Honeycomb Toffee aka Cinder Toffee

Mum used to make this for Bonfire Night, she called it Cinder Toffee because it has an aerated texture like cinder breeze block. You’ll need a sugar thermometer.

225g (8oz) sugar
Small pinch cream of tartar
1 tablespoon golden spoon
70ml (2½ fl oz) cold water
¼ teaspoon bicarbonate of soda
1 teaspoon warm water

Put the sugar, cream of tartar, syrup and cold water into a heavy pan.
Heat gently until the sugar has dissolved.
Boil without stirring until the mixture reaches 155˚C / 310˚F
Remove the pan from the heat.
Mix the bicarbonate of soda with the warm water, add to the boiling toffee, stir gently.
Pour into a greased tin and leave to cool and set.

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