A sweet treat that the whole family will enjoy, this delicious honeycomb will also make a lovely present, wrapped in cellophane
- 175g (6oz) granulated sugar
- 125g (4oz) golden syrup
- 1½ level tsp bicarbonate of soda
- You will also need
- 18cm (7in) square, deep tin, brushed well with vegetable oil
Put the sugar, syrup and 2 tbps water into a heavy-based pan and let the sugar dissolve slowly over a low heat, then bring it to the boil.
Boil until ‘crack stage’ is reached on a sugar thermometer — 156°C or 300°F. It doesn’t take long. If you don’t have a thermometer, drop a little from the tip of a spoon into a cup of cold water; it should become hard at once and crack.
Draw the pan to one side off the hear while testing the toffee. When it’s ready, quickly stir in the bicarbonate of soda and pour at once into the tin. It will foam up (it is very hot!), but settle down again.
Mark the toffee into squares before it becomes too hard, using an oiled knife. Marking it into squares makes it easier to break. Or, when set, turn out on to paper on a board and break it up. When it’s quite crisp, store in an airtight tin. If giving to someone as a present, wrap in cellophane and tie with ribbon.
Top tip for making Honeycomb toffee
This recipe was first featured in Woman's Weekly in 1950