It’s around mid- October when I start craving cinder toffee. For me, it’s the sweet treat that brings back memories of fairgrounds, Bonfire night and Halloween. Glistening, golden shards of happiness always brighten up the darkening evenings of Autumn.

For years I thought that making cinder toffee was complicated- with the bubbling hot sugar- but it’s so simple and this is a fail safe recipe that I’ve adapted over the years, from the original family recipe passed down to me in a handwritten notebook.

I also love giving this as a gift- simply pop into some cellophane with a pretty ribbon and you have the perfect little present for someone special. Someone who deserves that childhood, fairground excitement back in their lives.


Makes 1 small batch


100g granulated sugar

4 tbsp golden syrup

1 1/2 tsp bicarbonate of soda


1. Add the sugar and golden syrup to a large pan. Cook over a high heat until the mixture bubbles and turns the colour of maple syrup- this will take about 3-4 minutes. Don’t stir the mixture at all, or it will go grainy.

2. When the mixture has darkened to the colour of maple syrup, remove from the heat and mix in the bicarbonate of soda using a small balloon whisk.

3. Pour the mixture into a baking tray and allow to stand for about 10 minutes until the surface is shiny and the corners appear crisp. Break into pieces using the back of a spoon.


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