Cinder Toffee (Honeycomb)

Cinder toffee, also known as honeycomb is actually quite easy to make. There are some key points to follow such as making sure the temperature is correct and not to stir the sugar. It makes a lovely treat and a wonderful Christmas present.

Traditionally it is eaten during bonfire night in the UK but it can be enjoyed all year round. As you can see from the photo, I like to dip mine into chocolate and of course you could use this recipe to make your own Crunchie bars.

I like my cinder toffee to look like lava or honeycomb (hence it’s nickname). When whisking in the bicarbonate soda, the more you whisk, the finer the air bubbles will be. I stir mine for only a few seconds until the bicarbonate soda is mixed in.

Top tip

Be careful, the cinder toffee is very hot! Be patient but pay a lot of attention to timing and temperature.

Cinder toffee

5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients
  

  • 200 g Caster sugar
  • 100 g Golden syrup
  • 2 tsp Bicarbonate soda

Instructions
 

  • Grease a 20cm square, deep cake tin and line with baking parchment. Grease the parchment.
  • In a large and heavy based saucepan, melt the sugar and golden syrup over a low heat. Do not stir but swirl the pan to combine the sugar and golden syrup. It will look dry at first but it soon turns to liquid.
  • Once the sugar has dissolved, turn the heat up to a slow boil. Again, do not stir but insert a sugar thermometer. Once the temperature reaches 140c remove from the heat, add the biocarbonate soda and whisk until it is combined but do not over whist. The mix will expand as the soda reacts to the sugar, Pour into the lined tin and allow to cool before breaking up.