Cinder Toffee (Crunchie) recipe

Try making this delicious traditional toffee at home once, and you won't buy it from the shops again. It's fantastically crunchy and wonderfully tasty.


500g caster sugar
225g golden syrup
90ml water
2 tsp. vanilla
1 tbsp. bicarbonate of soda


1. Grease a 20 by 30cm tin, and then line with baking parchment. Make sure the parchment is at least 5cm above the edge of the tin.

2. Grease the baking parchment with more butter.

3. Put the sugar, syrup, water and vanilla into a heavy-bottomed saucepan.

4. Bring the mixture to the boil, but do not stir.

5. Boil the mixture until it reaches the 'hard crack stage'. This takes about ten minutes. It's around 149C to 154C on a sugar thermometer.

6. During the boiling stage, if there is any sugar crystals on the sides of the saucepan, brush these off with a clean, wet, pastry brush.

7. Remove this from the heat and going quickly, stir in the bicarb. This will create the bubbles in the toffee, so be careful to not get splattered with hot toffee. Pour it into the tin straight away.

8. Let it cool and then once completely set, break into pieces.

Author: Laura Young

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