Fizzy Golden Cinder Toffee Recipe: Sweet Homemade Magic

Sweet memories of childhood fairgrounds dance through my mind when I think about cinder toffee, a brittle confection that sparkles with nostalgic charm.

Crackling sugar transforms into a golden honeycomb marvel that delights taste buds.

Crisp bubbles emerge from simple ingredients, creating a magical treat anyone can master.

Kitchen novices and seasoned bakers alike will find joy in crafting this classic brittle.

Caramelized sugar becomes a delicate network of amber-hued crystals that melt on your tongue.

Each bite carries a whisper of traditional British fairground excitement, promising a delightful crunch.

You’ll want to break this toffee into irregular pieces, savoring its light, airy texture and rich caramel notes.

Why Try Mary Berry Cinder Toffee Recipe

• Craft Delightful Candy: Create a stunning sweet treat that transforms simple ingredients into a magical crunchy confection with minimal kitchen skills required.
• Quick Kitchen Adventure: Prepare an impressive dessert in just a few steps, making it perfect for spontaneous cooking moments or unexpected sweet cravings.
• Versatile Treat Design: Customize your cinder toffee by dipping in chocolate, breaking into different sizes, or serving as a standalone crispy snack that appeals to all ages and tastes.
• Budget-Friendly Indulgence: Use basic pantry ingredients to produce an extraordinary treat that looks and tastes like a professional confectionery creation without spending much money.

Everything in Mary Berry Cinder Toffee Recipe

• Granulated Sugar: A sweet crystal that forms the foundation of the toffee's structure and caramelized flavor.
• Golden Syrup: A thick, amber-colored sugar syrup that helps create a smooth texture and rich golden color.

• Baking Soda: A key ingredient that creates the signature airy, honeycomb-like texture when whisked into the hot sugar mixture.

• Chocolate: A delicious coating that adds extra richness and depth to the cinder toffee's flavor profile.

• Parchment Paper: A non-stick surface that allows for easy removal and prevents the toffee from sticking to the baking tin.

How to Cook Mary Berry Cinder Toffee Recipe

Step 1: Prepare Baking Pan

Line an 8-inch square baking tin with parchment paper, ensuring the paper covers the bottom and sides completely for easy removal of the cinder toffee.

Step 2: Create Sugary Base

• Granulated sugar
• Golden syrup

Place the pan over medium heat, allowing the ingredients to melt together without stirring.

Step 3: Heat to Precise Temperature

Continue heating the sugar mixture, watching carefully as it transforms. Do not stir or disturb the bubbling syrup. Use a candy thermometer to monitor the temperature until it reaches exactly 295°F, which is known as the hard crack stage.

Step 4: Activate Baking Soda Magic

Immediately remove the pan from heat. Quickly whisk in baking soda, which will cause the mixture to dramatically foam and expand, creating a light and airy texture.

Step 5: Pour and Set

Quickly pour the volcanic-like mixture into the prepared baking tin. Do not spread or touch the surface – let it naturally settle into its honeycomb-like pattern.

Step 6: Allow Complete Cooling

Let the cinder toffee rest at room temperature for 2 hours. The toffee will solidify and develop its characteristic crisp, brittle texture.

Step 7: Break Into Delightful Shards

Once fully set, break the toffee into irregular, rustic pieces using your hands or a sharp knife.

Step 8: Optional Chocolate Coating

If desired, melt chocolate and either dip the toffee pieces or drizzle chocolate over the top for an extra layer of indulgence.

Pro-Level Tips for Mary Berry Cinder Toffee

• Prevent Sugar Burning: Watch the mixture closely and avoid stirring to prevent crystallization and uneven heating.
• Baking Soda Timing: Add baking soda quickly off the heat to create the signature honeycomb texture and prevent burning.
• Use Precise Temperature: Invest in a candy thermometer for accurate hard crack stage measurement, ensuring perfect toffee consistency.
• Handling Hot Mixture: Wear oven mitts and work carefully when pouring the molten sugar to avoid potential burns.
• Chocolate Coating Option: Experiment with dark, milk, or white chocolate for different flavor profiles and visual appeal.

Fun Variations of Mary Berry Cinder Toffee Recipe

• Chocolate-Covered Crunch: Fully coat cinder toffee in dark or milk chocolate for extra richness and smoother texture.
• Sea Salt Caramel Crackle: Sprinkle flaky sea salt over the toffee before chocolate sets to enhance sweet-salty profile.
• Nutty Brittle Variation: Fold chopped almonds or pecans into mixture just before adding baking soda for added crunch and depth.
• Vegan Honeycomb Alternative: Replace regular syrup with corn syrup and use plant-based chocolate for dairy-free version that maintains classic honeycomb structure.

