Best 6 Nigella Lawson Cinder Toffee Recipes

STICKY TOFFEE SAUCE

Steps:

• Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
• Serve with a couple of scoops of vanilla ice cream.

HONEYCOMB CANDY (HOKEY POKEY) - NIGELLA LAWSON

Steps:

• Stir sugar and syrup together in a cold pan. Put over medium-high heat; from this point, do NOT stir, but only swirl the pan. Cook until golden and thick, and bubbles are beginning to mount.
• Turn off heat and add baking soda. Whisk vigorously. Pour onto a silicone liner (Silpat) and let stand 15 minutes. Smash into large pieces.

CINDER TOFFEE

Steps:

• grease an 8" square pan generously with butter.
• Mix the sugar and corn syrup in a heavy bottomed saucepan and heat over low heat, simmering for 3-4 minutes.
• The mixture is done when it is a rusty caramel color.
• Take off the heat and whisk in the baking soda quickly.
• Pour into the pan and let it set, 1-2 hours.
• Once it is set, you can try and cut it into pieces, or you can just break it into pieces of whatever size you choose.
• Melt the chocolate and dip each piece (or the whole thing) into the chocolate.
• Let set on a piece of oiled foil.

EASY STICKY-TOFFEE DESSERT

Steps:

• For the cake: Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity baking dish.
• Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very full; it will by the time it cooks.
• For the sauce: Sprinkle the sugar over the cake mixture and dot with butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche or heavy or light cream, as you wish.

CINDER TOFFEE

Steps:

• 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.
• 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.
• 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.

HONEYCOMB

Steps:

• Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
• Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.