Making your own cinder toffee requires a little care and attention but it's worth it. Break into shards and scatter over ice cream and other desserts
Ingredients
- a little sunflower oil
- 200g golden caster sugar
- 100g clear honey
- 1 tbsp bicarbonate of soda
Method
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Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
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Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly – don’t worry! Immediately pour into the tray, and leave to cool and set completely.
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Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.