Geordie cinder toffee
- Preparation and cooking time
- 20 minutes for the toffee to set
- A little work
- 100g Golden syrup
- 200g Caster sugar
- 30g Butter
- ½tsp Vinegar
- 1tsp Bicarbonate of soda
- 2tbsp Water
- STEP 1
Line a 15cm square tin with greaseproof paper.
- STEP 2
Put the syrup, sugar, butter and water into a heavy-bottomed pan. Stir over a medium heat until the sugar has dissolved.
- STEP 3
Turn up the heat and bring to the boil. Cook without stirring until a spoonful of the toffee mixture dropped into a jug of cold water sets into a ball. If you have a sugar thermometer, it should read 138 degrees centigrade.
- STEP 4
Remove from the heat, and add the vinegar and bicarbonate of soda to the pan. Take care, as the mixture will bubble up.
- STEP 5
Immediately pour the mixture into the lined tin and set aside.
- STEP 6
After 15-20 minutes, when the mixture has begun to set, score the toffee into squares with a sharp knife and leave to set completely.
- STEP 7
When set, the toffee will break into squares along the lines.