J A & P Holland closed the Acton factory in 1961. Production of Palm confectionery was transferred to Holland factories in Southport and Birmingham. Cookbooks● Diary● Index● Magic Menu● Random● Really English?● Timeline● Donate● English Service● Food Map of England● Lost Foods● Accompaniments● Biscuits● Breads● Cakes and Scones● Cheeses● Classic Meals● Curry Dishes● Dairy● Drinks● Egg Dishes● Fish● Fruit● Fruits & Vegetables● Game & Offal● Meat & Meat Dishes● Pastries and Pies● Pot Meals● Poultry● Preserves & Jams● Puddings & Sweets● Sauces and Spicery● Sausages● Scones● Soups● Sweets and Toffee● About ...● Bookshop● Once the honeycomb toffee is hardened, remove it from the pan and place it on a chopping board. Use the tip of a very sharp knife, and gently push it into the honeycomb toffee – it’ll shatter into pieces. Then break any large pieces into smaller ones. I prefer to coat my honeycomb with dark chocolate. Anything between 60 – 70% cocoa content is my favorite option to balance the sweetness of the toffee. But you can choose any chocolate you prefer.

Nathan Walters died in 1957. He left the entirety of his estate to Jewish charities, and his four sons received nothing. The Walters family unsuccessfully contested the last will in the Probate Court.Toffee & chewy sweets are an all time classic, with some of the first modern confectionary being of chewy texture and having similarities to toffee as we know it. Toffee is sometimes confused with butterscotch and caramel. However, toffee is the chewy version of butterscotch, with the same butter and brown sugar base, but it that has been cooked for longer making it a harder brittle texture which soon becomes soft and pliable as you begin to chew. And don’t forget to sprinkle some salt on top. I like to use Maldon sea salt flake. How to store the candy for later Uncoated honeycomb toffee/sponge toffee Method - Put all into a pan, allow the butter; to melt and the sugar to dissolve well, stirring occasionally, until when a little is dropped into cold water it sets. Pour into- tin. —Celia Rawson

Honeycomb is of course sugar based, so it’s always going to be sweet, but balancing that sweetness with salt and chocolate is crucial, and helps take the edge off all that sugar in this candy.A combination of flavours that famously compliment each other, it’s no surprise that Walkers Nonsuch chocolate products are as popular as any. The process of coating their creamy signature toffee in smooth milk chocolate might not be the most complex procedure in the world, but the results are massive – a truly indulgent treat that is impossible not to savour. Intensifying the chocolate, Walker’s Nonsuch Double Dipped Chocolate Toffees are perfect when shoppers want that minute to themselves. Taking a slightly different approach, there are also bulk Dark Chocolate Covered Toffees, as well as toffee covered chocolates. Yep, we’ve also got the lavish Walker’s Nonsuch Milk Chocolate Eclairs. They’re not the only Walker’s eclairs we’ve got, though! For those shoppers feeling a touch adventurous, we’ve also got their Mint Chocolate Eclairs to help keep your offering fresh. You can either brush the melted chocolate on the honeycomb/sponge toffee using a clean, dry pastry brush, OR you can dip the toffee in the chocolate. Place a sugar thermometer or digital cooking thermometer in the pan, then turn up the heat and boil everything together vigorously, without stirring, until the temperature reaches 140C. Remove from the heat and leave for a moment to let any bubbles settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee fully covers the base. Leave for at least 2 hrs to set, or overnight if possible. Does anyone remember Palm Toffee? Did one of your relatives work at the Acton factory? Feel free to leave comments below. And this is so easy and fun to make! They make EXCELLENT treats in candy boxes. Plus you can use the same recipe to make either honeycomb toffee or sponge toffee. Why this recipe works

Golden syrup– Golden syrup adds authentic flavor to crunchie bars or hokey pokey. But you can also use honey or corn syrup. Have all the ingredients weighed and measured before you start, especially the baking soda. This way, the baking soda is ready to go as soon as the sugar syrup comes to the right temperature. Wear gloves to whisk the sugar mixture, if available. The mixture releases a lot of steam, and the gloves will provide you protection. You won’t need gloves once you get used to the process though, because you’ll know how to avoid the steam. Palm Toffee was a high quality product available at a reasonable price. It appears to have been mainly produced for the working class market.This honeycomb toffee is incredible! Sweet, yes, but perfectly balanced with the bittersweet chocolate and salt. You’d be surprised at how much of it you could easily put away!