Shards of crunchy cinder toffee are made for sharing – but we doubt they’ll last long
330g caster sugar
1 tablespoon black treacle
4 tbsp water
15g butter, plus more to grease tray
pinch of salt
1 tbsp bicarbonate of soda
1 Butter a 24cm-square baking tray and set aside.
2 Put all the ingredients except the bicarbonate of soda into a heavy-bottomed saucepan and heat gently, stirring until all the sugar crystals have dissolved. This takes a while but don’t move on to the next stage until the mixture looks like a completely smooth sauce, grit free.
3 Turn the temperature up slightly so that the mixture gently bubbles, using a sugar thermometer to monitor its temperature.
4 When the temperature reaches 138C, take the pan off of the heat and tip in the bicarbonate of soda, then whisk thoroughly so that it is well dispersed through the mix. The mixture will bubble up and grow and you will need to move fast, tipping it out onto the greased tray.
5 Leave it to cool and set completely, then break it into shards and eat.
For the rest of the Full Moon Feast - including Hot buttered toddy, Root veg crisps, Butternut squash ketchup, Veggie burgers, Chilli con carne with chocolate, Cheesy wedges, and Firepit orange, cardamom and cinnamon cakes - turn to page 24 of November's The Simple Things.