This cinder toffee recipe from the team at Shibden Mill Inn is the perfect complement to the crunch of leaves underfoot this Autumn. Sinfully sweet, this classic recipe is an old favourite, but never fails to impress. A great idea as a Christmas gift, just pop it in an airtight container and it’ll last for a couple of weeks!
160g Demerara sugar
160g caster sugar
4 tbsp water
15g butter, diced
Pinch of salt
1 tbsp bicarbonate of soda
Place the sugars, honey, water and butter in a deep, heavy-bottomed pan with a pinch of salt. Heat, until the sugars and butter have dissolved, then turn up the heat very slightly and bring to the boil. Simmer until it reaches 130C and is bubbling and golden.
In the meantime, grease an approximately 20cm square tin.
When the mixture gets to temperature, take it off the heat and quickly whisk in the bicarb, making sure it is well mixed in.
Pour into the tin and leave to set. After about 25 minutes, you can break up into pieces and store in an airtight box or you could even dip each piece in to dark chocolate..!!