Gluten Free Honeycomb Cinder Toffee with Chocolate

Known by a host of names, Honeycomb, Cinder Toffee, Hokey Pokey, Puff Candy and Sponge Toffee, the alchemy of sugar-craft is at the heart of this sweet treat. We recommend you assemble everything you will need before you start as you will need to work quickly with the boiling sugar which can cause burns. Please take great care when making honeycomb.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • HONEYCOMB
  • 1 tsp FREEE Bicarbonate of Soda
  • ½ tsp vitamin C
  • 300g granulated sugar
  • 150g golden syrup
  • CHOCOLATE TOPPING
  • 150g plain chocolate

Honeycomb              

  1. Line a 23 x 18cm/9 x 7” baking tray with parchment or insert a baking liner, making sure it is at least 5cm tall on all sides. This is important as the hot honeycomb may froth and needs to be safely contained. Put the tray next to the cooker.
  2. Sieve the bicarbonate of soda and vitamin C into a bowl and put this next to the cooker.
  3. Put a heatproof spatula next to the tray and bowl.
  4. Measure the sugar into a saucepan and shake it so that sugar evenly covers the base of the pan.
  5. Drizzle the golden syrup evenly over the sugar.
  6. Start to heat the pan very gently without stirring.
  7. When the sugar and syrup start to look runny, carefully swirl the pan.
  8. Simmer on a gentle heat, swirling occasionally, until all the sugar has dissolved and small bubbles start to appear.
  9. If using a sugar thermometer, put it into the pan and watch until the temperature reaches the soft crack stage, 140°C/275°F.
  10. OR watch the pan as it simmers gently for about 5-8 minutes, until the bubbles become much bigger and the syrup turns a golden, amber colour.
  11. Remove the pan from the heat and sprinkle the prepared bicarbonate of soda over the syrup.
  12. Using the spatula, stir to combine as the mixture starts to bubble vigorously.
  13. Immediately pour the frothing mixture into the prepared tray.
  14. Leave the honeycomb to set where it falls and avoid spreading it out as this can deflate the air bubbles.
  15. Leave the honeycomb to cool away from all drafts and steam.
  16. As soon as the honeycomb is completely cold store it in an airtight tin.
  17. Break honeycomb into pieces to serve.

Chocolate Topping

  1. Break the chocolate into small pieces and gently melt until runny.
  2. Either pour over the top of the cold honeycomb or break the honeycomb into pieces, dip them into the chocolate and leave to cool on parchment paper.

Equipment

23 x 18cm/9 x 7” baking tray, saucepan, spatula, sugar thermometer (optional), parchment paper and mixing bowl

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Ingredients

Change Quantities:
  • HONEYCOMB
  • 1 tsp FREEE Bicarbonate of Soda
  • ½ tsp vitamin C
  • 300g granulated sugar
  • 150g golden syrup
  • CHOCOLATE TOPPING
  • 150g plain chocolate

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