Chocolate Cinder Toffee
450g (1lb) Granulated Sugar
300ml (½ pint) Water
50g (2oz) Butter
25g (1oz) Dark Cooking Chocolate (70% cocoa solids)
4 tbsp White Vinegar
3 tbsp Golden Syrup
½ tsp Baking Soda, sifted
Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar golden syrup, dark chocolate and allow to fully dissolve.
Bring to a boil, to a temperature of 138°C (280°F).
Remove from heat.
Add the baking soda, stirring well until bubbles subside a little
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
See also: Sugar Boiling Basics
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