Ingredients:
2lb dark soft brown sugar
1 cup of cold water
2 tsp of bicarbonate of soda
Method:
Put the sugar and water into a large deep saucepan and bring to boil over a medium heat for about 20 minutes
To test whether the toffee is done – drop a little into a bowl of cold water – the toffee should be hard and brittle – remove from the heating while you are checking
When done, remove from heat and stir in the bicarbonate of soda
The mixture will froth up in the pan
Pour into a buttered tin and leave for about 5 minutes, using a sharp knife mark into bite size pieces
When cold dip in melted chocolate – either dark or milk and put on baking parchment or greaseproof paper to dry
Tempering Chocolate – if you are melting chocolate to be used as a decoration or for dipping and you want it to stay glossy, you will need to temper it first. Tempering involves melting the chocolate, cooling it, then reheating it again before use in order to stabilise the cocoa butter crystals
Melt the chocolate – following the tempering instructions above – dip the cinder toffee into the melted chocolate – then place on baking parchment or greaseproof paper to allow the chocolate to set