Honeycomb Toffee
A sugary toffee made with baking soda to give it a light and airy texture. Can be eaten plain, coated with chocolate, or used as decoration on other baked goods.
Servings 0 9x13 tray
Equipment
- 1 Candy Thermometer
- 1 9x13 pan
- Parchment Paper
Ingredients
- 350 grams granulated sugar
- 160 grams golden syrup doesn't need to be exact, can use corn syrup or honey as well
- 120 ml water
- 3 grams salt
- 14 grams baking soda
Instructions
- Line a 9x13 pan, both bottom and sides, with parchment paper and set aside until ready to use
- Combine the sugar, golden syrup, water and salt in a large sauce pan, the mixture will expand a lot so use a pan or pot with plenty of extra space.
- Gently stir the mixture to get all of the sugar wet and then heat on medium heat, swirling the pot to ensure all of the sugar dissolves.
- When the mixture begins to boil, clip the candy thermometer to the side of the pan.
- Heat the mixture to 300 degrees Fahrenheit, swirling the pan to ensure the mixture is heating evenly. Have a whisk ready for the next step.
- Once the mixture reaches 300 degrees Fahrenheit, remove from heat and whisk in the baking soda, taking care to ensure the entire mixture gets mixed with the baking soda.
- Once the mixture has fully expanded, pour into the prepared 9x13 pan and leave to set at room temperature for at least one hour.
- Once the mixture has set, remove from the pan and using a knife, break the mixture into pieces.
- The honeycomb can be eaten as is and can be stored for up to a week in an airtight contrainer. Use wax paper when storing the pieces since they get stickier the more they're exposed to air.
- If desired, the honeycomb pieces can be dipped or coated in chocolate.