cinder toffee

Homemade crunchy honeycomb toffee, coated in chocolate and sea salt. Easy and deliciously addictive! Perfect sweet treat for any occasion. Learn how to make the different versions of this candy with step by step instructions.EASY - Easy, but requires a candy thermometer. Since you will be working with hot sugar syrup, you also need to be careful. Possibly the hardest part of the recipe is tempering the chocolate, which can be skipped for convenience, if you like.  US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌

Honeycomb Toffee Recipe

granulated white sugar (or brown sugar (1 ¾ cup))

water

tbsp baking soda

gelatin

300 g tempered bittersweet chocolate (approximate weight, you can also use milk or semisweet chocolate instead)

Sea salt flakes (I use maldon sea salt flakes)

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

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

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).

Gently stir to saturate the sugar with the water.

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

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.

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

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&#039;s evenly heating).

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.

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

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.

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

Allow the mixture to harden for a few hours.

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

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

Honeycomb toffee

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

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

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).

For more dense, sponge toffee texture

Temper the chocolate using this guide.

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.

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

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

To coat honeycomb with chocolate

Uncoated honeycomb toffee - Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it&#039;s not humid). Place parchment paper or wax paper between layers of the honeycomb to prevent them from sticking to each other.

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

Do NOT store these in the fridge or freezer.

Storing the toffee

Best Ever Honeycomb AKA Cinder Toffee, Hokey Pokey, Sponge Candy &amp; Crunchie. A foolproof recipe with step by step instructions to help you make the crunchiest honeycomb.-

Best Ever Honeycomb

175 g Caster Sugar (Cane sugar if available)

tbsp Golden Syrup

tsp Bicarbonate of Soda/Baking Soda

Add the sugar and golden syrup to the pan and attach the thermometer to the side of the pan.

Place on a low heat and stir gently until dissolved, try not to let the mixture bubble until completely dissolved.Do not stir once the sugar has dissolved or it will crystallise.

Once completely melted, turn up the heat to medium and heat until the temperature reaches 150 Degrees C, it will be a lovely golden colour.

As quickly as you can take the pan off the heat and remove the thermometer.  Be careful you don&#039;t want to burn yourself with hot caramel.

Tip in the bicarbonate of soda and gently whisk in until it has all disappeared and the mixture is foaming, taking care not to overdo it.

Pour out gently into the lined tin, pouring as near to the bottom of the lined tin as you can so you don&#039;t lose those lovely bubbles.Carefully scrape out the last of the mixture with a silicone spatula.

Leave to cool before cracking into chunks. Optional: Cover with chocolate.

Store in an airtight container, glass works best.

Learn how to make your own honeycomb ice cream. If you don't have an ice cream maker, see the tip below for an alternative method

Honeycomb ice cream

honeycomb

pot double cream

milk

caster sugar

tsp vanilla extract

Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.

Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of a wooden spoon. Leave to cool.

Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid. If you don’t have an ice cream machine, please see the tip below.

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Honeycomb Toffee Recipe

Best Ever Honeycomb

Honeycomb ice cream

Top 3 cinder toffee recipes from across the web

The most viewed cinder toffee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Honeycomb Toffee Recipe

Best Ever Honeycomb

Honeycomb ice cream

The most viewed cinder toffee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine