Recipes
Homemade honeycomb
You'll have great fun making this treat and watching its 'volcanic' mixture rise.
You'll have great fun making this treat and watching its 'volcanic' mixture rise.
(14 votes)
Cook: 1 Hour 20 Mins
Serves: 24
Price: 10p per serving
Nutritional Information
Each 30g serving contains
Energy
494kj
118kcal
494kj
118kcal
6%
Fat
2.6g
2.6g
Low
4%
4%
Saturates
1.7g
1.7g
Med
8%
8%
Sugars
23.4g
23.4g
High
26%
26%
Salt
0.9g
0.9g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
1647kj/394kcal
Typical energy values per 100g:
1647kj/394kcal
Ingredients
75g unsalted butter
200g golden syrup
400g caster sugar
1 tsp malt vinegar (or wine vinegar)
2 level tbsp bicarbonate of soda
Melted chocolate, for dipping
Method
1
Line a shallow 22cm square cake tin with baking paper
2
Put the butter, syrup, sugar and 4 tbsp water in a large pan and stir gently, over a medium heat, until the sugar dissolves. Try not to splash the mixture up the sides of the pan as you stir. Increase the heat to high and bring the mixture to the boil.
3
Boil, without stirring, until a teaspoon of the mixture forms a hard ball when dropped into a bowl of cold water. If you have a sugar thermometer, the toffee is ready when it reaches 138C.
4
Immediately remove from the heat and add the vinegar and bicarbonate of soda. Be careful as the mixture will boil up and rise in the pan.
5
Stir once gently to mix everything together.
6
Pour immediately into the tin and leave until completely cold and set.
7
Break the set toffee into pieces with a rolling pin. Serve with melted chocolate for dipping.