A delicious, traditional, sweet treat to make at home, but remember to keep the children well away from the hot pans as sugar reaches very high temperatures.
300 g Caster Sugar
150 g Golden Syrup
¼ teasp. Cream of Tartar
1 ½ teasp. Bicarbonate of Soda
5 tbsp Cold Water
Firstly prepare by lining a small square tin.
Place a heavy-based pan over a low heat with the sugar, syrup, Cream of Tartar and the cold water and stir until all the sugar has dissolved. Once the sugar has dissolved turn up the heat to medium and bring the mixture to the boil, if you are using a sugar thermometer watch until it reaches 154°C, if not then when it has turned a deep golden colour drop a tiny bit into a glass of water, if it goes into a firm ball, it is ready.
Have a bowl of cold water ready, in the sink is the safest, but only so that the base of the pan sits in the water. Place the pan into the shallow water and immediately add the Bicarbonate of Soda, the mixture will foam up alarmingly. Whisk well and pour into the prepared tin to cool. Score the cinder toffee while it is still warm and this will make it easier to break up, or just break it up with a toffee hammer. Store in an airtight container.
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