Honeycomb Toffee

First & foremost, prepare your casserole by spraying it with some spray & cook (or grease with a little butter), lay over a piece of parchment or wax paper & grease the top of the paper once more. This will prevent the Honeycomb Toffee from sticking to the casserole. Do not leave this step for the end as your casserole has to be ready because once the honeycomb is ready, it needs to go straight into the casserole so there will be no time to fix this in the end.

Next, place your bicarbonate of soda into a small bowl & set it next to your stove so that it is easily accessible & within your reach.

In a deep, medium sized pot, pour in the water. Make sure the pot is deep as the mixture will foam up.

Next, add in the sugar. I have used brown sugar as I find it gives the honeycomb a nice rich colour.

Pour in the honey.

Next add in the golden syrup if preferred.

Mix together on low heat.

The mixture should become liquidy.

Stir until the sugar has dissolved.

Once the sugar has dissolved, bring the mixture to a boil. Do not stir, rather give the pot a little shake if it’s sticking to the bottom.

Boil it until it has reached a dark amber colour. This is also known as the hard crack stage.

Turn off the heat & pour in the bicarbonate of soda.

Quickly stir together.

Notice how it begins to foam up.

Quickly but gently, pour the mixture into your prepared casserole.

Pop the casserole into the refrigerator & allow the mixture to harden. The time duration depends on the thickness of your Honeycomb Toffee. I chose a bigger casserole so that I could get thinner toffees so mine took about 30 minutes to set in the refrigerator.

Once it’s hardened, remove from the refrigerator.

Using the handle of a spoon, crack the Honeycomb Toffee until it cracks into pieces. Careful not to over crush it as it will become like powder. You could also just cut it with a knife.

I love cracking them into smaller & bigger pieces.

These Honeycomb Toffee can be served as is or you can take them a step further & cover them in chocolate.

Store them in an airtight container for up to a week.