Honeycomb toffee

By: Lotte Duncan From: Good Food Bites

This recipe is classed as easy

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4.50/5 (2 votes cast)

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Prep time:
5 mins
Cook time:
5 mins
Serves:
Makes 450g

Crunchy, munchy - and most definitely moreish, this lovely toffee from Lotte Duncan will satisfy a sweet tooth in a special way

Ingredients

Method

1. Butter or oil a tin measuring 30 x 10cm.

2. Place the sugar, water and vinegar into a deep heavy based saucepan, and heat gently until the sugar has dissolved.

3. Bring the mixture to boiling point and then boil gently to a soft crack temperature, this will be 141°C on a jam thermometer.

4. Remove the pan from the heat and add the bicarbonate of soda. Stir carefully but thoroughly - the mixture will rise up and foam and will be very hot.

5. When almost set, mark out squares with a knife. This will make it a lot easier to break up when properly set.

6. Store in an airtight container between sheets of greaseproof paper in a dry place.

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Latest Comment

I would be interested to know how long this can keep for. As i am making sweets for a PTA christmas stall and want to know if this is something I could make in advance. Any ideas?

lisaL83560 Posted 20 Nov 2008 2:12 PM

What is the next best thing to test the mixture if you haven't a jam thermometer?

SandraT67668 Posted 18 Nov 2008 6:06 PM