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Article: Maple Cinder Toffee

Maple Cinder Toffee using Wabanaki Maple Whisky Maple Syrup

Maple Cinder Toffee

We love getting recipes from our customers using our delicious Maple Syrup! Our friend Gavan sent us this mouth wantering Maple Cinder Toffee and we wanted to share it with you! You can check out more of his amazing recipes on his Instagram @gkxyyz or on his blog at



  • Line a baking/cookie sheet with a silicone baking mat or a sheet of non-stick baking parchment
  • Have your baking soda and prepared baking/cookie sheet close to hand in a clear space on your counter
  • Combine the sugar, maple syrup and water in a heavy saucepan. Heat over a medium-high heat, do not stir- which may cause crystallization. Instead, gently swirl the pan to mix the contents. Let the mixture come to a boil and cook until it reaches nearly 300 degrees on a candy
    thermometer and is a dark amber color- approximately 7 minutes. DO NOT LEAVE UNATTENDED
  • Working quickly, remove the pan from the heat and whisk in the baking soda, just enough to mix the two thoroughly. Immediately pour the mixture onto your prepared baking/cookie sheet, using a heatproof spatula to scrape it from the pan. Don’t be tempted to smooth the mixture -- you'll get rid of all those bubbles which make the structure of your cinder toffee
  • Quickly sprinkle the surface of the cinder toffee with the sea salt. Flakes. Set the baking sheet in a cool, dry place and let it cool completely
  • When it is hard, break it apart into uneven chunks with your fingers. I find using blunt edge works better than your fingers of a sharp edge- I use the handle of my kitchen knife or small fondant rolling pin
  • You can use melted semisweet chocolate to elevate this candy to another level. Gently dip the pieces or drizzle them with the melted chocolate and then leave to set again before enjoying