Tuesday, 16 July 2013

Recipe for Thorntons Orange and Cardamom dipped cinder toffee

I was recently sent a bundle of delicious Thorntons chocolates to play with and create some tempting recipes. Being a massive chocolate lover this was no easy task.... so many recipes, which ones to choose??
Belgian Milk Choc Block, Milk Choc Block with Fudge, Orange and Cardamom Choc Block, Special Toffee Milk Choc Block, Award-winning Pistachio Block, Hazelnut and Raisin Block, Award-winning Strawberry Block

Totally by chance I came across a recipe for cinder toffee (think honeycomb/Crunchie bars)... It reminded me that I still needed to have a go at making it after my lovely friend Rosie made some for one of our trips down to London... and it was lush!!



  • 100caster sugar
  • tablespoons golden syrup
  • 1 ½ teaspoons bicarbonate of soda
  • 50g Thorntons Orange and cardamom chocolate
  1. Put the sugar and syrup into a saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.
  2. Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 minutes or so.
  3. Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
  4. Leave until set and then bash at it, so that it splinters into many glinting pieces.
  5. Melt the chocolate and dip the shards of honeycomb to coat. 
Enjoy!

Happy baking x