Cinder toffee , also known as Hokey Pokey or Honeycomb depending on where in the world you are . I think there are many more names but I really know its best as the sweet chewy middle of a Crunchie bar.
I really wanted to have some ready for the 5th November ( oh yes its also called Bonfire Toffee) , but it took my 3 attempts to get it right . Don’t be put off by my (mis) adventures , its actually very simple with only 3 core ingredients, golden syrup , sugar and bicarbonate of soda . You will find it a little experimental, and you will need to t pick just the right moment to put in the Bicarbonate of soda . My first 2 attempts I knew almost straight away that I had missed the mark and that it was going to turn out flat as a pancake and I wasn’t going to get the right amount bubbles to achieve the gorgeous honeycomb effect. Trust me with a little practice you’ll know when the right moment is. So this recipe is truly tried and tested ,I hope you do give it a go and enjoy it as much as we did. Drizzle with some dark chocolate and sprinkle on some freeze dried raspberries to give a little bit of sharpness with the sweet toffee. You can also replace golden syrup with honey to make proper honeycomb if you wanted.
(FYI , as Nigella says these are perfect little dinner party host presents or Christmas gifts )
Dont forget to save the crumbs to make some honeycomb butter or sprinkle on top of ice cream ..delicious.
- 200g of caster sugar
- 4 tbsp of Golden Syrup
- 1 tbsp of Bicarbonate of soda
- 3 tbsp of crushed freeze dried raspberries (optional)
- 150g of good quality of dark chocolate (optional)
- Grease a 20cm square tin with butter.
- Mix together the sugar and golden syrup , then gently melt the sugar and golden syrup together in a heavy based pan over a low heat.
- Once all the sugar has melted increase the heat to medium and simmer for 3-4 minutes, until the mixture is thick and a dark caramel colour.
- Remove from the heat and immediately whisk in the bicarbonate of soda so that the mixture froths up. Pour into the tin and leave to set at room temperature for about 2-3 hours.
- Once set, take a large knife and cut or if you prefer bash the toffee mixture into large shards/splinters.
- Melt the chocolate over pan of simmering hot water or in a microwave.
- Drizzle the melted chocolate over the shards of toffee and sprinkle with the crushed freeze dried raspberries . Leave to set in the fridge for about 15 – 30 minutes.