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Print recipe Cinder toffee from Carmenere |
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Ingredients5 tbsp sugar (I have used caster and brown but granulated is best I think)2 tbsp golden syrup 1 tsp bicarbonate of soda |
Handy HintBefore the toffee has completely set, lightly score into squares with a knife as this will allow you to break neatly when it is set. |
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MethodLine a small baking tray with baking parchment.Place the sugar and syrup in a medium sized saucepan. Without stirring, allow the mixture to melt, just shake the saucepan a little to ensure it has mixed together. The mix will bubble up and when it has turned a deep golden colour drop a tiny bit into a glass of water, if it goes into a firm ball, it is ready. Quickly whisk in the bicarbonate of soda. This will cause the toffee to bubble up in an alarming fashion. Immediately pour the bubbling toffee into the lined baking tray and allow to cool. | |||||||||||||||||||
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