Honeycomb toffee

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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Ingredients

500g granulated sugar
300ml water
4 tbsp vinegar
½ tsp Bicarbonate of soda

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