Golden Honeycomb Toffee
Inspired by techniques from Food Network Kitchen and Serious Eats.
Light, crunchy honeycomb toffee made by whisking bicarbonate of soda into light golden caramel and letting it set into a bubble-filled slab.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Prepare first. Oil the tray and line it with baking paper. Sift the bicarbonate into the small bowl to remove lumps and keep the whisk beside the stove; the final steps take seconds.
- 2
Dissolve the sugar. Put the sugar, corn syrup and water in the deep pan over medium heat and stir until the sugar has dissolved.
- 3
Boil to 149 °C. Stop stirring, turn the heat to medium-high and boil for 10-12 min, until the syrup is light gold and reads 149 °C.
- 4
Whisk in the bicarbonate. Take the pan off the heat, add the bicarbonate and whisk for no more than 5 seconds. The caramel foams up dramatically, so use a deep pan.
- 5
Pour without spreading. Pour it straight onto the tray and leave it where it lands. Spreading or pressing knocks out the bubbles.
- 6
Leave to set. Leave it undisturbed for about 1 h, until cold and crisp right through, then break it into chunks.
Storage
Keep in an airtight container at room temperature for up to 1 week; it softens quickly if left out.
Equipment
- rimmed baking tray
- baking paper
- deep heavy saucepan (at least 3 litres)
- digital thermometer
- whisk
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 118 kcal |
| Protein | 0 g |
| Carbohydrate | 30.2 g |
| of which sugars | 30.2 g |
| of which free sugars | 30.2 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.67 g |
Protein per 100 kcal
0 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
