Cinder Toffee



  1. Place the butter, water and lemon juice into a heavy bottomed saucepan, heat gently until the butter has melted.
  2. Add the sugar golden syrup, dark chocolate and allow to fully dissolve.
  3. Bring to a boil, to a temperature of 138C (280F).
  4. Remove from heat.
  5. Add the baking soda, stirring well until bubbles subside a little
  6. Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
  7. When the mixture has cooled a little mark the surface into squares with a knife.


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