Cinder toffee

• a little sunflower oil
• golden caster sugar↗200g g
• clear honey↗100g g
• bicarbonate of soda↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.

2. 2

   Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly – don’t worry! Immediately pour into the tray, and leave to cool and set completely.

3. 3

   Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.