Geordie cinder toffee

Method

• step 1

  Line a 15cm square tin with greaseproof paper.

• step 2

  Put the syrup, sugar, butter and water into a heavy-bottomed pan. Stir over a medium heat until the sugar has dissolved.

• step 3

  Turn up the heat and bring to the boil. Cook without stirring until a spoonful of the toffee mixture dropped into a jug of cold water sets into a ball. If you have a sugar thermometer, it should read 138 degrees centigrade.

• step 4

  Remove from the heat, and add the vinegar and bicarbonate of soda to the pan. Take care, as the mixture will bubble up.

• step 5

  Immediately pour the mixture into the lined tin and set aside.

• step 6

  After 15-20 minutes, when the mixture has begun to set, score the toffee into squares with a sharp knife and leave to set completely.

• step 7

  When set, the toffee will break into squares along the lines.