Homemade honeycomb makes a great last-minute foodie gift. You need just three ingredients and up to two hours for it to set and you’re good to go!
Also known as cinder toffee, this chewy honeycomb is great enjoyed on it’s own or crumbled over ice-cream or used to decorate a cake.
Honeycomb (Cinder Toffee)
- 200 g caster sugar
- 125 g golden syrup/ honey
- 2 tsp bicarbonate of soda
- Melt a small amount of butter and, using a silicone pastry brush, brush the base and sides of a baking tray or square cake tin, with the melted butter.
- Add the sugar and syrup to a large heavy bottomed saucepan and set over a low heat. Stir gently until the mixture begins to congeal and crystallise.
- Keep stirring until the mixture becomes smooth and once the sugar has dissolved increase the heat slightly and allow the mixture to simmer gently.
- Once the mixture has started to simmer, wait for it to go a light amber colour - at this point, remove from the heat and tip in the bicarbonate of soda and stir with a wooden spoon until dissolved. The mixture will bubble furiously at this stage, be careful not to burn yourself.
- Pour into the greased tin, spread out and leave for an hour, to two hours, to set. The mixture will still bubble for a while so don't panic if it's still bubbling away. Use a small cranked palette knife to leverage the honeycomb off the base of the tray.
- Place on a flat work surface and hit with a rolling pin to break into bits. If you're giving as a gift, place in plastic display bags and tie with string or ribbon for a cute gift.
Add the syrup to the sugar in a large saucepan. You can also use honey, I used syrup because I had just enough left in the cupboards at home.
I find the whole process from heating the mixture up to it being ready for the bicarbonate of soda to be added is about 15 minutes, that is using a low/medium heat throughout. I’ve included the pictures above so that you can see the different stages as it might be different on your hob.
Pour it out – I wanted fairly chunky pieces so I didn’t spread it too far but you can get it nice and thin if you want. It looks so pillowy soft at this stage but do not be fooled, it is burning hot.
Turn it out…
Hit it with a rolling pin and there you have it!
I wasn’t gifting mine so I didn’t wrap it up but you could do some really creative packaging. It’ll keep for about a week in an airtight container – or if well wrapped.
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.