Cinder toffee is similar to the Crunchie bar we have in the UK, but also quite different in texture. It’s quite messy to make and you really have to be quick with it or it solidifies so quickly that you can’t get it out of the pan. Be prepared to work quickly.
There is a lot of science involved in cinder toffee, or honeycomb toffee as it is also sometimes known. Sugar can be the ultimate comfort food with zero calories that are good for us, but still we enjoy eating it while our teeth suffer with the potential for future cavities.
Making cinder toffee is a little like the experiments we did at school, or the ones we buy our kids to show the volcano erupting when bicarbonate of soda is added to the mix. This is made using high heat, so it’s not good for children to make it, but they can have lots of fun watching it being made.
I adapted this from a Nigella recipe that I found online, but added a little butter to make it slightly easier to work with.
Nigella calls it hokey pokey, but I guess we can all call it what we like. There are hundreds of variations of the same recipe for cinder toffee, honeycomb and fizz in the mouth candy.
We know it more as the type of sweet that is like a Cadbury Crunchie.
It’s easy to make, though you might find some trouble in cleaning your pan afterwards, but soaking in water and washing up liquid should help with that. Make sure you grease the cooking pan for your cinder toffee very very well, or it will stick like glue and you might need to cut it out.
Have your bicarb out and ready to be used. There’s no time for weighing once your hot sugary mess is ready to use.