A sweet treat that the whole family will enjoy, this delicious honeycomb will also make a lovely present, wrapped in cellophane
Ingredients
- 175g (6oz) granulated sugar
- 125g (4oz) golden syrup
- 1½ level tsp bicarbonate of soda
You will also need
- 18cm (7in) square, deep tin, brushed well with vegetable oil
WEIGHT CONVERTER
Method
- Put the sugar, syrup and 2 tbps water into a heavy-based pan and let the sugar dissolve slowly over a low heat, then bring it to the boil.
- Boil until 'crack stage' is reached on a sugar thermometer — 156°C or 300°F. It doesn’t take long. If you don’t have a thermometer, drop a little from the tip of a spoon into a cup of cold water; it should become hard at once and crack.
- Draw the pan to one side off the hear while testing the toffee. When it’s ready, quickly stir in the bicarbonate of soda and pour at once into the tin. It will foam up (it is very hot!), but settle down again.
- Mark the toffee into squares before it becomes too hard, using an oiled knife. Marking it into squares makes it easier to break. Or, when set, turn out on to paper on a board and break it up. When it’s quite crisp, store in an airtight tin. If giving to someone as a present, wrap in cellophane and tie with ribbon.
Top Tip for making Honeycomb toffee
This recipe was first featured in Woman's Weekly in 1950
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Crispy rosemary and garlic potatoes
Coating your roasties in polenta makes them extra crisp without the need for excessive oil...
By Jess Meyer Published
-
Roast red cabbage, carrots and parsnips with cranberry glaze
Our cranberry glaze adds gloss and sweetness and elevates roast veg to something truly special...
By Jess Meyer Published
-
Blood orange, radicchio, pistachio and Stilton salad
This colourful first course of blood orange, radicchio, pistachio and Stilton salad is light and refreshing, so it makes the perfect start to your festive feast...
By Jess Meyer Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's cheesy carrot stars
These flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
By Annabel Karmel Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Feel insecure in your relationship? Check if you recognise these 6 'healthy habits'
If you're feeling insecure in your relationship, take a look at these six healthy habits that those in a secure partnership practice - introducing them could make a difference.
By Lucy Wigley Published
-
Princess Charlotte's favourite snack usually requires a 'refined palate' - would your kids choose it?
Princess Charlotte has inherited her love for this grown-up from her mum Kate Middleton
By Charlie Elizabeth Culverhouse Published