Mary Berry’s Cinder Toffee is made with granulated sugar, golden syrup, bicarbonate of soda, and optional milk chocolate chips. This delicious cinder toffee recipe creates a tasty treat that takes about 2 hours and 15 minutes to prepare and can serve up to 40 people.
Mary Berry Cinder Toffee Ingredients
- 350g/12oz granulated sugar
- 175g/6oz golden syrup
- 2 tsp bicarbonate of soda
- 200g/7oz milk chocolate chips or pieces (optional)
How To Make Mary Berry Cinder Toffee
- Prepare the tin: Line a 20x30cm/8x12in baking tin with baking paper.
- Heat the sugar and syrup: Place the sugar and golden syrup in a large, deep saucepan. Cook over medium heat, swirling the pan to dissolve the sugar. Note: Boiling sugar is extremely hot; handle carefully and use a deep pan to prevent bubbling over.
- Monitor the temperature: Keep the heat steady, avoiding high temperatures to prevent burning. Do not stir with a spoon to avoid crystallization. Tilt the pan to melt the sugar evenly. Attach a sugar thermometer to the pan, and when the temperature reaches 146°C (295°F), remove from heat.
- Add bicarbonate of soda: Wear oven gloves or heatproof gloves. Add the bicarbonate of soda and whisk vigorously to combine. The mixture will expand. Quickly and carefully scrape it into the prepared tin with a heatproof spatula or wooden spoon.
- Cool the toffee: Allow the toffee to harden for 2 hours.
- Break into pieces: Remove the toffee from the tin and peel off the baking paper. Break the toffee into large pieces using a rolling pin or heavy object.
- Optional chocolate coating: Melt the chocolate chips in a glass bowl in the microwave: heat for 1 minute, stir, then heat for another 30 seconds until melted. Dip the toffee pieces into the chocolate on one side and transfer to baking paper to set.
Recipe Tips
- Use a deep pan: Boiling sugar can bubble up aggressively, so a deep pan helps prevent spills and burning.
- Keep the heat steady: Too high a heat can burn the sugar; maintain a medium heat and swirl the pan to melt the sugar evenly.
- Use oven gloves: Sugar syrup is extremely hot. Wear oven gloves or heatproof gloves when handling the pan and mixing in the bicarbonate of soda.
- Act quickly: Once you add the bicarbonate of soda, the mixture expands rapidly. Scrape it into the tin as quickly as possible to avoid it setting in the pan.
- Allow enough cooling time: Let the toffee cool completely for at least 2 hours to harden properly before breaking it into pieces.
What To Serve With Cinder Toffee?
This crispy cinder toffee pairs well with a cup of hot tea or coffee. It can also be enjoyed alongside vanilla ice cream or fresh fruit for a tasty treat.
How To Store Leftovers Cinder Toffee?
- Refrigerate: Let the leftover cinder toffee cool to room temperature. Store it in an airtight container at room temperature for up to 2 weeks.
- Freeze: Cinder toffee is not recommended for freezing as it can become too brittle. Store it in an airtight container at room temperature to keep it fresh.
Mary Berry Cinder Toffee Nutrition Facts
Serving Size: 1 piece (assuming 40 pieces total)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 10mg
- Potassium: 100mg
- Total Carbohydrate: 28g
- Dietary Fiber: 0g
- Sugars: 27g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Olive Oil Cake
- Mary Berry Pear Tarte Tatin
- Mary Berry Cherry Pie
- Mary Berry Blackcurrant Jam Recipe
Mary Berry Cinder Toffee Recipe
Description
Mary Berry’s Cinder Toffee is made with granulated sugar, golden syrup, bicarbonate of soda, and optional milk chocolate chips. This delicious cinder toffee recipe creates a tasty treat that takes about 2 hours and 15 minutes to prepare and can serve up to 40 people.
Ingredients
Instructions
- Prepare the tin: Line a 20x30cm/8x12in baking tin with baking paper.
- Heat the sugar and syrup: Place the sugar and golden syrup in a large, deep saucepan. Cook over medium heat, swirling the pan to dissolve the sugar. Note: Boiling sugar is extremely hot; handle carefully and use a deep pan to prevent bubbling over.
- Monitor the temperature: Keep the heat steady, avoiding high temperatures to prevent burning. Do not stir with a spoon to avoid crystallization. Tilt the pan to melt the sugar evenly. Attach a sugar thermometer to the pan, and when the temperature reaches 146°C (295°F), remove from heat.
- Add bicarbonate of soda: Wear oven gloves or heatproof gloves. Add the bicarbonate of soda and whisk vigorously to combine. The mixture will expand. Quickly and carefully scrape it into the prepared tin with a heatproof spatula or wooden spoon.
- Cool the toffee: Allow the toffee to harden for 2 hours.
- Break into pieces: Remove the toffee from the tin and peel off the baking paper. Break the toffee into large pieces using a rolling pin or heavy object.
- Optional chocolate coating: Melt the chocolate chips in a glass bowl in the microwave: heat for 1 minute, stir, then heat for another 30 seconds until melted. Dip the toffee pieces into the chocolate on one side and transfer to baking paper to set.
Notes
- Use a deep pan: Boiling sugar can bubble up aggressively, so a deep pan helps prevent spills and burning.
- Keep the heat steady: Too high a heat can burn the sugar; maintain a medium heat and swirl the pan to melt the sugar evenly.
- Use oven gloves: Sugar syrup is extremely hot. Wear oven gloves or heatproof gloves when handling the pan and mixing in the bicarbonate of soda.
- Act quickly: Once you add the bicarbonate of soda, the mixture expands rapidly. Scrape it into the tin as quickly as possible to avoid it setting in the pan.
- Allow enough cooling time: Let the toffee cool completely for at least 2 hours to harden properly before breaking it into pieces.
Mary Berry Cinder Toffee Recipe