For a start - a few comments on the ingredients. 1) Sugar: Sinder toffee can be cooked with different types of sugar, sometimes even adds a light molasses. Brown sugar is used for darker colors and a more pronounced caramel taste, but in principle, these chocolates can be done entirely from white sugar. You can slightly increase the proportion of honey. Instead of Demerara it is possible to take a darker sugar (for example, muscovado), but then the proportion of dark to white sugar should be reduced to around 30-40g dark 120-110 white (otherwise the syrup will be harder work, because the darker the sugar, the more it of impurities and, consequently, the more unstable will the syrup). 2) Spices: I wanted to "sinterest" recipe, so I decided to add spices. Given that this recipe includes honey, I stopped at the gingerbread spices, namely: 2 tsp cinnamon 1 tsp cloves 1/2 tsp allspice 1/2 tsp ginger 1/4 tsp nutmeg of This mixture I took 1 tsp. without top. You can spices to add, or take others on your taste. The only rule is that the spices should be dry. With care you can use fragrances oil-based (a few drops, no more), but in any case not on the water. IMPORTANT: while you cook the caramel, kids and Pets in the kitchen not allowed! Hot sugar syrup is dangerous.

Preparatory stage: Since the appropriate size rectangular shape I had, I made a mold out of foil. Took a sheet of foil with a length of about 40 cm, folded in half lengthwise, then this double sheet made box about the size of 30х8см and with sides of 3 cm You can do with any other proportions, as long as the bumpers were at least 3 cm in height (more is better). Sinder toffee is possible to do plump, or nearly flat, so the size of the boxes does not matter, but the sides should be high. The mould grease with butter. If you are lucky and you already have a suitable container, not worth it vistillas baking paper, otherwise you risk then the paper, cursing, to pick off from the teeth. Just make sure you grease the molds with oil.

If you don't have a thermometer, put it beside the stove a bowl of water to test the syrup for readiness.

Also put next to the stove with a Cup dispensed by the soda. If using spices, add them there too.

In a small saucepan (preferably heavy-bottomed) combine all ingredients, except soda and spices. Simmer, stirring, until the sugar is dissolved and butter.

Turn up the heat to medium and boil the syrup to the upper temperature stage light crunch (138-140C). It will take 7 to 12 minutes. At this stage, the syrup not need to interfere, as this can cause premature formation of crystals. If you don't use brown sugar, you may notice that the syrup has darkened to a light straw color. In some recipes advise to cook until 145-150C (stage solid crunch), but in this case, the syrup is much easier to burn. How to test the syrup for readiness without thermometer: For each sample we must take a new dry spoon. Pour syrup into cold water. It will drain either thread or small droplets (or first thread, and below to gather in drops). When you touch the water drops immediately to harden and curl up into a ball. Try the ball, it will first crack, then immediately stick to the teeth. At the stage of solid crunch ball also will crack, but the teeth will not stick. I tried to find the video samples on the lightweight and solid crunch, but in Russian, unfortunately, not found. Here is a video of a light crunch https://www.youtube. com/watch?v=-j-lhRu_ Xns Aunt offers crunching to identify by touch: at crushing the ball you will hear a slight rustling. Here solid https://www.youtube. com/watch?v=6Yh7nup8 qiE Aunt says that you will hear a crackling sound upon contact of the syrup with the water and syrup will no longer curl into a ball, and will be seen a separate thread on the bottom of the tank. I this step is not photographed (I was afraid to miss the syrup), so put the picture of the next step.

As soon as the syrup reaches the desired stage, remove the pan from the fire. Pour in the soda syrup with spices and gently but quickly stir to combine. Syrup will be very fluffy.

Once you have dragged all the soda, pour the syrup into the mold, not waiting until it stops bubbling (otherwise it will settle). The syrup cools will settle in any case, but if you pour in too late, the caramel will come out quite flat. In the next photo - just like it happened to me.

Flat caramel

Ready-made caramel can be either cool completely and then break into pieces or after you fill in the form to wait 10-15 minutes, the mass has cooled down a bit, put the knife through the grooves, and after complete cooling break in these grooves.

Ready

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