Mary Berry Cinder Toffee Recipe

There’s something about the snap of cinder toffee that takes me straight back to bonfire nights. Cold fingers clutching paper cones, sparks drifting in the sky, and that unmistakable crackle as you bite into golden shards of what felt like edible magic. We called it honeycomb growing up, and it always felt like the grown-up version of a sweet — slightly bitter, sharp-sweet, and just a bit dangerous if you had a wobbly tooth.

Now, every time I make Mary Berry’s version of this, I remember the smell of damp leaves, fireworks, and my nan’s voice yelling “Mind your teeth!” from across the garden. It’s one of those treats that looks impressive but really only needs a bit of sugar, syrup, and nerve.

Ingredients List

• 1 ½ cups (439g) light corn syrup or golden syrup
  (Golden syrup gives it that old-school flavour — but corn syrup will do the trick if that’s all you’ve got.)
• 2 cups (400g) granulated sugar
  Essential — no substitutions here, or the whole thing goes sideways.
• 2 tsp baking soda (bicarbonate of soda)
  This is what gives the toffee its sponge-like structure. Don’t skip it. And don’t second-guess it once it’s in.
• 4 oz (113g) milk or dark chocolate (Optional)
  For dipping or drizzling. I usually do half plain, half coated — best of both worlds.

How to Make It

1. Line an 8-inch square tin with baking parchment. You’ll thank me later.
2. In a deep saucepan, combine the sugar and syrup. Stir them together at the start — just once.
3. Place the pan over medium heat and leave it alone. Don’t stir. Just let it bubble gently. I usually give it the occasional swirl by tilting the pan.
4. Wait until the temperature hits 295°F / 146°C. This is the hard crack stage. Don’t try and guess — use a candy thermometer if you’ve got one. It should look golden amber, not brown.
5. As soon as it hits temp, take it off the heat and whisk in the baking soda. It will foam up like a science experiment. Work quickly but don’t overmix — just enough to combine.
6. Pour the foamy mixture straight into your lined tin. Do not spread it — that’ll knock the air out.
7. Leave it to set completely at room temperature. Minimum 2 hours. More if your kitchen’s chilly.
8. Once it’s solid, smash it up! I wrap it in parchment and whack it with a rolling pin. Very satisfying.
9. If using chocolate, melt it in 30-second bursts in the microwave, stirring in between. Dip or drizzle the toffee pieces however you like.

Confession: I once stirred it after adding the baking soda, trying to “make it even”. It collapsed into a sad, dense lump. Lesson learned.

Common Mistakes (And How to Fix Them)

Why didn’t my toffee rise and bubble properly?
Likely old baking soda. Check the expiry date — fresh bicarb is crucial.

Why is it chewy instead of crunchy?
You didn’t reach the hard crack stage. Use a thermometer or do the water-drop test (a drop should crack, not bend).

Why is it bitter?
Overcooked. Once it starts darkening, things move fast. Take it off the heat at the right temp.

Why is mine grainy?
Possibly stirred after the sugar dissolved or crystalised. Resist the urge to fiddle once it starts boiling.

Why is it soggy the next day?
Moisture in the air. Store in an airtight container — no fridge, no steam.

Storage and Reheating Tips

• Room Temp (Best): Store in an airtight tin or jar. It’ll stay crisp for about 10 days if kept dry.
• Freezer: Not ideal. It’ll absorb moisture and lose its crunch.
• Reheating: Don’t. It’s not meant to be warmed — just eat it cold and crisp.

What to Serve It With

• Crushed over vanilla ice cream — that crunch-melt combo is divine.
• Espresso or black tea — the bitterness balances the sweetness beautifully.
• Gift bags or party favours — wrap in parchment and tie with string. Homemade never looked so posh.

FAQ Section

Can I make this without golden syrup?
Yes, light corn syrup works — but golden syrup has a richer, more caramel-like taste.

Can I use honey instead of syrup?
Technically yes, but it burns more easily and tastes quite different. Proceed with caution.

Can I double the recipe?
Yes, but use a larger tin and work very quickly when adding the baking soda. Bigger batch = faster set.

Can I make it gluten-free?
Absolutely. The ingredients are naturally gluten-free. Just check your baking soda brand to be safe.

Try More Recipes:

• Mary Berry Red Velvet Cupcakes
• Mary Berry Apple And Walnut Cake
• Mary Berry White Chocolate Mousse