The Pioneer Woman Tasty Kitchen
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Traditional Honeycomb Toffee

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Level: Intermediate

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Description

Known as Honeycomb in Australia, South Africa and Ireland, Cinder Toffee in Britain, Seafoam in America, Hokey Pokey in New Zealand, Puff Candy in Scotland and Sponge Toffee in Canada, it’s a favourite worldwide, and if you’re trying your hand at making it at home, this is the recipe you want to be following!

Ingredients

  • 1 teaspoon Bi Carb Soda
  • 200 grams White Granulated Sugar
  • 100 milliliters Water

Preparation

Line a loaf tin with baking paper.

Set up a water bath beside your cooktop. You’ll want it deep enough to come up the sides of your loaf tin without spilling over the top.

Set your loaf tin the water. Sift bi-carb soda into a small bowl and set aside.

Place sugar and water into a saucepan and place over a medium heat. Watch over the toffee; once you see a small patch of it begin to darken in colour, remove it from the heat and set it down on a cool part of the cooktop.

Taking your time, stir toffee gently with a whisk to distribute the heat evenly. Sift bi-carb soda a second time into the saucepan with toffee.

Working quickly now, using a whisk, mix bi-carb soda into toffee. Stir gently, and only as much as it necessary to incorporate bi-carb soda.

Immediately pour honeycomb into prepared tin in the water bath. Allow to sit for 30–40 minutes to cool.

Remove honeycomb from the tin, break it up, and enjoy!

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