Cinder Toffee

By Lindsey Sherrard.

Ingredients

100g Golden Syrup

200g Caster Sugar

40g Butter

½ tsp Vinegar

1tsp Bicarbonate Soda

2 tbsp Water

 Method

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 bring 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.

4.    Add the vinegar and bicarbonate soda to the pan and pour immediately into the lined tin and leave to 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.

6.    When completely set break along the lines.

The toffee will keep in an airtight tin for up to two weeks.