Honeycomb Toffee

Name: Honeycomb Toffee
Yield: Makes about 750 g/1 lb 13 oz
Ingredients: 125 g/4¼ oz/generous ½ cup unsalted butter, plus extra for greasing; 30 ml/2 tbsp cider vinegar or white wine vinegar; 30 ml/2 tbsp cider vinegar or white wine vinegar; 100 ml/3½ fl oz/scant ½ cup black treacle (molasses); 100 ml/3½ fl oz/scant ½ cup black treacle (molasses); 200 ml/7 fl oz/scant 1 cup golden (light corn) syrup; 400 g/14 oz/1¾ cups demerara (raw) sugar; 2.5 ml/½ tsp bicarbonate of soda (baking soda), sifted; 2.5 ml/½ tsp bicarbonate of soda (baking soda), sifted

Preparation info

Makes about
750
g

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Equally traditional, this is a richer version of honeycomb than Cinder Toffee. To make it lighter in colour and taste, you can replace the black treacle with honey. The bicarbonate of soda gives this its light, airy texture. Be sure to sift it before adding it in, or lumps of bicarbonate can get caught in the toffee.

Ingredients

125 g/4¼ oz/generous ½ cup unsalted butter, plus extra for greasing
30

Dessert
Condiment
Gluten-free
Vegetarian
Confectionery

Method

Grease a 20cm/8in square cake tin (pan). Line it with a sheet of baking parchment so that each end of the paper comes up the sides of the tin. This will make it easier to remove the honeycomb.
Melt the butter gently in a large, heavy pan over a

Energy 3350kcal/14147kJ; Protein 4.4g; Carbohydrate 643g, of which sugars 643g; Fat 102g, of which saturates 68g; Cholesterol 288mg; Calcium 783mg; Fibre 0g; Sodium 1598mg