Cinder Toffee


A 20cm
square cake tin, lined with parchment
200g (1 cup)
150g (1 1/4 cup)



Line the tin with baking parchment and grease it well with butter.


Add the sugar and syrup to a heavy based pan and melt together slowly until the sugar is dissolved.


Turn the heat up and boil the syrup mixture until it turns a dark golden brown.


Working quickly and carefully, add the bicarbonate of soda and whisk in until totally incorporated. The mixture will bubble and foam up quickly, and be extremely hot. Carefully pour into the prepared tin and leave to harden for 30 minutes.


Once cool, roughly break or bash into random pieces.


Break the chocolate into a bowl and melt over a low heat or in 30 second blasts in the microwave. Drizzle the chocolate over the toffee and leave to harden.


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