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Cinder Toffee
Preparation info
- Difficulty
Easy
Appears in
Published 1998
This is just a more poetic and old-fashioned name for honeycomb – ‘cinder’ presumably referring to the splintered texture made by the whoosh of air introduced by the bicarb.
Ingredients
200 g 4 tablespoons 1
Method
Grease the 21cm square tin (or 20cm if that’s what you’ve got) generously with butter.
Off the heat, mix the sugar and golden syrup in a heavy-bottomed saucepan, then put over a medium to low flame and simmer for 3–4 minutes (this is based on using a 20cm diameter saucepan). The mixture is ready to come off the heat when it’s a thick bubbling mass, the colour of rusty caramel – no darke
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