Description

This 3 Ingredient Cinder Honeycomb Toffee is a classic crunchy sweet treat made with simple pantry staples. Using light corn syrup, granulated sugar, and baking soda, the toffee is cooked to the perfect hard crack stage, creating a golden, airy honeycomb texture. For an optional decadent touch, the toffee can be dipped in melted milk or dark chocolate. Ideal for snacking or gifting, this delicious homemade candy lasts up to two weeks when stored properly.

Ingredients

Units Scale

Toffee Ingredients

1 1/2 cups (439 grams) light corn syrup or golden syrup
2 cups (400 grams) granulated sugar
2 teaspoons baking soda/bicarbonate of soda

Optional Chocolate Coating

4 ounces (113 grams) milk or dark chocolate

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Instructions

Prepare the pan: Line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper to ensure easy removal and clean-up.
Cook the sugar mixture: In a medium saucepan over medium heat, combine the granulated sugar and light corn syrup. Stir gently just to combine as the sugar melts. Attach a candy thermometer to the side of the pan and cook the mixture without stirring until it reaches 295°F (146°C), the hard crack stage, which usually takes about 15-20 minutes. The syrup should turn a golden brown hue.
Add baking soda: Once the desired temperature and color are achieved, remove the pan from heat. Wait a few moments for the bubbles to settle, then vigorously whisk in the baking soda. This will cause the mixture to foam and expand, creating the characteristic honeycomb texture. The color should become uniformly golden.
Set the toffee: Immediately pour the foamy mixture into the prepared pan, spreading it evenly. Allow it to cool and set completely at room temperature for about 2 hours.
Optional – Melt the chocolate: For a chocolate-coated finish, break the chocolate into pieces and place in a microwave-safe bowl. Microwave on high for 30 seconds, stir, and repeat in short bursts until fully melted and smooth.
Coat the toffee pieces: Once the toffee is set, break it into pieces. Dip each piece into the melted chocolate, ensuring they are well coated, then place on parchment or baking paper to cool and solidify.
Storage: Store the honeycomb toffee in a sealed container at room temperature for up to 1-2 weeks to maintain freshness and crunch.

Notes

This honeycomb toffee makes a crunchy and sweet treat that can be enjoyed on its own or dipped in chocolate for extra indulgence.
Be cautious while cooking the sugar syrup as it reaches very high temperatures.
Use a reliable candy thermometer to ensure accuracy at the hard crack stage.
Toffee may become sticky in humid conditions; store in a cool, dry place.
Experiment with different types of chocolate coatings such as dark, milk, or white chocolate to suit your preference.

Nutrition

Serving Size: 1 piece
Calories: 56 kcal
Sugar: 9 g
Sodium: 265 mg
Fat: 1 g
Saturated Fat: 1 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 1 mg