Cinder Toffee Recipe by Sarah Finn

"Cinder toffee is made with vinegar and bicarbonate of soda in the mix. They react together so it froths before it sets into millions of little bubbles. Usually any taste of vinegar is neutralised, leaving you with a buttery toffee flavour. So when I tasted Womersley's Golden Raspberry & Apache Chilli Vinegar this is the recipe, I have experimented with to introduce a little heat and sweetness. I use this for Bonfire night, when you are waiting for the fireworks, and to eat a little home made sweet to pass the time away."

Cinder Toffee

Ingredients: 

50g salted butter
300ml water
4 teaspoons Womersley Golden Raspberry & Apache Chilli vinegar dressing
3 tablespoons golden syrup
450g granulated sugar
1 teaspoon bicarbonate of soda (baking soda)

Method:

Grease the baking tin with butter.
Heat the butter, water and Womersley vinegar in an extra large saucepan as the mixture does rise, and using a sugar thermometer. 

Heat until butter is melted.
Stir in the sugar and golden syrup, heat until dissolved.

Stop stirring, bring back to boil.
Boil until thermometer reads hard crack stage 154°C or else it may sink after rising.
Remove toffee from the heat and gently stir in bicarbonate of soda until bubbles are calm.
Pour mixture into greased pan, cool for 10-20 minutes.
Break toffee into pieces.

Notes: Thank you to Sarah Finn for this recipe and do have a look at her excellent website with lots of tips for "Growing, Cooking, Eating on a Budget." There are lots more recipes for you there. Sarah has worked all over the country, cooking and waiting in 5 star hotels, racecourses and havscontinued to train in various aspects of food and wine up to a Diploma in Wine and Hotel & Catering Management. Follow Sarah on Twitter.