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
Prep Time
15 mins
Dificult
Medium
Servings
35 mins
Ingredients
Instructions
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.
Recipe Tip
You can use light corn syrup instead of golden syrup for similar results.
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