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. Whatever you call it, it is brittle, stick to your teeth addictive.
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 the 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.
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 this 3 Ingredient Cinder Honeycomb Toffee, leave me a comment below. I love to hear from my readers!
- 1 1/2 cups (439 grams) light corn syrup or golden syrup
- 2 cups (400 grams) granulated sugar
- 2 teaspoons baking soda (bicarbonate of soda)
- 4 ounces milk or dark chocolate (optional)
- 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), 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.