Once the sugar has dissolved completely, turn the heat up and don’t stir the mixture. This will prevent it from crystallizing too. If any parts of the mixture are browning unevenly, you can swirl the pan to gently mix them in.

When making anything that involves a sugar syrup, you should first allow the sugar to dissolve over a low heat, stirring frequently, but not letting the mixture boil. If crystals of sugar remain in the pan when the temperature increases, you can end up with crystallized lumps that cannot be saved. Tip honeycomb into a deep-sided, oiled 20.5cm (8in) square cake tin. Gently tip tin to help honeycomb fill sides and leave until cooled and set.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.

Don’t discard any honeycomb toffee pieces that get crushed or are too small. You can add that to your coffee, hot chocolate, or vanilla steamers because they dissolve really well and add incredible flavor. Crunchie chocolate bars were my favorite growing up. But now they are a little too sweet for my liking. So, as an alternative, I came up with these dark chocolate coated, homemade honeycomb toffee, sprinkled with sea salt. These have the perfect balance of sweet, caramel, crunchy, salty and bittersweet chocolate! I show two methods for making this candy – the first creates large honeycomb holes, and the second makes smaller sponge like holes. Honeycomb toffee can be made using clear honey instead of golden syrup - it gives it a slightly more complex flavour.This microwave boasts 5 power levels to tailor the cooking to suit your recipe. Simply turn the power dial to select your desired level. For measuring the Golden Syrup, you can measure in grams if you have a squeezy bottle. Alternatively, with a tin of the syrup, use a tbsp. But first oil the spoon and the syrup slips off really easily. Great tip for any syrup you might be measuring out. Remember to use a large pot to make the honeycomb toffee. Once you add the baking soda, it’ll expand significantly, so all that space will be needed.

Baking soda: Adding baking soda to the hot sugar syrup makes lots of tiny air bubbles that give the candy the porous, honeycomb texture it’s … Sometimes called cinder toffee, or hokey pokey, (or ‘the inside of a Cadbury’s Crunchie bar’!) honeycomb is a cooked mixture of sugar and golden syrup that has bicarbonate of soda added to it, which makes the confection puff up before it sets, giving the sweet that classic honeycomb texture.HONEYCOMB INSPIRED – This contemporary microwave features premium textured casing and chrome accents to bring a little style to your kitchen countertop.

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! Chewy honeycomb happens when the mixture hasn’t been cooked for long enough. This is most common when you don’t use a sugar thermometer. If you don’t heat the mixture to 149°C the sugar won’t achieve the brittleness required for that crumbly, crunchy texture. These will last much longer. The chocolate prevents the toffee pieces from being exposed to air, so these will stay crisp for much longer. I’ve kept mine for up to a month (could be even longer, but ours usually finish before that). 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 toffeeWITH 5 POWER LEVELS - Features 5 microwave power levels to tailor your cooking experience, including a convenient, defrost setting so you can cook meals straight from the freezer.