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Thursday, 8 November 2012

Cinder Toffee

200g caster sugar
4 tbsp golden syrup
1 tbsp bicarbonate of soda

Line a 20cm square tin with baking parchment.

Place the sugar & syrup in a large pan and mix together.  Place on a medium heat and slowly bring up to the boil, simmer the caramel until it darkens slightly.  Never stir the caramel once its on the heat.

When the caramel is the desired colour, remove it from the heat and quickly stir in the bicarb.  The mixture with froth up a lot.

Pour the mixture into the prepared tin and allow to cool at room temperature for 30 minutes before cutting into squares.

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