Cinder Toffee Recipes

CINDER TOFFEE

Steps:

• Grease a rimmed 8x12-inch baking pan and line bottom and sides with parchment paper, making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter.
• Combine sugar, golden syrup, water, and vanilla extract in a deep, heavy-bottomed saucepan. Bring to a boil, but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan.
• Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

HONEYCOMB TOFFEE RECIPE

Steps:

• Line a 9 inch square pan with parchment paper (sides and bottom). Set aside until needed.
• Keep a spatula and a whisk ready, as you will need them towards the end of the cook time.
• Place the sugar, golden syrup / corn syrup, water, and salt in a large saucepan (this mixture will expand a lot, so use a large pot with enough space).
• Gently stir to saturate the sugar with the water.
• Heat over medium high heat, while swirling the pot frequently to ensure the sugar is dissolved.
• Brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.
• When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.
• Heat the sugar mixture until it reaches 300°F. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).
• Get the prepared pan, whisk, and spatula ready when the sugar syrup is close to 300°F. You can use an oven mitt for whisking the sugar base in the following steps, if you like.
• When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda.
• Whisk the baking soda well into the sugar syrup. Make sure to reach all the corners of the pot. The sugar syrup will expand into a foamy honeycomb mixture.
• As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.
• Allow the mixture to harden for a few hours.
• Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.
• Use the tip of a sharp knife to break the honeycomb into pieces. These will be uneven pieces.
• While the sugar syrup is cooking, bloom the gelatin in the water in a small microwave-safe bowl. Let it bloom for 10 minutes.
• Microwave the gelatin for just a few seconds to dissolve the gelatin. Do NOT let it boil.
• Add the dissolved warm gelatin mixture into the sugar syrup, followed by the baking soda. Whisk vigorously, and then transfer the mix into the prepared pan (as per instructions above).
• Temper the chocolate using this guide.
• Dip the honeycomb toffee in tempered chocolate (you can dip them either fully or partially). Alternatively, you can brush the chocolate on the toffees with a clean, dry pastry brush.
• Place them on a parchment paper lined tray. Sprinkle salt on top before the chocolate sets.
• Allow the chocolate to set at room temperature (do not put them in the fridge).
• Uncoated honeycomb toffee - Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it's not humid). Place parchment paper or wax paper between layers of the honeycomb to prevent them from sticking to each other.
• Chocolate coated honeycomb toffee - These can be stored at room temp for much longer (even up to a month) in an air-tight container.
• Do NOT store these in the fridge or freezer.

CINDER TOFFEE

Steps:

• grease an 8" square pan generously with butter.
• Mix the sugar and corn syrup in a heavy bottomed saucepan and heat over low heat, simmering for 3-4 minutes.
• The mixture is done when it is a rusty caramel color.
• Take off the heat and whisk in the baking soda quickly.
• Pour into the pan and let it set, 1-2 hours.
• Once it is set, you can try and cut it into pieces, or you can just break it into pieces of whatever size you choose.
• Melt the chocolate and dip each piece (or the whole thing) into the chocolate.
• Let set on a piece of oiled foil.