Step 1

Line a 9 inch square pan with parchment paper (sides and bottom). Set aside until needed.

Step 2

Keep a spatula and a whisk ready, as you will need them towards the end of the cook time.

Step 3

Place the sugar, golden syrup / corn syrup, water, and salt in a large saucepan (this mixture will expand a lot, so use a large pot with enough space).

Step 4

Gently stir to saturate the sugar with the water.

Step 5

Heat over medium high heat, while swirling the pot frequently to ensure the sugar is dissolved.

Step 6

Brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.

Step 7

When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.

Step 8

Heat the sugar mixture until it reaches 300°F. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).

Step 9

Get the prepared pan, whisk, and spatula ready when the sugar syrup is close to 300°F. You can use an oven mitt for whisking the sugar base in the following steps, if you like.

Step 10

When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda.

Step 11

Whisk the baking soda well into the sugar syrup. Make sure to reach all the corners of the pot. The sugar syrup will expand into a foamy honeycomb mixture.

Step 12

As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.

Step 13

Allow the mixture to harden for a few hours.

Step 14

Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.

Step 15

Use the tip of a sharp knife to break the honeycomb into pieces. These will be uneven pieces.

Step 16

While the sugar syrup is cooking, bloom the gelatin in the water in a small microwave-safe bowl. Let it bloom for 10 minutes.

Step 17

Microwave the gelatin for just a few seconds to dissolve the gelatin. Do NOT let it boil.

Step 18

Add the dissolved warm gelatin mixture into the sugar syrup, followed by the baking soda. Whisk vigorously, and then transfer the mix into the prepared pan (as per instructions above).

Step 19

Temper the chocolate using this guide.

Step 20

Dip the honeycomb toffee in tempered chocolate (you can dip them either fully or partially). Alternatively, you can brush the chocolate on the toffees with a clean, dry pastry brush.

Step 21

Place them on a parchment paper lined tray. Sprinkle salt on top before the chocolate sets.

Step 22

Allow the chocolate to set at room temperature (do not put them in the fridge).

Step 23

Uncoated honeycomb toffee - Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it's not humid). Place parchment paper or wax paper between layers of the honeycomb to prevent them from sticking to each other.

Step 24

Chocolate coated honeycomb toffee - These can be stored at room temp for much longer (even up to a month) in an air-tight container.

Step 25

Do NOT store these in the fridge or freezer.