Three Things; Monday Lunch – Cinder Toffee

Cinder Toffee

Today we tried a recipe from Nigella Lawson’s How to be a Domestic Goddess book. It is sort of seasonal treat that it is probably best not to work out the nutritional value for.

Syrup and sugar

Only three ingredients and totally easy and fun to make, cinder toffee is what is in the middle of a well known crunch based chocolate bar.

You will need:

200g caster sugar
4 tablespoons of golden syrup
1 tablespoon of bicarbonate of soda

A well greased tin (Nigella recommends a 21 cm square tin, but we used a standard round sandwich tin)

Woosh of bicarb

Mix the sugar and syrup together in a heavy bottomed saucepan off the heat until they are combined in to a light golden crunchy blob.

Heat on a low heat and stir until it is a thick bubbling ooze which will take about 3-4 minutes.

Add the bicarbonate of soda and stir briskly. The mixture will froth and foam wonderfully and you can tip the erupting volcano into your well buttered tin. And allow to cool.

Do not be tempted to test or dip your finger on as this is essentially boiling sugar and incredibly hot.

Crunchy shards of cinder toffee

Once it has totally cooled you can tip it out of the tin and smash it into delicious shards.

Eat as it is or sprinkled on ice cream. Or you can use the store cupboard ganache from last week when it is still warm as a fondue with fresh strawberries.