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3-Ingredient Honeycomb Toffee Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 134 reviews
  • Author: Villerius
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes + 2 hours setting time
  • Yield: 10 servings
  • Category: Dessert, Candy
  • Method: Stovetop
  • Cuisine: British

Description

This 3 Ingredient Cinder Honeycomb Toffee is a classic crunchy sweet treat made with simple pantry essentials. It features a golden, airy texture created by baking soda reacting with hot sugar syrup, and can optionally be coated in smooth milk or dark chocolate for added indulgence. Perfect for satisfying your sweet tooth with minimal effort and ingredients.

Ingredients

Units Scale

Main Ingredients

  • 1 1/2 cups (439 grams) light corn syrup or golden syrup
  • 2 cups (400 grams) granulated sugar
  • 2 teaspoons baking soda/bicarbonate of soda

Optional Coating

  • 4 ounces (113 grams) milk or dark chocolate

Instructions

  1. Prepare the Pan: Line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper to prevent sticking and allow easy removal of the toffee once set.
  2. Cook Sugar Mixture: In a saucepan over medium heat, combine the sugar and corn syrup. Stir gently until the sugar dissolves and the mixture is fully melted. Then, without stirring further, cook until the mixture reaches the hard crack stage of 295°F (146°C) on a candy thermometer. This process usually takes 15-20 minutes and the syrup will take on a golden brown color.
  3. Incorporate Baking Soda: Turn off the heat. When the bubbling subsides, quickly whisk in the baking soda. This will cause the mixture to foam and expand, creating the honeycomb texture and a uniformly golden color.
  4. Set the Toffee: Immediately pour the foaming mixture into the prepared baking pan. Allow it to cool and harden at room temperature for about 2 hours.
  5. Optional Chocolate Coating: If coating with chocolate, break the chocolate into pieces and place in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 15-30 second intervals until fully melted and smooth. Break the set toffee into pieces and dip them into the melted chocolate. Place the coated pieces on parchment or baking paper until the chocolate is firm.
  6. Storage: Store the honeycomb in a well-sealed container at room temperature. It will keep fresh for 1-2 weeks.

Notes

  • This toffee produces a crunchy, airy sweet treat with a classic honeycomb texture.
  • Chocolate coating is optional but adds a rich layer of flavor and texture contrast.
  • Ensure the syrup reaches the correct temperature for proper texture; undercooking may result in sticky candy.
  • Use a candy thermometer for best results.
  • Store in an airtight container to preserve crispness and prevent moisture absorption.

Nutrition

  • Serving Size: 1 piece
  • Calories: 56 kcal
  • Sugar: 9 g
  • Sodium: 265 mg
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 1 mg

Find it online: https://emilyscook.com/3-ingredient-honeycomb-toffee-recipe/