Honeycomb, also known as cinder toffee, is a classic confection. Sweet with a deep crunch and a slight saltiness, it’s been a British favorite for decades. However, it’s got a reputation for being tricky to make, with a lot of care required to create a caramel and then need for speed once you’ve chucked the bicarb into the pan. But follow these straightforward steps and you’ll end up with perfect honeycomb every time.
STEPS TO SUCCESS...
ABOUT THE SIZE OF IT
A deep 20cm tin is ideal as the high sides prevent the mixture from spreading outwards, helping it stay puffed.
Have the tin-lined, all the ingredients weighed out and a sugar thermometer to hand. Once the sugar starts cooking you’ll need to keep an eye on it and once it reaches the desired temperature you’ll need everything to hand to work quickly to get the best results.
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