Cinder Toffee

Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties
Cinder Toffee
  • Rating:
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus setting
  • Effort: easy


  • 100 g golden syrup
  • 200 g caster sugar
  • 40 g butter
  • 0.5 tsp vinegar
  • 1 tsp bicarbonate of soda
  • 2 tbsp water


1. Line a 15cm square tin with greaseproof or parchment paper.

2. 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.

3. 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.

4. 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.

5. 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.

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