Post by Aly on Aug 11, 2017 11:38:06 GMT
Just made cinder toffee.
100grms caster sugar
3 tablespoons golden syrup
1 teaspoon bicarbonate of soda
Line a roating tin with foil and butter the foil.
In a heavy bottomed pan heat the sugar and golden syrup to 150 c ( boil about 10 mins). Stir often to stop the sugar burning.
Take off heat and add bicarbonate whilst stirring. The mixture will bubble up and turn the colour of a crunchie. Pour into prepared tin and leave to cool.
Once cold break into pieces. If you want you can then cover the pieces in chocolate!
This was adapted from the sweets made simple book by miss Hope and Mr Greenwood. They say to add liquid glucose which I do not have so left out! I guess that would make it smoother tasting!
100grms caster sugar
3 tablespoons golden syrup
1 teaspoon bicarbonate of soda
Line a roating tin with foil and butter the foil.
In a heavy bottomed pan heat the sugar and golden syrup to 150 c ( boil about 10 mins). Stir often to stop the sugar burning.
Take off heat and add bicarbonate whilst stirring. The mixture will bubble up and turn the colour of a crunchie. Pour into prepared tin and leave to cool.
Once cold break into pieces. If you want you can then cover the pieces in chocolate!
This was adapted from the sweets made simple book by miss Hope and Mr Greenwood. They say to add liquid glucose which I do not have so left out! I guess that would make it smoother tasting!
