Cyflaith — Welsh golden syrup toffee
Welsh cane sugar and salted butter toffee, poured onto baking paper and broken into pieces.
Active time15 min
Cooking20 min
Total1 h 15 minResting : 45 min
Add to my week
Loading your week…
Ingredients
- 150 g salted butter
- 225 g demerara sugar
- ½ tsp vinegar
- 150 g golden syrup
Preparation
Line a tray with baking paper and place on a heatproof surface. Put the sugar, butter, golden syrup and vinegar in a heavy-based saucepan. Heat gently, stirring until the sugar dissolves.
150 g salted butter225 g demerara sugar½ tsp vinegar150 g golden syrup- baking tray
- baking paper
- saucepan
- spoon
Increase the heat and boil for about 10 minutes. To test, use a spoon to drop a little syrup into a bowl of cold water: it should harden at once. Do not touch the hot sugar.
- saucepan
- spoon
- mixing bowl
Carefully pour the toffee onto the baking paper. As it begins to set, score into squares with a knife without touching the sugar. Leave to cool completely, about 45 minutes, then peel off the paper and break along the marks.
- baking tray
- baking paper
- knife
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration