Wednesday, 31 October 2012

Perfect Honeycomb/Cinder Toffee

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Miss Kahonie and I decided that we wanted to have a go at making some honeycomb (also known as cinder toffee and hokey pokey depending on where you live). I've tried making this a couple of times before with varying degrees of success, so I scoured the internet looking for the 'perfect' recipe. I found that some recipes used vinegar and bicarbonate of soda, while some just used the bicarb; some recipes included butter and some didn't and some required a sugar thermometer while others didn't! So in the end, I settled on one of the most simple recipes I could find, after googling 'perfect cinder toffee', which was on  a blog called Cream Until Fluffy...here's the full original recipe and method (find the short version below).

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After reading the comments, I decided to use a sugar thermometer (I boiled the sugar and syrup to 150C or the 'hard crack' stage)  and I reduced the amount of bicarb by half (2 level tsp). Apart from that, I followed the recipe and method exactly. 

The only problem I encountered was getting the stuff out of the tin after it had cooled. I thought I had greased my (non-stick) tin really well, but obviously not well enough. It took me some time and determination to chisel the honeycomb out, but most of it did come out of the tin eventually! I would recommend greasing the tin, really, really well...or maybe line the tin with greased parchment paper.


As you can see from the photos, the honeycomb looks good and I can tell you that it tastes even better!

  • 200g caster sugar
  • 4 tblsp golden syrup
  • 1 tblsp bicarbonate of soda (baking soda)
8″ square tin, well buttered
Combine the sugar and syrup in a saucepan.Put the saucepan on a low-medium heat and allow it to melt. Do not stir at all. Evermore.Allow it to simmer for 3-4 mins until it darkens a little – no darker than maple syrup though.
Take the pan off the heat and whisk in the bicarb.Pour it into the well greased tin and leave to cool and set. Something in the region of 3 hours.Chop, splinter and cut with a knife. Store in an airtight tin.
Recipe and method reproduced by kind permission by Anna of Cream Until Fluffy

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4 comments:

  1. It looks brilliant! I really want to have a go of making it sometime :)

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    Replies
    1. Thanks Jac, let me know how your turns out if you do have a go.

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  2. I love honeycomb. Definitely going to try this...just have to get a thermometer. Looks delicious!

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    Replies
    1. Hope you enjoy it Jessica. If you don't have a thermometer you can follow Anna's method.

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