Cinder Toffee

DessertServes 8

Relive your childhood favourite with this Cinder Toffee recipe from the team at the Shibden Mill Inn.  Simple and impressive to make – it’s sure to be a hit during the festive season!



160g Demerara sugar

160g caster sugar

60ml honey

4 tbsp water

15g butter, diced

Pinch of salt

1 tbsp bicarbonate of soda


  1. Place the sugars, honey, water and butter in a deep, heavy-bottomed pan with a pinch of salt.
  2. Heat until the sugars and butter have dissolved, then turn up the heat very slightly and bring to the boil, then simmer until it reaches 130C and is bubbling and golden.
  3. When the mixture gets to the correct temperature, take it off the heat and quickly whisk in the bicarbonate of soda, ensuring that it’s mixed in thoroughly.
  4. Pour into a greased 20cm square tin and leave to set. After about 25 minutes, break into pieces and store in an airtight box, or for extra festive indulgence, dip each piece into melted dark chocolate