Good Pairings for Mary Berry Cinder Toffee

• Pair with Bold Espresso: Match the intense sweetness of cinder toffee with a strong, rich espresso shot to balance the sugary crunch and provide a complementary robust flavor profile.
• Chocolate Wine Companion: Select a full-bodied dessert wine like port or chocolate red wine to enhance the caramel notes and create a luxurious tasting experience that highlights the toffee's deep, complex sweetness.
• Serve with Vanilla Ice Cream: Create a delightful contrast by serving cinder toffee shards alongside creamy vanilla ice cream, where the cold, smooth texture perfectly offsets the crisp, brittle nature of the toffee.
• Match with Salted Nuts: Combine the toffee with roasted, salted almonds or pecans to add a savory crunch that cuts through the sweetness and provides a sophisticated flavor complexity.

Best Storage Tips for Mary Berry Cinder Toffee

• Store cinder toffee in an airtight container between parchment paper layers for up to 2 weeks. Keep away from humidity and direct sunlight.
• Wrap individual pieces tightly in plastic wrap, then place in freezer-safe container. Freezes well for 1-2 months without losing crunch or flavor.
• Place in sealed container with tight lid, separated by wax paper. Keeps crisp and fresh for 7-10 days in cool, dry environment.
• Always add silica gel packet to storage container to absorb excess humidity and maintain toffee's signature crackly texture.

FAQs About Mary Berry Cinder Toffee Recipe

• What is cinder toffee?

A traditional British honeycomb candy with a light, airy, and crunchy texture made by combining sugar, syrup, and baking soda to create a golden, foamy sweet treat.

• Why does baking soda make the toffee foamy?

When baking soda is added to the hot sugar syrup, it creates a chemical reaction that releases carbon dioxide bubbles, causing the mixture to expand and create a honeycomb-like structure with tiny air pockets.

• Is a candy thermometer necessary for this recipe?

Yes, a candy thermometer is crucial to ensure the sugar mixture reaches exactly 295F (hard crack stage), which is critical for achieving the perfect texture and preventing burning.

Cinder Toffee Recipe

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4.8 from 28 reviews

• Total Time: 2 hours 15 minutes
• Yield: 8 1x

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Description

Cinder toffee brings British candy magic to sweet-seeking souls, delivering a crisp honeycomb crunch that shatters with delightful caramel whispers. Homemade confections like this invite curious cooks to explore delectable sugaralchemy with simple ingredients and minimal kitchen effort.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (400 grams) granulated sugar
• 1 1/2 cups (439 grams) light corn syrup or golden syrup

Leavening Agent:

• 2 teaspoons baking soda (bicarbonate of soda)

Optional Coating:

• 4 ounces (113 grams) milk or dark chocolate

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Instructions

1. Prepare an 8-inch square baking tin by lining it completely with parchment paper, ensuring full coverage of the base and sides.
2. In a heavy-bottomed saucepan, gently merge sugar and golden syrup, positioning over medium heat without stirring.
3. Allow the mixture to gradually caramelize, monitoring temperature carefully until it reaches precisely 295°F, which indicates the hard crack stage.
4. Immediately remove the saucepan from heat source and rapidly whisk baking soda into the molten mixture, creating an instantaneous foamy, volcanic-like expansion.
5. Quickly pour the aerated golden mixture into the prepared tin, allowing it to naturally settle without manual spreading or manipulation.
6. Leave the toffee undisturbed at ambient room temperature for approximately two hours, enabling complete solidification and structural development.
7. Once fully set and hardened, fracture the toffee into irregular, rustic shards using gentle pressure or the back of a heavy utensil.
8. Optional: Melt chocolate and elegantly dip or artfully drizzle over the cinder toffee fragments for enhanced flavor complexity and visual appeal.

Notes

• Choose a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
• Monitor temperature closely with a candy thermometer for perfect toffee texture.
• Whisking baking soda creates dramatic honeycomb-like bubbles that give the candy its signature airy crunch.
• Avoid touching or moving the mixture while heating to prevent sugar crystallization.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Boiling
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 306
• Sugar: 56 g
• Sodium: 125 mg
• Fat: 2 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 0.8 g
• Trans Fat: 0 g
• Carbohydrates: 78 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 5 mg