Cinder toffee recipe
 You only need three ingredients to make this delicious cinder toffee. Then it's your choice whether to dip it in chocolate, use it to top ice cream or just nibble away. 350g/12oz granulated sugar175g/6oz golden syrup2 tsp bicarbonate of soda200g/7oz milk chocolate chips or pieces (optional) 350g/12oz granulated sugar 175g/6oz golden syrup 2 tsp bicarbonate of soda 200g/7oz milk chocolate chips or pieces (optional) Method Line a 20x30cm/8x12in baking tin with baking paper.Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces.If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. Store the cinder toffee in an airtight container. Line a 20x30cm/8x12in baking tin with baking paper. Line a 20x30cm/8x12in baking tin with baking paper. Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces. If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. Store the cinder toffee in an airtight container. Store the cinder toffee in an airtight container. Recipe tips Keep a watchful eye on the saucepan when melting the sugar and use a sugar thermometer so you know exactly when to take it off the heat. If the temperature is too low, it won’t puff up as much or harden. If you don't have a sugar thermometer, the recipe will still work, it just might be a little heavier in texture. You can dip this in dairy-free dark chocolate to make it dairy-free and vegan. Store the cinder toffee in an air-tight tin for up to a week.