Hiphopsideproject

Woah guys we just made this monster of a batch of Cinder Toffee, it’s really something you should try. And super easy to boot! Following a recipe by the Goddess herself, Nigella Lawson, this recipe is so super fun to make. I’d even say it would be great to do with kids… if it didn’t involve magma hot liquid sugar…

For a batch the size that we made, which by weight is probably very little, but by volume would fill a large 1kg quality street/celebrations/rose’s tin (you know, the kind you get around this time of year!), you will need…

400g of Caster sugar
8 Table spoons (or 1/2 cup, 125ml) of Golden syrup
2 Table spoons of Bicarbonate of Soda

The process is extreeeeeemely simple. Start off by putting your sugar and syrup in a heavy based saucepan (make sure you use an oversized one!), mix these together as best you can (it doesn’t really work when it’s cold, so it’s best to keep mixing throughout the simmering). Place over a lowish heat, everything will melt into a lava type substance that bubbles and boils… don’t freakin’ touch this. Ok, so when it’s all lovely and golden (think… autumn) turn off the heat. Put the bicarb in and whisk it. Ready? READY? It turns into a fucking sugar monster, swear down. Yeh, see now why I told you to use a huge pan? We kinda didn’t. Que me running around the kitchen screaming ‘OMG Adam it’s still growing’… funtimes. Righto, now you should pour this into either a greased up tin (again, you may need a big big sized one, or two.. just have a couple ready incase) or some greased up greasproof paper that you’ve shoved into a dish of some kind (please grease this, else the paper sticks, and it takes you ages to peel that bastard off). Ah! Now leave it 1ish hours or until it’s gone cold and hard. Take it out and bash it up a bit, making super sticky hands but gorgeous lumps of cindery goodness. Voila!

Cinder toffee block snapped in half, how cool does this look?