Honeycomb AKA Cinder Toffee – despite the name – is usually gluten free and vegan. It is also easy to make. And more importantly, light, golden, delicate, crunchy and delicious. If you really are in a decadent mood you can coat the honeycomb pieces in chocolate.
I recommend using a sugar or confectionery thermometer. It reduces the risk of burning – it can be a very fine line between just right and burnt.
Have everything prepared and ready before you start. Once the mixture is at temperature you need to move very quickly.
Note: when you have made the honeycomb put the pan in to hot water immediately. It will make the cleaning so much easier.
Serves lots – depends on how much you make
Preparation time 5 minutes including setting time
Cooking time 40 minutes including setting time
200 grams caster sugar
4 tablespoons golden syrup
3 teaspoons bicarbonate of soda
You will also need a whisk (not an electric one).
1. Grease a baking tin or cake tin or line with reusable baking parchment
2. Heat the golden syrup and sugar together in a large pan. Bring to the boil then simmer on low heat for 5-10 minutes. Cooking time will vary according to the heat applied but the mixture will turn golden brown and should be at hard crack stage if you have a sugar thermometer. If you don’t have a sugar thermometer test if the mixture is ready by dropping a little into cold water – it should become brittle when ready. You will notice a change in colour and texture. Be careful not to burn the mixture
3. Remove the pan from heat and add the bicarbonate of soda. The mixture will foam up instantly – quickly whisk the mixture for a couple of seconds. Pour immediately into the cake tin. Do not smooth or touch the honeycomb or the tin until it has set. Leave to set for at least 30 minutes then break into bite size chunks
4. Store in a cool airtight container.