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".
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.