Honeycomb recipe a.k.a Cinder Toffee

Honeycomb, or Cinder Toffee depending on where you come from, is essentially just the inside of a Crunchie Bar. It’s a crispy sugar shell with a sponge like interior and is delicious as is or dipped into milk chocolate. It only takes four ingredients (Sugar, honey, golden syrup and bread soda) and is super easy to make! It’s also quite fun to see the reaction between the sugar and bread soda and watch it puff up.

Tips for the perfect honeycomb:

Be prepared: A good tip when doing any kind of sugar work is to have all your ingredients weighed out and equipment prepared before you begin. In this recipe, it means having everything weighed, have your baking tray ready with a whisk and bread soda close so you can work quickly.

Do not stir the sugar: The golden syrup in this recipe will help prevent crystallisation, I like to use this brand by Lyles. (no affiliation with this brand it’s just the brand I use) However, to further prevent crystallisation don’t stir the sugar while it’s melting or boiling. Swirl the pan gently to move the sugar around instead.

Bring it to the right temperature: A thermometer will help you achieve the perfect temperature of 155°c or 311°f. If you don’t have one, you can tell by the colour of the sugar. When it turns a light amber, take it off the heat immediately and proceed with adding the bread soda.

Don’t scrape out the saucepan: Once you’ve poured the bulk of the honeycomb onto the baking tray, there will be some left in the bottom and the sides. You can scrape this out, but make sure you pour it onto the side of the main honeycomb and not on top of it. The last bits of the honeycomb tend to not aerate as well and be a bit flatter due to being worked a little more. (*As seen in the picture below)

Let the honeycomb settle before moving it: After adding the bread soda and pouring the honeycomb onto your prepared baking tray, don’t move it. If you move it, you might knock out some of the air before the sugar has had time to set, resulting in smaller or uneven bubbles.

Make sure you store it right: Honeycomb can keep for 5-7 days if stored in a completely airtight container at room temperature. Do not put this in the fridge, it will melt and become unpleasantly sticky.

Honeycomb (Cinder Toffee)

Honeycomb, or Cinder Toffee, is a crispy, light honey based sugary treat. It has a hard exterior and a sponge like centre. Essentially known as the "stuff inside a Crunchie".

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Prep Time 30 mins

Course Dessert, Garnish, Honey

Cuisine Sugar

Ingredients

  

• 100 grams white sugar (caster/granulated is fine)
• 25 grams honey
• 25 grams golden syrup. (can replace with corn syrup or glycerine)
• 1 tsp bread soda (bicarbonate of soda) sifted

Instructions

 

• Before making this honeycomb, it's really important that you have everything set up first. Line a deep tray with parchment paper and weigh out all ingredients carefully.
• In a heavy based saucepan, add the sugar, honey and golden syrup.
• Put on a medium heat until the sugar has dissolved, swirling the pan every minute or so to ensure it doesn't burn.
• When the sugars have dissolved, turn the heat up to medium-high.
• Boil this sugar mix until you reach a temperature of 155°c or 311°f.
• Working quickly, take this off the heat immediately.
• Sieve the bread soda into the sugar mix and whisk quickly and briefly. Immediately pour into your prepared baking tray from a low height. Take out the bulk of it but don't fully scrape down the pot. The residue in the pot will not fluff up like the rest of it.
• Do not move the tray once poured in for at least 30 minutes. The honeycomb is very fragile before it sets and you can deflate it by moving it. When fully set, smash up into pieces.

Keyword Brown sugar, Cinder toffee, Easy recipe, Honey, Honeycomb