Cinder Toffee / Honeycomb / Sponge Toffee
We took the children to Beamish recently, the open air museum set in 1913 and we saw fresh cinder toffee being made in the old copper pans over open flames - the smell, the taste and you could buy little bags of it in the old fashioned sweet shop there.
But beware if making honeycomb with the children - it gets seriously - dangerously hot and demands constant attention.
Preparation time: 10-15 minutes plus setting time Quantity: Makes enough for 4 to munch on Cooking time: 15-20 minutes
Ingredients
450g/1lb caster sugar
1/4 pint/ 150 ml water
1 teaspoon bicarbonate of soda
Method
- Boil the sugar and water for about 15-20 minutes to /hard ball 120*c - in a large pan
- Take the toffee/caramel from the heat Quickly whisk in the bicarbonate of soda BEWARE the toffee will rise up - keep your fingers out of the way
- Cool down slightly 2-3 minutes
- Pour on to a clean surface, marble or stainless steel
- Allow to cool completely
- The cinder toffee will set, with bubbles and harden
- Pull off in a large slab-break in to pieces and eat
- Will store in a cool, damp free place-preferably in a paper bag