Even though I have made honeycomb already, I wanted to perfect a reduced sugar recipe. And this one for cinder toffee is it. I have made it successfully with both agave syrup and date syrup, and coated in chocolate they are sublime.
For quite some time now I have wanted a new cabin bag. There is nothing wrong with our current carry on luggage. But, it is difficult to wheel in the plane due to having only two wheels. At the time of choosing our luggage this was the only option in our price range. It was also the lightest case on the market and suited our needs perfectly. There is an easy to access front pocket for a laptop and a second small pocket for boarding passes, airline loyalty cards and padlocks. The inside of the lid also has two zippered compartments to take odds and sods. And the case itself fits everything we need during a flight. My desire for a new case was further heightened when Cellini brought out a new range that is beautiful. It is black with rose gold trim which is right up my alley.
And, the added bonus is that the locks are integral to the case. I had to put this want aside until I could justify the expense. Earlier this year, our airline of choice instituted a new price plan. You can fly with only carry on luggage at a cheaper rate. Dave and I might take advantage of this next year for a short vacation. But that still was not enough of a reason to make the purchase. That was until I saw the case for sale at a 30% discount. This was an offer I really could not refuse as it might not be available when I actually need the luggage. What was amazing was that the offer was from a third party retailer. The company itself could not match the price which I found very odd. I can tell you that I cannot wait to use it.
Click on the links for conversions and notes.
- 22 g water
- 20 g date syrup
- 48 g liquid glucose
- 120 g coconut sugar
- 2 g fine salt
- 6 g bicarbonate of soda
- Set aside a medium sized glass or metal bowl that has been lined with baking paper
- Place the water, syrup, glucose, sugar and salt into a saucepan
- Bring to the boil over a medium temperature, whisking occasionally
- When the temperature reaches 140° Celsius, remove from heat
- Working very quickly, whisk in the bicarbonate of soda
- As soon as it is light and airy, pour into your prepared bowl
- Do not move the bowl until cool to the touch
- Break the cinder toffee apart and coat in tempered chocolate if desired