Honeycomb

Honeycomb

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Make a good trayful

Making your own cinder toffee requires a little care and attention but it's worth it. Break into shards and scatter over ice cream and other desserts

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • a little sunflower oil
  • 200g golden caster sugar
  • 100g clear honey
  • 1 tbsp bicarbonate of soda

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
  2. Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly – don’t worry! Immediately pour into the tray, and leave to cool and set completely.
  3. Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.

Recipe from Good Food magazine, October 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
nurturebird's picture

This is great - very easy as long as you read the recipe and have everything ready! Tasty too... I sold it at a pre-school Christmas Bazaar.

Questions

Tips