Intro

Always loved this sugary delight. Great with chocolate or on its own. Great fun to make with the kids as the mixture grows rapidly at the end!

Ingredients

• 160g Demerara sugar
• 160g Caster sugar
• 60ml golden syrup
• 4 tbsp water
• 15g butter (excluding extra for greasing)
• Pinch of salt
• 1 tbsp bicarbonate of soda

Utensils

• Baking tin an inch deep and roughly 23cm by 23cm
• Wooden spoon
• Deep pan

Method

1. Grease the sides and base of the baking tin. Don’t be stingy or your toffee won’t come out!
2. Put the sugars, syrup, water, butter and salt in the pan and gently heat.
3. Stir until all sugar has dissolved (you’ll know as it will stop feeling gritty when you stir).
4. Turn up the heat a little and bring to the boil.
5. Simmer without stirring until the mix turns a deep amber. If it’s still a light syrupy colour then it’s not done. It can take 10-15 minutes. You can use a thermometer to check the temperature. 120 – 130 degrees will produce a chewy toffee. 150 degrees will produce very brittle toffee.
6. Remove from the heat and thoroughly whisk in the bicarbonate of soda, then watch it rise. The volume will grow significantly and rapidly.
7. Quickly pour into your greased tin and allow to set.
8. Once cold it should be solid and brittle so you and/or the kids can have fun smashing it up with a toffee hammer