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Honeycomb Crunch
- Makes
30–40
generous chunks - Difficulty
Easy
Published 2012
As an urban beekeeper I find cinder toffee (also known as honeycomb) is a lovely way for me to share my honey. Enrobing it in dark chocolate tempers its sweetness: go for unsweetened 100% cocoa solids, an 80% variety, 70% or milk chocolate – the choice is yours.
Ingredients
200 g 100 g 400 g
Method
Line the cake tin with silicone paper, non-stick baking paper or generously oiled greaseproof paper.
Put the honey, glucose, sugar, water and vinegar in a deep heavy-based saucepan (a preserving pan is ideal) and heat slowly until the sugar has dissolved, then bring the mixture to the boil and let it bubble away until the thermometer reads 145–150°C or ‘hard crack’ and is a rich golden
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