Mary Berry’s recipe for Cinder Toffee yields a deliciously crunchy, golden confection. It’s a sugary treat that can be further enhanced with a chocolate coating. It’s made by melting sugar and corn syrup. Just 20 minutes in the oven is all it takes to prepare this mouthwatering dessert.
Try More Mary Berry Recipes:
- Mary Berry Pineapple Upside Down Cake
- Mary Berry Coconut Buns
- Mary Berry Butterscotch Tart
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Print Recipe💗 Why You’ll Love This Mary Berry Cinder Toffee Recipe:
- Simplicity: Mary Berry’s Cinder Toffee recipe is easy to follow, making it accessible for both novice and experienced cooks.
- Minimal Ingredients: You only need a few common ingredients to create this delightful treat.
- Irresistible Crunch: The toffee’s hard crack stage results in a satisfying, crunchy texture.
- Customizable: You can choose to coat it in chocolate for an added layer of flavor and indulgence.
- Perfect Sweet Treat: This recipe yields a sweet, homemade confection that’s perfect for satisfying your sweet tooth cravings.
❓ What Is Mary Berry Cinder Toffee Recipe?
Mary Berry’s Cinder Toffee also known as honeycomb toffee or sponge toffee, is a straightforward and delightful confectionery preparation involving corn syrup, sugar, and baking soda. It produces a crunchy toffee with an optional chocolate coating, offering a simple yet irresistible homemade treat.
📜 Mary Berry Cinder Toffee Ingredients
- 1 1/2 cups (439 grams) light corn syrup or golden syrup
- 2 cups (400 grams) granulated sugar
- 2 teaspoons baking soda (bicarbonate of soda)
- 4 ounces (113 grams) of milk or dark chocolate (optional)
👩🍳 How To Make Mary Berry Cinder Toffee
- Place parchment paper in a square baking dish that is 8 inches (20 centimeters) in size.
- Put the sugar and corn syrup in a pot and whisk them together while they melt over medium heat.
- Cook until a candy thermometer registers 295°F/146°C, the hard crack stage, about 15-20 minutes until golden brown.
- When the foam subsides, remove the pan from the heat and whisk in the baking soda until it turns a uniform golden color. Pour into the pan and chill for at least 2 hours to set.
- If you plan on using chocolate to cover the toffee. Put the chocolate pieces in a bowl that can go in the microwave.
- Put it in the microwave for 30 seconds on high, then mix. Keep doing that until it has melted. To make chocolate-covered toffee, split the toffee into pieces, then dip them in chocolate and arrange them on a plate or baking paper.
💭 Recipe Tips
- Use a candy thermometer to ensure you reach the hard crack stage at 295°F/146°C for perfect texture.
- Whisk the baking soda in quickly; it will create bubbles and turn the toffee a beautiful golden color.
- Line your baking dish with parchment paper for easy removal and less mess.
- If using chocolate, microwave it in short intervals to avoid burning and achieve a smooth consistency.
- Allow the toffee to chill for at least 2 hours for optimal setting before breaking it into pieces.
🍦 What Goes Well With Mary Berry Cinder Toffee?
Mary Berry’s Cinder Toffee combines perfectly with a variety of accompaniments like vanilla ice cream, chopped nuts, or a drizzle of caramel sauce for added flavor and texture contrast.
🎚 How To Store Leftover Mary Berry Cinder Toffee?
- In The Fridge:Leftover Mary Berry’s cinder toffee can be kept in the refrigerator for up to 2 weeks when stored in an airtight container.
- In The Freezer:Leftover Mary Berry’s cinder toffee can be frozen for 6 months if it is first wrapped well in plastic and then kept in a freezer bag. It needs to be thawed overnight in the fridge before being consumed.
🥵 How To Reheat Mary Berry Cinder Toffee?
- Oven:Set the oven temperature to 200 degrees Fahrenheit then put Mary Berry’s cinder on a baking sheet and heat for 10 minutes.
- Microwave:Arrange Mary Berry’s cinder toffee on a microwave-safe plate and heat for about 10 to 15 seconds at a time on low power.
FAQs
What’s the difference between cinder toffee and honeycomb?
Cinder Toffee and honeycomb are similar, but Cinder Toffee often uses corn syrup and is denser, while honeycomb is lighter and typically uses honey.
Why is my cinder toffee sticky?
Your Cinder Toffee may be sticky due to incomplete cooking or insufficient cooling ensure proper temperature and cooling for the desired texture.
Why is my Mary Berry cinder toffee chewy?
Your Cinder Toffee may turn chewy if it hasn’t reached the hard crack stage during cooking, or if it absorbs moisture from the environment.
Why is my cinder toffee grainy?
Your Cinder Toffee may become grainy if sugar crystals form while cooking. Stirring too much or uneven heating can contribute to graininess.
Try More Mary Berry Recipes:
- Mary Berry Red Velvet Cupcakes
- Mary Berry Apple And Walnut Cake
- Mary Berry White Chocolate Mousse
Mary Berry Cinder Toffee Nutrition Facts
Amount Per Serving
- Calories 83
- Total Fat 2.1g
- Saturated Fat 1.3g
- Trans Fat 0g
- Cholesterol 0.5mg
- Sodium 79mg
- Potassium 39.1mg
- Total Carbohydrates 16g
- Dietary Fiber 0.5g
- Sugars 15g
- Protein 0.3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Cinder Toffee Recipe
Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert,Breakfast Recipe Keys:CCinder Toffee Recipe
Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesTotal time: 25 minutesServings:10 servingsCalories:83 kcal Best Season:Available
Description
Mary Berry’s recipe for Cinder Toffee yields a deliciously crunchy, golden confection. It’s a sugary treat that can be further enhanced with a chocolate coating. It’s made by melting sugar and corn syrup. Just 20 minutes in the oven is all it takes to prepare this mouthwatering dessert.
Ingredients
Instructions
- Place parchment paper in a square baking dish that is 8 inches (20 centimeters) in size.
- Put the sugar and corn syrup in a pot and whisk them together while they melt over medium heat.
- Cook until a candy thermometer registers 295°F/146°C, the hard crack stage, about 15-20 minutes until golden brown.
- When the foam subsides, remove the pan from the heat and whisk in the baking soda until it turns a uniform golden color. Pour into the pan and chill for at least 2 hours to set.
- If you plan on using chocolate to cover the toffee. Put the chocolate pieces in a bowl that can go in the microwave.
- Put it in the microwave for 30 seconds on high, then mix. Keep doing that until it has melted. To make chocolate-covered toffee, split the toffee into pieces, then dip them in chocolate and arrange them on a plate or baking paper.
Notes
- Use a candy thermometer to ensure you reach the hard crack stage at 295°F/146°C for perfect texture.
- Whisk the baking soda in quickly; it will create bubbles and turn the toffee a beautiful golden color.
- Line your baking dish with parchment paper for easy removal and less mess.
- If using chocolate, microwave it in short intervals to avoid burning and achieve a smooth consistency.
- Allow the toffee to chill for at least 2 hours for optimal setting before breaking it into pieces.
Keywords:Mary Berry Cinder Toffee Recipe
