Or Puff candy? Not totally sure what to call this honeycomb delight!! Cinder toffee always reminds me of the couple of years I lived in York when I was a newly wed!! There was an amazing sweet shop right by the entrance to York minster, that sold huge bags of cinder toffee and chocolate covered puff candy!! They became a regular treat for us at weekends xx
I’ve had to play around a bit to come up with a working recipe that tastes as good as the shop bought versions that I’m used too!! And I’m pretty happy with my final recipe, it’s very close in taste and texture to my memories!!
- 500g caster sugar
- 225g golden syrup
- 2 tsp vanilla extract
- 90ml water
- 1 tbsp bicarbonate of soda
1) 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.
2) 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 (153ºC), 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.
3) Remove from heat and working quickly, add the bicarbonate of soda, whisking to incorporate. The mixture will bubble when adding the bicarbonate of soda, 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.
Do any of you have a recipe to share with me?
Or know of any other ingredients that may be worth experimenting with to perfect my recipe?
I’d love to hear from you if you do xx