Cinder Toffee

I was always a fan of Cadbury’s Crunchie and other cinder toffee (also known as honeycomb toffee) when I was younger. I haven’t had any for a long time and when I stumbled across a some recipes online I had to have a go at making it. It was really good; light and crunchie.


  • 5 tablespoons sugar (granulated is best, but caster or brown also work)
  • 2 tablespoons golden syrup
  • 1 tablespoon bicarbonate of soda (the original recipe I find said one teaspoon, but I find a tablespoon worked well to get a light and airy cinder toffee

Before You Begin

Line a small baking tray with baking parchment.


Place the sugar and golden syrup in a medium sized saucepan.

Allow the mixture to melt, without stirring; shake the saucepan a little every so often to ensure the sugar and syrup mix together.

The mix will bubble up and turn a deep golden colour; to check if it is ready for the next step, drop a tiny bit into a glass of water where it should turn into a firm ball.

Quickly whisk in the bicarbonate of soda which will cause a rapid bubbling and expansion; it should also turn lighter and the colour you would expect cinder toffee to be.

Pour the bubbling toffee into the lined baking tray and allow to cool.

Before the toffee has completely set, lightly score into squares with a knife as this will allow it to be easily broken into pieces once set.

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