Why is my cinder toffee chewy?

Chewy honeycomb happens when the mixture hasn't been cooked for long enough . This is most common when you don't use a sugar thermometer. If you don't heat the mixture to 149°C the sugar won't achieve the brittleness required for that crumbly, crunchy texture.

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How to stop cinder toffee from going sticky?

Temperature – allow the sugar syrup to reach the required temperature of 149°C known as hard crack. Taking the syrup off the heat too soon is a common mistake, causing the honeycomb to be sticky.

Why do you not stir toffee?

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate . For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

Why is my toffee chewy?

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture .

Why isn t my toffee hardening?

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough . Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

Why is my cracker toffee chewy?

If you find that your candy is very sticky and chewy it's most likely because you didn't cook the brown sugar and butter long enough . Make sure it comes to a good roiling boil and continues to boil for the entire 3 minutes. This toffee will be slightly chewy, but it shouldn't be very sticky or super soft.

What texture should toffee be?

Toffee basics Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .

Mary Berry Cinder Toffee Recipe | British Chefs Table (2024)

Mary Berry’s recipe for Cinder Toffee yields a deliciously crunchy, golden confection. It’s a sugary treat that can be further enhanced with a chocolate coating. It’s made by melting sugar and corn syrup. Just 20 minutes in the oven is all it takes to prepare this mouthwatering dessert.

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Mary Berry Pineapple Upside Down Cake
Mary Berry Coconut Buns
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💗 Why You’ll Love This Mary Berry Cinder Toffee Recipe:

Simplicity: Mary Berry’s Cinder Toffee recipe is easy to follow, making it accessible for both novice and experienced cooks.
Minimal Ingredients: You only need a few common ingredients to create this delightful treat.
Irresistible Crunch: The toffee’s hard crack stage results in a satisfying, crunchy texture.
Customizable: You can choose to coat it in chocolate for an added layer of flavor and indulgence.
Perfect Sweet Treat: This recipe yields a sweet, homemade confection that’s perfect for satisfying your sweet tooth cravings.

❓ What Is Mary Berry Cinder Toffee Recipe?

Mary Berry’s Cinder Toffee also known as honeycomb toffee or sponge toffee, is a straightforward and delightful confectionery preparation involving corn syrup, sugar, and baking soda. It produces a crunchy toffee with an optional chocolate coating, offering a simple yet irresistible homemade treat.

Mary Berry Cinder Toffee Recipe | British Chefs Table (1)

📜 Mary Berry Cinder Toffee Ingredients

1 1/2 cups (439 grams) light corn syrup or golden syrup
2 cups (400 grams) granulated sugar
2 teaspoons baking soda (bicarbonate of soda)
4 ounces (113 grams) of milk or dark chocolate (optional)

👩‍🍳 How To Make Mary Berry Cinder Toffee

Place parchment paper in a square baking dish that is 8 inches (20 centimeters) in size.
Put the sugar and corn syrup in a pot and whisk them together while they melt over medium heat.
Cook until a candy thermometer registers 295°F/146°C, the hard crack stage, about 15-20 minutes until golden brown.
When the foam subsides, remove the pan from the heat and whisk in the baking soda until it turns a uniform golden color. Pour into the pan and chill for at least 2 hours to set.
If you plan on using chocolate to cover the toffee. Put the chocolate pieces in a bowl that can go in the microwave.
Put it in the microwave for 30 seconds on high, then mix. Keep doing that until it has melted. To make chocolate-covered toffee, split the toffee into pieces, then dip them in chocolate and arrange them on a plate or baking paper.

💭 Recipe Tips

Use a candy thermometer to ensure you reach the hard crack stage at 295°F/146°C for perfect texture.
Whisk the baking soda in quickly; it will create bubbles and turn the toffee a beautiful golden color.
Line your baking dish with parchment paper for easy removal and less mess.
If using chocolate, microwave it in short intervals to avoid burning and achieve a smooth consistency.
Allow the toffee to chill for at least 2 hours for optimal setting before breaking it into pieces.

Mary Berry Cinder Toffee Recipe | British Chefs Table (2)

🍦 What Goes Well With Mary Berry Cinder Toffee?

Mary Berry’s Cinder Toffee combines perfectly with a variety of accompaniments like vanilla ice cream, chopped nuts, or a drizzle of caramel sauce for added flavor and texture contrast.

🎚 How To Store Leftover Mary Berry Cinder Toffee?

In The Fridge:Leftover Mary Berry’s cinder toffee can be kept in the refrigerator for up to 2 weeks when stored in an airtight container.
In The Freezer:Leftover Mary Berry’s cinder toffee can be frozen for 6 months if it is first wrapped well in plastic and then kept in a freezer bag. It needs to be thawed overnight in the fridge before being consumed.

🥵 How To Reheat Mary Berry Cinder Toffee?

Oven:Set the oven temperature to 200 degrees Fahrenheit then put Mary Berry’s cinder on a baking sheet and heat for 10 minutes.
Microwave:Arrange Mary Berry’s cinder toffee on a microwave-safe plate and heat for about 10 to 15 seconds at a time on low power.

FAQs

What’s the difference between cinder toffee and honeycomb?

Cinder Toffee and honeycomb are similar, but Cinder Toffee often uses corn syrup and is denser, while honeycomb is lighter and typically uses honey.

Why is my cinder toffee sticky?

Your Cinder Toffee may be sticky due to incomplete cooking or insufficient cooling ensure proper temperature and cooling for the desired texture.

Why is my Mary Berry cinder toffee chewy?

Your Cinder Toffee may turn chewy if it hasn’t reached the hard crack stage during cooking, or if it absorbs moisture from the environment.

Why is my cinder toffee grainy?

Your Cinder Toffee may become grainy if sugar crystals form while cooking. Stirring too much or uneven heating can contribute to graininess.

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Mary Berry Cinder Toffee Nutrition Facts

Amount Per Serving