Recipe: Cinder Toffee
Misc.Cinder Toffee
Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties
100g golden syrup
200g caster sugar
40g butter
0.5 tsp vinegar
1 tsp Bicarbonate of soda
2 tbsp water
Line a 15cm square tin with greaseproof or parchment paper.
Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.
Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.
Add the vinegar and bicarbonate of soda to the pan - take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.
After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp knife. Break along the lines when it has completely set. The toffee will keep in an airtight tin for up to two weeks.
adapted from a recipe by Christine Grimshaw (UKTV/FOOD)
Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties
100g golden syrup
200g caster sugar
40g butter
0.5 tsp vinegar
1 tsp Bicarbonate of soda
2 tbsp water
Line a 15cm square tin with greaseproof or parchment paper.
Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.
Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.
Add the vinegar and bicarbonate of soda to the pan - take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.
After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp knife. Break along the lines when it has completely set. The toffee will keep in an airtight tin for up to two weeks.
adapted from a recipe by Christine Grimshaw (UKTV/FOOD)
MsgID: 3145529
Shared by: Gladys/PR
In reply to: Recipe: TV and Radio Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: TV and Radio Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: TV and Radio Recipes (10) |
Betsy at Recipelink.com | |
2 | Recipe: Cinder Toffee |
Gladys/PR | |
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12 | Gladys! So nice to see you posting again!! |
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13 | Thank You: Thanks dearest AJ. I feel almost well from the heart, but my |
Gladys/PR |
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