Easy Honeycomb / Cinder Toffee
A delicious sweet, bubbly, crunchy treat.
Equipment
- Heavy-based saucepan with deep sides
- Deep baking tin
- Greasproof paper
- Whisk
- Sugar Thermometer
Ingredients
- 200 g Golden Caster Sugar
- 100 g Golden Syrup
- 1 1/2 tsp Bicarbonate of Soda
- Butter for greasing
Instructions
- Grease and line a deep baking tin with greaseproof paper. Grease the paper with butter also.
- Place the sugar and golden syrup into a large heavy-based saucepan. You can stir together or leave as is.
- Begin gently heating the sugar and golden syrup until they dissolve. DO NOT STIR. You can swirl the pan now and then gently.
- Turn the heat up when dissolved to bring the liquid to a boil/bubbling. Keep heating until the mixture reaches 140°C/300°F. The caramel will begin turning a golden brown colour.
- Add in the bicarbonate of soda and whisk quickly to combine the two. The reaction will be instant and the mixture will foam up like a volcano.
- Pour immediately into the waiting baking tin and leave to cool.
- When set, break into chunks and enjoy! It can be kept in an airtight container for up to a week.