Honeycomb toffee

Mobile version Print

By: Lotte Duncan From: Good Food Bites

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Costa Brava
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Provence
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.19 / 5 (62 votes)

Prep time:
5 min
Cook time:
5 min
Makes 450g

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


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.


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


tastes great, you really need to use a non-stick silicon paper though, a buttered tin doesn't do the job AT ALL unless you want to get out your toffee hammer and chisel out. Really tasty gravel though. Ours hit 150C. The temperature shoots up once it hits 130C. We tested ours in some cold water in a jug to see how it would set which is a must if you don't have a thermometer.

JimM41640 JimM41640  Posted 16 Oct 2012 7:31 PM

Try using Lorraine Pascale's recipe. It works every time.

IngridH33587 IngridH33587  Posted 27 May 2012 11:05 AM

Just made this and it looks pale and like a rubbery slab of toffee, used exact measurements and got to correct temperature (checked with a digital thermometer) anyone know where I've gone wrong?

TamaraF98348 TamaraF98348  Posted 02 Dec 2011 5:09 PM

how long does it take to set cause its been a hour and 1/2 at least and still not set in the slightest? does anybody have an idea of what to do?

shayleneM82325 shayleneM82325 Posted 17 Aug 2011 2:14 PM

I have just made this recipee and it worked perfectly. It is malt vinegar which you are supposed to use and it doesnt taste anything like vinegar once it is finished as the vinegar is neutralised in the cooking process.

A hint however is once you have removed from the heat and added the bi-carbonate soda and the mixture starts to bubble you stir it very carefully just to make sure the bi-carbonate soda is evenly distributed - not to add bubbles - if you stir it too much you will knock out all the bubbles. Then you need to transfer it to your tray very quickly just around the time when the bubbles are slowing down and not when it is almost set because if you do that it will be getting too hard to pour out and your certain to knock out all the bubbles?

JuliaP37234 JuliaP37234 Posted 05 Jun 2011 3:00 PM

do not use vinegar,try this way it works and looks like honeycobme and tastes like it.
300g of sugar (soft brown or white)
3-4 tbs golden syrup
1/2 tsp bicarbonate of soda.
allow sugar/syrup to melt then take off heat, add bicarb and spead on greaseproof paper or parchment paper or best of all if you got one a silicon mat allow to cool then cut or if i want thick pieces i put greaseproof paper in a cake tin or bread tin then cut into pieces.

malcolmJ69604 malcolmJ69604 Posted 31 Jan 2011 8:01 PM

well i have made it and its clear ? does it change colour ?

natalieM81934 natalieM81934 Posted 02 Jun 2010 1:30 PM

well malt vinegar doesnt work, just ruins it, stops it from going into honeycomb colour and just stays liquid, so i guess ill have to go to supermarket to get some other vinegar. this recipe SHOULD specify what vinegar to use.

moonstar1 moonstar1 Posted 22 Nov 2009 2:41 PM

does anyone know if it matters what type of vinegar is used, will malt vinegar do?

*cat* *cat* Posted 17 Nov 2009 8:30 PM

hello all, to the answers below it does not need butter, this is really a recipe for honeycomb, or cinder toffee. I make this and it will keep for about a week probably longer but we have eaten it by then, it gets stickier the longer you keep it, but to be honest it is the quickest sweet to make. Be careful that the pan you put it in is big enough as it literally explodes when you add the bi carb and i have many-a-time chipped off chunks from my worktops. I have never used a sugar thermometer either i just wait until it is the colour of honey comb and do a ball test in some cold water. I love it smashed up and scattered over ice cream, yummy

joleneH29703 joleneH29703 Posted 17 Nov 2009 7:08 PM

Should this have butter in it?

martineB12258 martineB12258 Posted 01 Nov 2009 6:50 PM

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 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 SandraT67668 Posted 18 Nov 2008 6:06 PM