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Home > Recipes > CINDER TOFFEE

CINDER TOFFEE

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Ingredients

  • 230g golden syrup
  • 220g caster sugar
  • 1 1/2 tsp bicarbonate of soda
  • Sugar thermometer is needed and Fairway Assured baking paper/parchment/greaseproof paper
  • (200g dark chocolate for the Halloween/bonfire one to dip into) melt the chocolate over a low heat

Method

  • 1. Put the syrup and sugar into a saucepan over low to medium heat
  • 2. Give the mixture a couple of quick stirs until it reaches 150°C,
  • 3. When the mixture reaches temperature remove from the heat and allow the bubbles to die down. Then quickly add in the bicarbonate of soda, stirring constantly until it foams up
  • 4. When it reaches its peak pour into a lined 8x8inch baking tin, and leave to set for about 90 minutes to two hours.
  • 5. Remove the set block from the tin and paper, break, smash, or cut it into pieces,
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Fax: 01422 319 130
info@fairwayfoodservice.com