On Fri, 31 Dec 2010 12:24:49 -0600, Melba's Jammin'
> wrote:

>In article >,
> Sqwertz > wrote:
>
>> I add baking soda to my brittle to make it more toothsome and not as
>> dense. I suspect the same would work for the toffee. It would help
>> "bulk it up", too.
>
>My recipe also uses baking soda, then I pull it while hot to make it
>very thin.

• Traditional Cinder Toffee •

You will need:-
A heavy based pan
Golden Treacle
1kg of granulated sugar
1½ pints of water
Bicarbonate of soda
3 medium sized baking tins
A wooden spoon
A sugar thermometer
Add the sugar and water to the pan, bring to the boil, gently
stirring. Meanwhile take your three baking tins and lightly sprinkle
the bases with bicarbonate of soda. Next add four tablespoons of
golden treacle to the pan and heat to around 150°C. Finally pour equal
amounts of the syrup into each tin and stir lightly for a few seconds.
Leave the baking tins in a cool place over night. Next morning you
should have a well risen honeycombed Cinder toffee.