Traditional English Cinder Toffee
Cinder Toffee (known by various other names, Sponge Toffee, Honeycomb Toffee, Hokey Pokey) is made with a combination of vinegar and bicarbonate of soda. The reaction between these two ingredients creates a hard, crunchy froth of toffee, light, golden and delicious.
It is best made with Lyles Golden Syrup. If Lyles is not available in your area, it can be obtained from Amazon. Some recipes use corn syrup, which is acceptable, but for the traditional English toffee Golden Syrup gives the best results.
Safety: Vinegar and bicarbonate of soda react by frothing up the sides of the pan, so make sure you use a large pan to allow for this. It also gets very hot. Be aware of safety issues with small children around.
- 50 g/2 oz butter
- 300 ml/½ pint water
- 4 teaspoons malt vinegar
- 3 tablespoons golden syrup
- 450 g/1 lb granulated sugar
- 1 teaspoon bicarbonate of soda (baking soda)
- Grease an 11” x 7” baking tin.
- Heat the butter, water and vinegar in a large saucepan until the butter has dissolved.
- Stir in the sugar and Golden Syrup until they too have dissolved.
- Bring to the boil, but without stirring until the mixture reaches the Hard Crack stage. (With Thermometer: temperature will be 300°F, 150°C. Without Thermometer: To test, remove the pan from the heat and drop a teaspoon of mixture into a cup of cold water. When you remove from the water and feel between finger and thumb it is brittle.)
- With the toffee mixture removed from the heat, carefully stir in the bicarbonate of soda. Be careful! The mixture will froth up.
- Stir until the bubbles have subsided a little.
- Pour into the greased tin.
- Allow to completely cool then break the toffee into pieces.