Ingredients for 4 people

  • 200g caster sugar
  • 80g golden syrup
  • 2 tsp De Nigris Gold Label Balsamic Vinegar​
  • 2 tsp bicarbonate of soda

For the recipe

Prepare a baking tray by lining it with parchment paper.

In a heavy-bottomed pan, combine the caster sugar, golden syrup, and De Nigris Gold Label Balsamic Vinegar​. Place the pan over medium heat and stir until the sugar has dissolved. Bring the mixture to a boil and let it simmer for about 5-7 minutes, or until it turns a deep amber colour.

Remove the pan from the heat and immediately add the bicarbonate of soda. Mix well until the mixture starts to foam and expand. Quickly pour the mixture onto the prepared baking tray and leave it to cool and harden for about 30 minutes.

Once the Cinder Toffee has cooled and hardened, break it into small pieces and serve.

Note: This recipe may be dangerous to make and should be made with caution. Never leave the pan unattended while boiling or pouring the mixture and take care when stirring and adding the bicarbonate of soda. It’s also important to handle the mixture with care as it can be very hot.