• 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.