Honeycomb, or Cinder Toffee, is one of my favourite treats. It’s both crunchy and chewy and oh so sweet. I’ve only recently learnt to make it which is probably good because it’s so moreish that I have to ration myself as it’s basically pure sugar!
It’s a perfect treat for this time of year and is also a great accompaniment for ice-cream or other puddings.
160g Caster Sugar
80g Golden Syrup
2tsp Bicarbonate of Soda
Oil for greasing
- Grease an 8 inch tin with oil
- Heat the butter, sugar and syrup in a pan until the sugar has dissolved. Turn up the heat and boil without stirring, until the mixture goes a golden brown colour (about 5 minutes). If it looks like it’s burning you can gently swirl the pan.
- Add the bicarbonate of soda and stir for a few seconds. The bicarb will make the mixture expand rapidly (so be ready!). Quickly tip it into baking tin and leave to cool.
- Once cool you can cut it into pieces and enjoy!