Feeling thrifty this year? Why not try your hand at making your loved ones some homemade goods this Christmas? They’re sure to appreciate the effort it takes to make this deliciously sweet cinder toffee, and the nice thing is, it’s secretly very simple to make!
Cinder toffee
By Lakeland (www.lakeland.co.uk)
Serves 24 | Prep 5 mins plus chilling | Cook 10 mins | Calories 55 (per serving)
GF EF MF
Ingredients
- 100g (3½oz) golden syrup
- 200g (7oz) caster sugar
- 40g (1½oz) butter
- 2 tbsp water
- ½ tsp vinegar
- 1 tsp bicarbonate of soda
Method
- Line a 15cm (6in) tin with baking parchment. Put the sugar, syrup, butter and water into a large heavy-based pan and set over a medium heat. Stir until the sugar has dissolved, then turn up the heat and bring to the boil. Cook, without stirring, until the mixture reaches 138°C, then remove the pan from the heat.
- Carefully add the vinegar and bicarbonate of soda to the pan – the mixture will bubble up and rise. Immediately pour into the lined tin; leave for 15-20 minutes to set then, using a sharp knife, score into squares.
- When completely set, break along the scored lines and store in an airtight tin for up to two weeks.
Tip
If you don’t have a confectionery or sugar thermometer, you can test the mixture by dropping a small amount into cold water. If it’s ready, it will become a hard toffee ball.