3 Ingredient Cinder Honeycomb Toffee
3 Ingredient Cinder Honeycomb Toffee that tastes just as good as the ones you can buy. Enjoy it on its own or coat in chocolate. A confection known by many names around the world. Honeycomb toffee, hokey pokey, sponge toffee. A tasty sweet treat that you’ll love.
A popular treat for Guy Fawkes night/Bonfire Night/5th November in the U.K. This is an easy treat for parents to make while kids watch (this is the safest way as there is very hot sugar involved). They will get a kick out of the last step because it is like a science experiment (see the video).
If you’ve ever had a Cadbury’s Crunchie Bar it is just that. The toffee is delicious plain, but I prefer it just like the Crunchie, coated in chocolate.
Whenever you are making a candy treat, I highly recommend using a thermometer because that is the only way you will know when the sugar is ready.
How to break up cinder toffee
There’s no right or wrong way to break it up. I start it with the sharp tip of a knife to pierce the top and finish by breaking it up with my hands. All pieces are good and edible.
Chocolate Cinder toffee
I use chocolate that I would eat because it melts well and firms up well. It also tastes better than baking chocolate. Milk and semi-sweet/dark are both delicious.
Because this is a British recipe and uses Golden Syrup which is product from the U.K., and is not easily available in the U.S. I’ve included in the recipe substituting with light corn syrup. Same results are achieved with both syrups.
More British Treats:
If you’ve made my 3 Ingredient Cinder Honeycomb Toffee, please leave a star rating in the recipe. You can also leave a comment below or ask a question.
3 Ingredient Cinder Honeycomb Toffee
Video
Ingredients
- 1 ½ cups (439 grams) light corn syrup or golden syrup
- 2 cups (400 grams) granulated sugar
- 2 teaspoons baking soda/bicarbonate of soda
- 4 ounces (113 grams) milk or dark chocolate , optional
Instructions
- Line a 8 x 8-inch (20 x 20 cm) square baking pan with parchment.
- Add the sugar and corn syrup to a saucepan over medium heat until melted, stir to mix. Cook until a candy thermometer reads 295°F/146°C (the hard crack stage, which will take about 15-20 minutes) until golden brown without stirring. Turn off heat and when bubbles disperse whisk in the baking soda until the color is uniformly golden. Pour into prepared pan and allow to set for 2 hours.
- If you are coating the toffee in chocolate. Break up the chocolate and add to a microwave-safe bowl. Microwave on high for 30 seconds then stir. Continue this until melted. After breaking up the toffee, dip the pieces in the chocolate and place on a plate or parchment/baking paper until set.
- This will last for 1-2 weeks in a well sealed container at room temperature.
Hi, I’m in the USA. Would dark corn syrup be closer to golden syrup or should I just stick to light corn syrup?
Light corn syrup is best as the dark corn syrup will affect the color of the toffee. Let me know if you have any other questions, enjoy 😊
Wondering did i do something wrong? I could not “cut” it without risking harm. I ended up just breaking it up like peanut brittle
I’m sorry this happened to you. I can’t say what happened exactly, maybe it went beyond the hard crack stage. Did you use a thermometer?
So good! Just like Gran used to make. I like it with chocolate because it tastes like a Crunchie
Thank you. I like it for the same reason too 😊
Really easy to follow recipe. I make fudge so I had to resist the urge to continually stir and trust the process. Will definitely make again
😆 Thank you so much for the review, enjoy.
Do you whisk with an electric whisk or manually when adding the bicarbonate?
I just use a hand whisk as it dissolves very quickly. Enjoy.
Can’t wait to try thank you for sharing
You’re welcome, enjoy
Just made your cinder toffee,never made it before got a bit scared when I put the baking powder in it was like a volcano going off. Everyone loves it going to make some more. Easy to follow recipe and great fun. Thank you 👍🏻
Thank you for the feedback. I’m glad I was able to offer entertainment along with the tasty recipe 😂
Recipe says baking SODA, not powder.
I was curious if there’s a substitute for the corn syrup? Would agave or maple syrup work as well?
I have not tried the recipe using agave or maple syrup, but given that corn syrup is clear, agave and maple syrup would change the color quite a bit. I hope this helps.
Love this recipe. I have experimented with molasses (didn’t work) and also dark corn syrup. I found that I really like the result of 1/2 cup of dark corn syrup and 1 cup of light corn syrup. Love it.
So good! Never thought I could pull it off but they were really good. Now I need to sugar detox 🙂
Haha, thank you 🙂
finally made it and it was great. from a four year old to a eighty four year old all enjoyed and of course my mom (the eighty four year old ) became all nostalgic. thank you for taking the time to post and all your hard work. really enjoy your site
Thank you so much for the lovely comment. It’s words like this that make all the work that it takes to put this website together worthwhile.
this really brought back some childhood memories. i’m going to make this with my grandaughter she’ll love it and i’ll have fun too
Aw this is lovely. Enjoy.
Aye, this was a canny sweet growing up
Yes, I have fond memories too 🙂