Honeycomb toffee recipe

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A sweet treat that the whole family will enjoy, this delicious honeycomb will also make a lovely present, wrapped in cellophaneFor more recipes visit goodtoknow.co.uk/recipes

  • healthy
Serves8–10
SkillMedium
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories133 Kcal7%
By
published
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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

to

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

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