Ingredients

• 200g caster sugar
• 200g chocolate
• 100g golden syrup
• 40g butter (plus extra for greasing)
• 2 tbsp water
• 1 tsp bicarbonate of soda
• ½ tsp vinegar

Method

1. Grease a baking tin well with butter. Line the tin with grease-proof paper, ensuring the paper’s higher than the tin around the sides.

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

3. Leave to boil without stirring for up to 5 minutes, until the colour darkens. If you have a sugar thermometer, it should register 138C. If not, you can test whether the mixture is ready by dropping a teaspoonful of the hot toffee mixture into a jug of cold water – it should form a hard ball. Remove the pan from the heat.

4. Carefully add the vinegar and bicarbonate of soda to the pan and whisk in with a fork – this will make the mixture bubble up. Pour immediately into the lined tin and leave to cool.

5. It will take 2-3 hours for the mixture to completely set. Give the tin a good bash to get the cinder toffee out, then break it into pieces.

It will be rock hard, so you might find it easier to wrap the slabs in a clean tea towel before you begin bashing to stop the pieces from flying around your kitchen!

6. Melt the chocolate in the microwave or in a bowl over a pan of simmering water. Dip in each piece of cinder toffee and leave on grease-proof paper to set.

Make sure you put the pan any other utensils you use to make the toffee in hot water to soak otherwise it will be almost impossible to remove!

The toffee will keep in an airtight tin for up to two weeks.

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