Mary Berry Cinder Toffee Recipe

The Mary Berry Cinder Toffee, also known as honeycomb or sponge toffee, is a crunchy, airy treat with a caramelized flavor. This classic British confection is made with just a few simple ingredients, including sugar and golden syrup, and has a light, bubbly texture created by baking soda. Perfect for snacking, dipping in chocolate, or using as a topping for desserts, this homemade cinder toffee is sure to become a favorite.

What is Mary Berry Cinder Toffee?

Mary Berry’s Cinder Toffee is a traditional British candy made by boiling sugar and golden syrup, then adding baking soda to create an airy, honeycomb-like texture. Known for its crispy, slightly chewy texture and caramelized taste, this toffee is often enjoyed plain or dipped in chocolate.

Other Popular Recipes

• Nigella Tiramisu
• Mary Berry Pumpkin Pie
• James Martin Honeycomb

Why You Should Try This Recipe

• Easy to make: Requires just a few ingredients and simple steps.
• Perfectly crunchy: The baking soda creates an airy texture with a satisfying crunch.
• Great for gifting: Package in a decorative tin or bag for a homemade gift.
• Versatile treat: Enjoy as is, dip in chocolate, or use as a topping for ice cream.
• Fun to make: Watching the toffee bubble up is entertaining and adds a unique twist.

Ingredients Needed to Make Mary Berry Cinder Toffee

Here’s what you’ll need to make this crunchy treat:

• Caster sugar (200g): Sweetens and caramelizes to create the toffee.
• Golden syrup (5 tbsp): Adds depth of flavor and a sticky texture to the toffee.
• Baking soda (2 tsp): Creates the bubbly, honeycomb texture.
• Butter (for greasing): Prevents the toffee from sticking to the pan.

Optional Add-Ins

• Chocolate (for dipping): Adds a sweet coating if desired.
• Sea salt flakes: A sprinkle on top adds a salty contrast.

Equipment Needed

• Heavy-bottomed saucepan: For cooking the sugar mixture.
• Candy thermometer (optional): Helps ensure the correct temperature.
• Whisk: For mixing in the baking soda.
• Baking tray: Greased or lined with parchment paper for setting the toffee.

Instructions to Make Mary Berry Cinder Toffee

Step 1: Prepare the Baking Tray

• Grease a baking tray or line it with parchment paper, making sure it’s ready for the hot toffee.

Step 2: Heat the Sugar and Golden Syrup

• In a large, heavy-bottomed saucepan, combine the caster sugar and golden syrup.
• Heat over medium-low heat, stirring gently until the sugar has dissolved. Be careful not to let the mixture stick or burn.

Step 3: Boil the Mixture

• Once the sugar is dissolved, stop stirring and increase the heat to medium. Allow the mixture to boil without stirring until it reaches 150°C (300°F), or a rich amber color. If you don’t have a candy thermometer, look for a deep caramel color and bubbling.

Step 4: Add the Baking Soda

• Remove the pan from heat and immediately add the baking soda, whisking quickly. The mixture will foam and bubble up due to the reaction, creating an airy texture.
• Pour the bubbly mixture onto the prepared baking tray, spreading it out slightly but avoiding any stirring.

Step 5: Let the Toffee Set

• Allow the cinder toffee to cool and harden for about 1 hour at room temperature. Do not place it in the fridge, as moisture will make it sticky.

Step 6: Break and Serve

• Once set, break the cinder toffee into bite-sized pieces.
• For an optional finishing touch, dip pieces in melted chocolate and let them set on parchment paper, or sprinkle with a pinch of sea salt.

What Goes Well with Mary Berry Cinder Toffee?

• Chocolate dip: Coat pieces in melted dark or milk chocolate for a delicious twist.
• Vanilla ice cream: Crumble over ice cream for a crunchy topping.
• Coffee: Enjoy as a sweet treat alongside a cup of coffee.
• Nut brittle: Mix pieces into nut brittle for added texture and flavor.
• Baked goods: Use as a topping for brownies, cupcakes, or cakes for a fun, crunchy garnish.

Expert Tips for Making the Best Mary Berry Cinder Toffee

• Use a large saucepan: The mixture will bubble up significantly, so use a large pot to avoid overflow.
• Don’t stir after boiling: Once the mixture is boiling, avoid stirring, as this can cause the sugar to crystallize.
• Work quickly: Have the baking tray prepared in advance, as the toffee sets fast after adding baking soda.
• Avoid moisture: Keep cinder toffee in an airtight container to prevent it from becoming sticky.

Easy Variations of Mary Berry Cinder Toffee

• Chocolate-covered cinder toffee: Dip pieces in melted chocolate for a sweet coating.
• Spicy cinder toffee: Add a pinch of ground cinnamon or ginger to the sugar mixture for a hint of spice.
• Salted honeycomb: Sprinkle a few sea salt flakes on top for a salty-sweet flavor.
• Nutty cinder toffee: Add finely chopped nuts on top just after pouring for added crunch.

Best Practices to Store Mary Berry Cinder Toffee

• Airtight container: Store in an airtight container at room temperature for up to 1 week to maintain its crunch.
• Avoid humidity: Moisture can make the toffee sticky, so keep it in a dry place.

Best Practices to Serve Mary Berry Cinder Toffee

Serve at room temperature and enjoy on its own or with coffee, chocolate, or desserts.

How Can I Make Mary Berry Cinder Toffee Healthier?

• Reduce sugar: Consider using a little less sugar, though this may alter texture slightly.
• Skip the chocolate: Enjoy plain toffee without added chocolate to cut calories.
• Use natural sweeteners: Try honey in place of some golden syrup for a unique flavor, but be aware this may change the texture.

Nutrition Value (per serving):

• Calories: 140
• Fat: 0g
• Carbohydrates: 35g
• Protein: 0g
• Fiber: 0g

FAQs

Why is my cinder toffee sticky?

Cinder toffee can become sticky if exposed to moisture or humidity. To keep it crunchy, store it in an airtight container in a cool, dry place and avoid refrigeration.

Can I make cinder toffee without a thermometer?

Yes, you can make cinder toffee without a thermometer. Look for a deep amber color and bubbling, which indicates it has reached the right temperature. Be careful not to overcook, as this can cause bitterness.

How do I prevent cinder toffee from burning?

To prevent burning, use medium to low heat and stir the sugar mixture only until it dissolves. Avoid stirring once it starts boiling, and remove from heat as soon as it reaches a deep amber color.

Can I use honey instead of golden syrup in cinder toffee?

Yes, honey can be used instead of golden syrup, but it may change the flavor and texture slightly. Honey has a stronger flavor and a different consistency, so the final result may be less airy.

Final Words

The Mary Berry Cinder Toffee is a delightful homemade treat that’s perfect for snacking, gifting, or adding a crunchy topping to desserts. With its light, airy texture and caramelized flavor, this classic confection is a fun and tasty project for anyone with a sweet tooth. Enjoy it plain, dipped in chocolate, or crumbled over your favorite desserts!

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