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Cinder toffee placed on top of a chocolate tart

Cinder toffee

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Make a good trayful

Making your own cinder toffee requires a little care and attention but it's worth it. Break into shards and scatter over ice cream and other desserts

  • Gluten-free


  • a little sunflower oil
  • 200g golden caster sugar
  • 100g clear honey
  • 1 tbsp bicarbonate of soda


  • STEP 1

    Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.

  • STEP 2

    Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly – don’t worry! Immediately pour into the tray, and leave to cool and set completely.

  • STEP 3

    Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.

Recipe from Good Food magazine, October 2013

Goes well with


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A star rating of 4.8 out of 5.7 ratings

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