Honeycomb Toffee

This very light, sweet toffee is softer and more crumbly than the commercially made honeycomb toffee. If you prefer, honey may be substituted for golden syrup.

1 teaspoon butter

1 lb. sugar

5 fl. oz. water

1 teaspoon cream of tartar

4 fl. oz. golden syrup

1 teaspoon bicarbonate of soda

1 tablespoons cold water

With the teaspoon of butter, grease two 8 x 12-inch baking tins. Set aside.

Put the sugar, water, cream of tartar and syrup into a heavy 4-pint saucepan and cook gently over very low heat, stirring occasionally with a wooden spoon until the sugar has dissolved.

When the sugar has dissolved, increase the heat to moderately high and bring the mixture to the boil. Continue boiling, without stirring, until the temperature reaches 310°F on a sugar thermometer, or until a small piece dropped into cold water forms a hard ball. Remove the pan from the heat.

Mix the soda with the cold water and stir it into the toffee. Continue stirring gently until the toffee has swelled up and then pour the toffee into the tins. Put aside to set.

When the toffee is half set, mark it into squares, using a buttered knife. When the toffee is completely set, lift it out of the tins and break it into squares.

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