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Honeycomb Toffee Recipe
Light, sweet toffee of the type made famous on the inside of Crunchy
450gr/1 lb Granulated or Caster Sugar
150ml/¼ pint Water
A very large pinch – about 1/5 of a teaspoon (1 fl oz) Cream of Tartar
100ml/4 fl oz runny Honey
About 1 teaspoon (5m) Butter
1 teaspoon (5ml) Bicarbonate of Soda
2 tablespoons (30 ml) Water
Equipment needed: 2 shallow Swiss Roll-type tins 30cm x 20cm (12ins x 8 ins); a heavy saucepan, easily large enough to hold all the ingredients (2.2 litres/4 pints or larger); Sugar Thermometer (optional but advisable)
1. Put the first 4 ingredients into a heavy saucepan, and gently heat them until the sugar has dissolved. Stir occasionally to help this along.
2. While the sugar is melting, lightly butter the two baking trays with butter.
3. When the sugar has dissolved, increase the heat to medium and bring the mixture to the boil.
4. Then continue to boil, without stirring, until the mixture reaches 310ºF/154ºC or until a teaspoon of the mixture forms a hard ball when dropped into a bowl of cold water. (Technically, you need what’s called the Hard Crack stage, also used for Candy Floss)
5. Remove the saucepan from the heat.
6. Mix the Bicarb. with cold water, then stir it into the toffee mixture.
7. Continue to stir until the mixture has evenly swelled up, the pour it into the buttered tins.
8. When the toffee has half set, make it into shapes of the size you want, using a lightly buttered knife.
9. When it has cooled completely, break it into the marked pieces.
Store in an airtight tin until needed.