Well I've had two attempts to make some Cinder Toffee for hubby! First lot - the sugar mixture stayed white and didn't froth or set. Don't think I boiled it for long enough - used recipe with sugar, water, vinegar and bicarb.
Second recipe - sugar and syrup - went swimmingly until all of a sudden the caramel colour went dark brown and burned. Have now ruined two dishes as the burnt toffee is rock hard and stuck - also tastes bitter and horrible. Did I just boil it for too long?
Any tips/recipes that won't go wrong?!
