Chocolate Cinder Toffee - Chocolate Dipped Honeycomb
Discover a UK classic: Chocolate Cinder Toffee, a nostalgic treat with the perfect balance of crunch and sweetness. Ideal for homemade gifts or celebrating special occasions like Bonfire Night and Christmas.
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Servings: 8
Calories: 229kcal
Ingredients
- 150 g Caster Sugar
- 75 g Golden Syrup
- 2 tsp Bicarbonate of Soda
- 200 g Milk Chocolate, for coating
- vegetable oil, for greasing
Instructions
- Grease a 20cm (8 inch) square tin with vegetable oil and place it into a warm oven to heat up a little but not too much. This helps the mixture to spread more evenly later on.
- Measure out the bicarbonate of soda and set it aside.
- Place the sugar and syrup into a heavy-bottomed, non-reactive saucepan.
- Let the sugar melt into the syrup over gentle heat, stirring only occasionally to prevent sticking.
- Once the sugar has dissolved, turn up the heat to medium and leave it to bubble without stirring until the mixture turns slightly more golden, which shouldn't take longer than a couple of minutes.
- If you wish to be precise, check the temperature of the liquid sugar mixture with a sugar thermometer. It should reach 150°C (300°F).
- Once it's golden, remove the pan from the heat immediately and quickly whisk in the bicarbonate of soda; it will bubble up at this point. Do not whisk for more than a few seconds, or you will collapse the bubbles.
- Carefully and gently pour the mixture into the middle of the oiled tin. Allow the mixture to spread by itself without touching it, and let it cool and harden.
- Once the cinder toffee has hardened, lift it from the tin and cut it into small pieces.
- Break the chocolate up and place it in a microwave-proof bowl. Melt it in the microwave in 10-second increments, checking and stirring until it has melted completely.
- Line and grease a flat baking sheet.
- Coat each piece of cinder toffee in the melted chocolate, then place them on the baking sheet with space in between each piece and allow them to set completely.
Recipe Notes
- Overcooking the Sugar Mixture: Overcooking can lead to burnt or bitter flavours. It's important to monitor the mixture closely.
- Incomplete Dissolution: Ensure that the sugar and syrup fully dissolve to prevent a gritty texture.
- Not Using a Large Enough Pot: Using a pot with too little capacity can lead to spills.
- Inadequate Stirring: Vigorous and continuous stirring is necessary when adding the baking soda for a light texture.
- Pouring into a Cold Pan: It's important to pour the mixture into a warm, greased pan for even spreading.
- Rushing the Cooling Process: Allow the cinder toffee to cool and set properly to avoid uneven results.
- Using Old Baking Soda: Fresh baking soda is essential for the desired texture.
- Moisture and Humidity: Store cinder toffee in an airtight container in a dry place to maintain its crunchiness.
Nutrition Estimate
Calories: 229kcal | Carbohydrates: 41g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 278mg | Potassium: 73mg | Fiber: 1g | Sugar: 39g | Calcium: 6mg | Iron: 1mg