Recipe – Honeycomb / Cinder Toffee

Who doesn’t love honeycomb? Well, two of my three sons for a start as I discovered yesterday! All the more for me and the missus. Honeycomb is on the one hand so easy to do – 3 ingredients and water – and on the other hand relatively pressured and exciting for around 10 seconds. Lots of fun though and this is a fab recipe I tried from Olive Magazine which worked a treat, with a lovely burnt backnote to go with all the sweetness. The Olive recipe suggests you put your honeycomb in a warmed oven for 20 minutes to stop ‘collapsing’ of the bubbles but I like a tighter honeycomb so wouldn’t do this.

You will need:

  • Sugar/Jam thermometer
  • 300g golden caster sugar
  • 75g golden syrup
  • 1 tablespoon bicarb of soda

Line a deep sided 20cm square tin with non-stick paper or silicone.

In a saucepan, gently heat the sugar and syrup until the sugar is mostly melted. Turn up the heat to medium/high and let the sugar simmer.

Place the thermometer in the sugar and wait until it reaches 140°. Take out the thermometer.

Working quickly, pour the bicarb into the mix, stir vigorously for a couple of seconds to distribute it through the caramel. It will start to expand quickly.

Pour into the tin and leave to cool on a wire rack. You can sprinkle some sea salt flakes on top if you’d like a little twist on the original. When completely cool, turn out, break up and eat straight away or store in an airtight container for a day or two.

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