Popular - World Cuisine
Cinder, or honeycomb, toffee, is a traditional British treat loved by children and grownups alike that can easily be made at home. Store cinder toffee at room temperature in an airtight container.
Prep 5 mins Cook: 15 mins Additional: 15 mins Total: 35 mins Servings: 15 Yield: 15 servings
Cinder Toffee
butter
2 ½ cups white sugar
¾ cup golden syrup
6 tablespoons water
2 teaspoons vanilla extract
1 tablespoon baking soda
World Cuisine Step 1 Grease a rimmed 8x12-inch baking pan and line bottom and sides with parchment paper making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter. Step 2 Combine sugar golden syrup water and vanilla extract in a deep heavy-bottomed saucepan. Bring to a boil but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard brittle threads about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan. Step 3 Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set about 15 minutes. Break into bite-size chunks to serve.
Servings Per Recipe:15 Calories: 179.5 % Daily Value * Carbohydrates: 46g 15% Sugars: 37.8g Fat: 0.3g Saturated Fat: 0.2g 1% Cholesterol: 0.7mg Vitamin A Iu: 8.3IU Calcium: 2.8mg Magnesium: 0.3mg Potassium: 1.8mg Sodium: 247.2mg 10% Calories From Fat: 2.4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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