Delicious Cinder Toffee: Festive Fun with Customizable Twists

Cinder Toffee is a nostalgic and versatile treat perfect for festive gatherings.

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Prep Time 10

Cook Time 15

Cooling Time 30

Total Time 55

Servings: 10 pieces

Course: DESSERTS

Cuisine: British

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Toffee Base

200 grams Caster Sugar superfine sugar can be used as a substitute
150 grams Treacle alternatives like golden syrup or molasses work well
50 grams Malt Extract honey can be used for a floral touch
50 grams Unsalted Butter margarine can be used as a substitute
100 milliliters Cold Water regular tap water is perfect

For Stabilization

1 teaspoon Cream of Tartar or Glucose omit cream of tartar if using glucose
1 teaspoon Bicarbonate of Soda no substitutes recommended

Optional Add-ins

a few drops Black Food Gel Colouring optional for a classic look

Equipment

saucepan
tin or parchment paper
spoon

Method

Making the Cinder Toffee

Grease a suitable tin or line it with parchment paper.
In a saucepan, mix the caster sugar, treacle, butter, cold water, and cream of tartar. Heat gently over medium-low heat.
Stir continuously over medium heat until it reaches the hard crack stage, between 149-154°C (300-310°F). The mixture should turn a rich amber color.
Remove from heat and quickly stir in the bicarbonate of soda.
Pour the mixture into your prepared tin, spreading it evenly. Allow it to cool and harden for at least 30 minutes.
Break the toffee into pieces; optionally dip in melted chocolate or sprinkle with colored sugar.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 35gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 5mgPotassium: 50mgSugar: 30gIron: 0.5mg

Notes

Store in an airtight container for up to 2 weeks. For longer storage, wrap pieces in cling film and freeze for up to 3 months.

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