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Chocolate Cinder Toffee (honeycomb)

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Chocolate Cinder Toffee (honeycomb)

Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture.

Its main ingredients are typically brown sugar (or corn syrup, molasses or golden syrup) and baking soda, sometimes with an acid such as vinegar.

The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture.

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Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar (or corn syrup, molasses or golden syrup) and baking soda, sometimes with an acid such as vinegar.

The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture.

When acid is not used, thermal decomposition of the baking soda releases carbon dioxide.

The sponge-like structure is formed while the sugar is liquid, then the toffee sets hard.

The candy goes by a variety of names and regional variants.

Owing to its relatively simple recipe and quick preparation time, in some regions it is often made at home, and is a popular recipe for children.

It is also made commercially and sold in small blocks, or covered in chocolate, a popular example being the Crunchie bar of Britain or the Violet Crumble of Australia.

When acid is not used, thermal decomposition of the baking soda releases carbon dioxide.

The sponge-like structure is formed while the sugar is liquid, then the toffee sets hard.

The candy goes by a variety of names and regional variants.

Owing to its relatively simple recipe and quick preparation time, in some regions it is often made at home, and is a popular recipe for children.

It is also made commercially and sold in small blocks, or covered in chocolate, a popular example being the Crunchie bar of Britain or the Violet Crumble of Australia.

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Ingredients

• 200g white sugar

• 4 tablespoons golden syrup (see notes)

• 1 tablespoon bicarbonate (baking soda)

• 200g milk chocolate

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Instructions

EDITED: some people have reported that the cinder toffee has overflowed. Therefore, make sure you use a fairly deep dish (mine is 5cm in depth).

In a heavy bottomed pan, add the sugar and syrup and heat on a medium temperature until the sugar starts to melt.

Stir often, making sure the mixture doesn’t stick, and continue to cook until it changes to a darker brown colour (this should take around 6-8 minutes but watch it carefully because it is very easy to burn).

Remove from the heat and then quickly add the baking soda, whisking it in to the hot mixture, then pour into the prepared tin. Move fast because the sugar mixture starts to harden almost immediately.

Set to one side until it has hardened completely (about 30 minutes).

In the meantime, melt the chocolate and then pour over the hardened honeycomb.

Allow the chocolate to set (it doesn’t need to be in the fridge unless you are in a hurry).

When ready, break or cut into shards.

The pictures in this post show very large pieces for photographic purposes which were broken into smaller pieces before eating.

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Notes

Golden syrup is something commonly used in the UK.

Sources tell me that it is available in the US and Canada and can be found in the International aisles (Lyles is the brand).

That said, any golden-colored syrup should work in this recipe .

That’s it, all you have to do is Enjoy !

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Article Categories:
Desserts

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