Honeycomb Toffee (Cinder Toffee)
Sugar and golden syrup cooked to the hard-crack stage, then dramatically aerated by a single teaspoon of baking soda that transforms molten candy into a volcanic, rising foam of caramel glass — crunchy, airy, and dangerously addictive, especially when shattered and dipped in dark chocolate.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Line a deep baking tray (at least 5 cm sides) with oiled parchment. Place the sugar, golden syrup, and water in a large, deep, heavy-bottomed saucepan — the pan must be at least 4x larger than the mixture, as it will expand violently when the baking soda is added. Stir over medium heat until the sugar dissolves completely. Once dissolved, stop stirring entirely — stirring will cause crystallization. Clip a candy thermometer to the side.
Boil the solution without stirring until it reaches 149–154 C (300–310 F) — the hard crack stage. Do not walk away. The temperature rises slowly at first and then accelerates dramatically above 130 C. At the target temperature, the caramel will be a deep amber — the color of very dark honey. Remove immediately from heat. Have the baking soda measured and ready in a small bowl before you start — you will have no time to measure it once the temperature is reached.
Working immediately and very quickly, whisk the fine salt and baking soda into the hot caramel. The mixture will react violently — expanding into a massive, hissing, volcanic foam of amber bubbles that rises from the pan. Stop whisking after 3–4 seconds (over-whisking deflates the bubbles) and immediately pour into the prepared tin. Do not spread it — let it flow and settle naturally, preserving the honeycomb structure. Do not touch or disturb it for 30–40 minutes until completely cold and set.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.