Cinder Toffee a.k.a. Honeycomb

Cinder Toffee a.k.a. Honeycomb

This is a great autumnal sweet treat, great eaten just on its own, or is fantastic crumbled into some vanilla ice cream. With its golden autumn colour, a brittle crunch and sticky toffee after taste. It’s a very quick and easy recipe requiring few ingredients. Bring on the bonfire season!

Ingredients

80g Butter

160g Caster Sugar

80g Golden Syrup

2 tsp Bicarbonate of Soda

1 tblsp Vegetable Oil (to grease a baking tray)

Grease a baking tray with some oil, or you can add a sheet of greaseproof paper as I have done.

Choose a medium sized saucepan, preferably one with a thick base that can hold the heat.

On a low heat, add the butter and sugar to the pan, when combined and both starting to melt, add the golden syrup and mix together.

 Once combined and the sugar has melted, turn up the heat from a simmer to boil and until the contents begin to bubble. When it has reached the desired colour of golden brown you want, turn off the heat. 

Quickly add the Bicarbonate of Soda and stir vigorously, it will go light and fluffy in a matter of seconds. Warning! It will expand very quickly.

Empty the contents of the pan onto your greased baking tray. Allow to cool for at least 15mins before tipping out of the tray, it may require cooling a bit more before you can start to cut up into pieces.

Enjoy with a cup of coffee, or serve as a sweet and crunchy addition to ice cream.