Honeycomb Toffee Recipes

Steps:

• Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
• Set aside a metal whisk and one Tablespoon of baking soda.
• In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
• Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
• Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
• Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

Steps:

• Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
• Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Steps:

• Line a 9-inch (22 cm) baking tray with parchment paper and grease thoroughly.
• Set aside a metal whisk and one tablespoon of baking soda.
• In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300˚F (150˚C).
• Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.
• Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.
• Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

Steps:

• Line a nine inch baking tray with parchment paper and grease thoroughly. Set aside a metal whisk and one Tablespoon of baking soda. In a LARGE saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water. Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C). Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours. Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces. Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds. Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes. Enjoy

Steps:

• HONEYCOMB:
• Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
• Increase heat and stir until deep gold and foaming.
• Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
• Break in to 1cm square pieces.
• ICE CREAM:.
• Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
• Whip cream and vanilla until peaks form, cover and refrigerate.
• Combine sugar and water in saucepan and stir over low heat until dissolved.
• Increase heat and cook without boiling until hard boil stage.
• Beat eggs until pale and thick.
• While still beating, gradually add hot syrup and beat until cool.
• Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
• Cover and freeze for 5 hours.
• SAUCE:.
• Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
• Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
• Serve ice-cream in wedges with sauce and a toffee decoration.
• TOFFEE:
• Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.