture will bubble when adding the bicarb, so mind the hot toffee. Immediately pour into the prepared tin. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.
This recipe is downright dangerous!!!! Have just finished clearing up having attempted it with my daughter. One tablespoon of bicarbonate of soda is far too much. Please change to correct amount before somebody gets hurt making this!!!! - 05 Aug 2012
i recently used one of your recipes with my step-daughter, and the photo says it all, mrs Norris please amend your recipe for cinder toffee to 2 teaspoons bicarbonate of soda...not 2 tablespoons... lol but the photos have given everyone a good laugh :- ) - 09 Nov 2009
extremely easy and fast to make. I covered them in chocolate too. it prevented them from being sticky. Fab recipe! - 09 Oct 2011