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Cinder Toffee pieces in a black cauldron next to a pumpkin.
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Cinder Toffee Honeycomb

Course sweets, Treats
Cuisine American, English
Keyword cinder toffee, honeycomb, toffee
Prep Time 5 minutes
Cook Time 5 minutes
Servings 20
Calories 55kcal
Author Chris Mosler | Thinly Spread

Ingredients

  • 200 g caster sugar
  • 100 g golden syrup
  • 2 tsp bicarbonate of soda

Instructions

  • Grease a 20cm square, deep cake tin and line with baking parchment. Grease the parchment.
  • Put the sugar and golden syrup in a non stick saucepan.
  • Heat gently until the sugar crystals dissolve. Don't stir but give the pan a little swirl every now and again.
  • When the sugar has dissolved turn the heat up until you have a bubbling liquid and heat until it reaches 140c/300F on a sugar thermometer or until your caramel turns golden. This takes about 3 minutes.
  • Add the bicarbonate of soda and whisk quickly to incorporate, the toffee will bubble up volcanically, transfer it straight into your prepared tin and leave to cool completely.
  • Break into chunks.
  • Store in an airtight tin for up to 3 days.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
PLEASE BE CAREFUL WITH HOT SUGAR, IT BURNS. 

Nutrition

Calories: 55kcal | Carbohydrates: 14g | Sodium: 126mg | Sugar: 14g