- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: medium
- 50 g butter
- 4 tbsp white malt vinegar
- 300 ml water
- 450 g granulated sugar
- 3 tbsp golden syrup
- 1/2 tbsp bicarbonate of soda
1. Grease a 23cm x 13cm shallow baking tray.
2. Put the butter, vinegar and water into a large heavy-based pan and heat gently, stirring until the butter has melted.
3. Add the sugar and golden syrup and allow to fully dissolve.
4. Bring to the boil and continue boiling without stirring, until the mixture reaches the 'hard crack' stage; about 138C/280F on a sugar thermometer. Alternatively you can test the mixture by dropping a few drops into a cup of cold water; the toffee should solidify and form hard, brittle threads. Remove from the heat.
5. Add the bicarbonate of soda and watch it froth up.
6. Stir the mixture until the bubbles subside a little and pour into the tray. When set, but still warm, mark into squares.
7. Break into pieces when cold (you may need a hammer for this). Store in an air-tight tin if you can't eat it all at once.
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