Traditional Honeycomb Toffee


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"If you're trying your hand at making it at home, this is the recipe you want to be following!"

Serves | Prep Time 5 | Cook Time 15

Why I Love This Recipe

Known as Honeycomb in Australia, South Africa and Ireland, Cinder Toffee in Britain, Seafoam in America, Hokey Pokey in New Zealand, Puff Candy in Scotland and Sponge Toffee in Canada, it's a favourite world wide, and if you're trying your hand at making it at home, this is the recipe you want to be following!

VIEW ORIGINAL BLOG POST LINKED BELOW FOR OUR TOP TIPS FOR MASTERING THIS BAKE

http://hoskinshens.blogspot.com/2018/06/traditional-honeycomb-toffee.html


Ingredients You'll Need

200g white granulated sugar or caster sugar
100ml water
1tsp bi-carb soda


Directions

Line a loaf tin with baking paper.


Set up a water bath beside your cook- top. You'll want it deep enough to come up the sides of your loaf tin without spilling over the top.


Set your loaf tin the water.


Sift 1tsp bi-carb soda into a small bowl and set aside.


Place 200g sugar and 100ml water into a saucepan and place over a medium heat.


Watch over your toffee, once you see a small patch of it begin to darken in colour remove it from the heat and set it down on a cool part of the cook-top


Taking your time, stir your toffee gently with a whisk to distribute the heat evenly.


Sift your bi-carb soda a second time into the saucepan with your toffee.


Working quickly now, using your whisk mix your bi-carb soda into your toffee. Stir gently, and only as much as it necessary to incorporate you bi-carb soda.


Immediately pour your honeycomb into your pre-prepared tin in the water bath.


Allow to sit for 30 - 40 minutes to cool.


Remove your honeycomb from the tin, break it up, and enjoy!


Pairs Well With

Chocolate


Questions, Comments & Reviews



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