Honeycomb, Cinder Toffee, Hokey Pokey, what ever you like to call it, its one of those naughty sweet treats that is highly addictive and while I was sharing a recipe for Marshmallows and the tricky process of working with sugar and thermometers, I thought I may as well add this recipe. After all, this is another family favourite and something I often throw together in seconds just before the children get home, for a naughty treat.
This is another tricky recipe, you face the perils of the sugar burning, watching a thermometer reach levels that should only be reached in a volcano and god help you if you spill some onto your skin!!! Now that hurts !!!
But who can resist it, I will eat it until it makes my tongue raw, its that addictive.
Gorgeous golden shards crumbled over a good quality ice cream, served with coffee at the end of a meal or given as a gift, its crunchy, sweet naughtiness will always hit the spot.
Buon appetito
100g Fair trade caster sugar
3 tablespoons of golden syrup
1 teaspoon of bicarbonate of soda
Mix the caster sugar and golden syrup together in a heavy bottomed pan large enough to accommodate the rising sugar when it bubbles up.
Put the pan on a low heat stirring with a wooden spoon until all the sugar crystals have dissolved, at this point stop stirring and heat until 145-150C.
Add the bicarbonate of soda, take off the heat, and stir.
Quickly pour the gooey bubbling mixture onto a baking tray covered with grease proof paper or greased foil.
Leave to cool then transfer to an air-tight container. You can also cover it in chocolate.
