• 25minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 100 g golden syrup

  2. 200 g caster sugar

  3. 40 g butter

  4. 1/2 tsp vinegar

  5. 1 tsp bicarbonate of soda

  6. 2 tbsp water

Instructions Jump to Ingredients ↑

  1. Line a 15cm square tin with greaseproof or parchment paper.

  2. Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.

  3. Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.

  4. Add the vinegar and bicarbonate of soda to the pan - take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.

  5. After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp knife. Break along the lines when it has completely set. The toffee will keep in an airtight tin for up to two weeks.


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