Nigella Lawson’s Cinder Toffee is a mesmerizing treat. something that, at first glance, doesn’t seem too fancy but is anything but basic when you take a bite. Essentially, it’s sugar, golden syrup and baking soda. The sugar melts into a rich, amber-colored syrup, which, when you add the baking soda, causes the mixture to bubble up into a light, airy and crunchy texture. It’s like magic in a pan!
It’s called ’cinder’ toffee because, when made right, it takes on that perfect, honeycomb-like texture-kind of like the inside of a crunchy, caramelized sponge. You know the way a honeycomb looks? That’s what we’re aiming for here. And the best part? It’s all made with simple pantry ingredients. Nothing too fancy but the result is a truly gorgeous, golden creation.
Nigella Cinder Toffee Recipe
Ingredients Needed
Now, let’s talk ingredients. The beauty of Cinder Toffee is how minimal the list is, yet it creates something that tastes indulgent and complicated.
- 100g (1/2 cup) caster sugar. This is the main sweetness base. I’d definitely recommend using caster sugar as it dissolves more easily and creates a smoother, glossy finish.
- 100g (1/4 cup) golden syrup. This is essential. The syrup gives the toffee its depth of flavor and that characteristic chewy texture once it cools.
- 1 tsp baking soda. Here’s where the magic happens. The baking soda creates those bubbles that give the toffee its light and crunchy structure.
- Pinch of salt – A small pinch helps balance the sweetness and brings out the other flavors, making everything feel more rounded.
That’s it! I think it’s kind of beautiful how just a handful of ingredients can transform into something so satisfying.
Equipment Needed
So you’ve got the ingredients down-let’s make sure we have the right tools.
- Heavy-bottomed saucepan – A thick, heavy base is essential to avoid burning the sugar. I used my trusty Le Creuset and it worked wonders. The heat distribution is super even which is key to getting the toffee just right.
- Wooden spoon or a heatproof spatula. You’ll need something to stir the mixture but don’t go for anything too delicate, since we’re working with hot sugar.
- Candy thermometer (optional) – It’s not strictly necessary but if you want to be precise with your sugar temperature, this is a helpful tool. If you don’t have one, don’t stress. it’s still easy to tell when it’s done by color and texture.
- Baking tray – You’ll need one lined with parchment paper or lightly greased to pour the hot toffee mixture into. It needs to be something that can withstand the heat without warping.
I didn’t have a candy thermometer on hand, so I went by the ’golden’ rule of watching for the syrup to reach a deep amber color and give off that lovely, rich smell.
Instructions To Make Nigella Lawson’s Cinder Toffee
Making Nigella’s Cinder Toffee is surprisingly straightforward and I love how there’s a certain element of suspense during the process. Here’s how I made it:
- Prep the tray: Line a baking tray with parchment paper or lightly grease it to prevent the toffee from sticking when it sets. Set it aside, ready to receive your creation.
- Melt the sugar and golden syrup: In your heavy-bottomed saucepan, combine the sugar and golden syrup. Stir it gently over a medium heat until the sugar has completely dissolved and the mixture turns into a beautiful golden liquid. Don’t rush this step. it needs to be smooth and even.
- Watch the color: Once the mixture has melted, raise the heat and let it bubble away. This is where things get interesting! Keep an eye on it. Once it reaches a deep amber color, take the pan off the heat. The smell is divine, like caramelized goodness with hints of vanilla. At this stage, if you’ve got a candy thermometer, you’re aiming for about 140°C (285°F) which is the “hard crack” stage.
- Add the baking soda: Quickly add the baking soda (and a pinch of salt if you like) to the syrup and stir briskly. It will bubble up like a mad scientist’s potion. don’t be alarmed, it’s supposed to do that. Keep stirring until the mixture has settled and expanded but be cautious. it’s still very hot.
- Pour and set: Pour the bubbly toffee onto your prepared tray and allow it to settle into an even layer. Don’t move it too much, just let it do its thing. The toffee will set in a few hours but if you’re in a hurry, putting it in the fridge can speed up the process.
- Break into pieces: Once cooled and set, the toffee will be hard and crunchy. Use your hands to break it into irregular pieces (it should have that lovely honeycomb structure inside). It’s fun to do and the random shapes make it feel rustic and homemade. You’ll hear that satisfying ’crack’ as it breaks apart.
What I Learnt
Making Nigella’s Cinder Toffee taught me a few things. First, patience is key. It’s not a recipe you rush through; it requires attentive, gentle handling, especially when it comes to melting the sugar. The color is your best guide-trust the process and don’t get too fixated on the timing.
The second thing I learned is that the toffee can be a little tricky to master the first time. It’s easy to get distracted when the syrup starts to bubble and froth but don’t panic! As long as you’re careful with the temperature and keep your stirring gentle but consistent, you’ll get there.
Lastly, I learned how fun it is to break up the toffee into pieces. It’s strangely satisfying to snap it apart and the texture is so light and crunchy. The feeling of eating something you’ve made with your own hands always adds an extra layer of joy.
FAQs
What Makes Nigella Lawson’s Cinder Toffee Recipe Special?
Nigella’s cinder toffee stands out because of its perfect balance of airy crunch and rich, caramelized sweetness. The golden syrup gives it a depth of flavor that’s just unbeatable. It’s not overly complicated, either-just a few pantry staples and a bit of patience, and you’re in for a treat that feels like magic in your mouth!
Can I Use Honey Instead Of Golden Syrup In This Recipe?
I’ve tried both, and while honey can work, it changes the flavor a bit-giving it a floral note. Golden syrup, though, has a smoother, more buttery flavor that I think makes the cinder toffee extra special. If you’re in a pinch, go ahead and use honey, but if you want that authentic Nigella touch, stick with golden syrup!
How Do I Get The Perfect Crunch In My Cinder Toffee?
The key to that perfect crunch is making sure the sugar reaches the right temperature. Use a thermometer if you can! Nigella recommends 300°F (or hard crack stage), which gives the toffee its signature brittle crunch. And be patient when the baking soda goes in-don’t rush it, and let it bubble up before you pour it into your pan. It’s all about timing and a little bit of kitchen magic!
