Honeycomb

Making your own cinder toffee requires a little care and attention but it's worth it. Break into shards and scatter over ice cream and other desserts

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Make a good trayful

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• a little sunflower oil
• 200g golden caster sugar
• 100g clear honey
• 1 tbsp bicarbonate of soda

Directions

1. Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
2. Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly-don't worry! Immediately pour into the tray, and leave to cool and set completely.
3. Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.

Categories: Cakes & Baking