This delicious cinder toffee recipe from Nigella is a quick and simple treat perfect for satisfying a sweet tooth. With just a few common ingredients, you can whip up crunchy, golden honeycomb pieces that melt in your mouth. Dip in chocolate for an extra indulgent touch or enjoy it alone!
Ingredients Needed:
- 350g (12oz) granulated sugar
- 175g (6oz) golden syrup
- 2 tsp bicarbonate of soda
- 200g (7oz) milk chocolate chips or pieces (optional)
How To Make Cinder Toffee Recipe?
- Prepare the tin: Line a 20x30cm / 8x12in baking tin with baking paper.
- Melt sugar and syrup: Place the sugar and golden syrup in a large, deep saucepan. Cook over medium heat, swirling the pan occasionally to help dissolve the sugar. Avoid stirring with a spoon, as this can cause crystallization. (Caution: boiling sugar is very hot; handle carefully and use a deep pan to prevent bubbling over.)
- Heat to 146°C / 295°F: Keep the heat steady and monitor with a sugar thermometer. When it reaches 146°C / 295°F, remove the pan from the heat.
- Add bicarbonate of soda: With heatproof gloves on, quickly add the bicarbonate of soda and whisk thoroughly to mix it into the sugar. The mixture will bubble and expand rapidly.
- Pour and set: Quickly scrape the mixture into the prepared baking tin using a heatproof spatula or wooden spoon. Please leave it to harden undisturbed for about 2 hours.
- Break into pieces: Once fully set, remove the toffee from the tin, peel off the baking paper, and use a rolling pin or heavy object to break it into large pieces.
- Optional chocolate dip: If desired, melt the chocolate chips in a microwave-safe bowl (1 minute, then stir, and microwave for another 30 seconds if needed). Dip one side of each toffee piece into the melted chocolate, then place them on baking paper to set.
- Store: Keep the cinder toffee in an airtight container to maintain its crisp texture.
Recipe Tips:
- Use a Deep Pan: The mixture bubbles up a lot when you add bicarbonate of soda, so a deep pan helps prevent overflow and keeps you safe.
- Avoid Stirring the Sugar: Resist the urge to stir the sugar and golden syrup, as stirring can make the sugar crystallize. Tilt the pan gently instead.
- Monitor the Temperature Closely: For the perfect crunch, heat the mixture to exactly 146°C / 295°F. A sugar thermometer is essential here.
- Whisk in the Bicarbonate Quickly: Once you add the bicarbonate of soda, whisk fast to evenly spread it. This step makes the toffee expand and creates an airy texture.
- Let It Set Fully Before Breaking: Allow at least 2 hours for the toffee to harden completely before breaking it, or it may stick to the pan or shatter unevenly.
How To Store Leftovers?
- Allow the leftover cinder toffee to cool to room temperature. Once cooled, store in an airtight container to keep it crisp and fresh. Avoid refrigerating, as it can cause the toffee to soften and lose its texture.
Nutrition Facts:
- Calories: 377 kcal
- Total Fat: 7.6g
- Saturated Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 50mg
- Total Carbohydrate: 75.8g
- Dietary Fiber: 0g
- Sugars: 74.1g
- Protein: 1.9g
Try More Nigella Lawson Recipes:
Nigella Cinder Toffee Recipe
Description
This delicious cinder toffee recipe from Nigella is a quick and simple treat perfect for satisfying a sweet tooth. With just a few common ingredients, you can whip up crunchy, golden honeycomb pieces that melt in your mouth. Dip in chocolate for an extra indulgent touch or enjoy it alone!
Ingredients
Instructions
- Prepare the tin: Line a 20x30cm / 8x12in baking tin with baking paper.
- Melt sugar and syrup: Place the sugar and golden syrup in a large, deep saucepan. Cook over medium heat, swirling the pan occasionally to help dissolve the sugar. Avoid stirring with a spoon, as this can cause crystallization. (Caution: boiling sugar is very hot; handle carefully and use a deep pan to prevent bubbling over.)
- Heat to 146°C / 295°F: Keep the heat steady and monitor with a sugar thermometer. When it reaches 146°C / 295°F, remove the pan from the heat.
- Add bicarbonate of soda: With heatproof gloves on, quickly add the bicarbonate of soda and whisk thoroughly to mix it into the sugar. The mixture will bubble and expand rapidly.
- Pour and set: Quickly scrape the mixture into the prepared baking tin using a heatproof spatula or wooden spoon. Please leave it to harden undisturbed for about 2 hours.
- Break into pieces: Once fully set, remove the toffee from the tin, peel off the baking paper, and use a rolling pin or heavy object to break it into large pieces.
- Optional chocolate dip: If desired, melt the chocolate chips in a microwave-safe bowl (1 minute, then stir, and microwave for another 30 seconds if needed). Dip one side of each toffee piece into the melted chocolate, then place them on baking paper to set.
- Store: Keep the cinder toffee in an airtight container to maintain its crisp texture.
Notes
- Use a Deep Pan: The mixture bubbles up a lot when you add bicarbonate of soda, so a deep pan helps prevent overflow and keeps you safe.
- Avoid Stirring the Sugar: Resist the urge to stir the sugar and golden syrup, as stirring can make the sugar crystallize. Tilt the pan gently instead.
- Monitor the Temperature Closely: For the perfect crunch, heat the mixture to exactly 146°C / 295°F. A sugar thermometer is essential here.
- Whisk in the Bicarbonate Quickly: Once you add the bicarbonate of soda, whisk fast to evenly spread it. This step makes the toffee expand and creates an airy texture.
- Let It Set Fully Before Breaking: Allow at least 2 hours for the toffee to harden completely before breaking it, or it may stick to the pan or shatter unevenly.