Honeycomb Toffee


2 Cups Sugar
1/2 Cup Light Corn Syrup
1/3 Cup Water
1 Tbsp. Baking Soda

Dark Chocolate
Sea Salt/Maldon Salt

Candy Thermometer

Line a 9 inch baking tray with parchment paper and grease thoroughly.

Set aside a metal whisk and 1 Tbsp. 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 5 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 1-2 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 – stopping to 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! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission