Description
Approximately 24 irregular pieces of plain airy honeycomb toffee.
Ingredients
Scale
- 1 cup Granulated sugar
- 1/4 cup Honey
- 1/4 cup Water
- 2 teaspoons Baking soda
Instructions
- Line a 9-inch square pan with parchment and place on a heatproof surface. Sift 2 tsp baking soda into a small dry bowl. In a 3-quart saucepan combine 1 cup sugar, 1/4 cup honey and 1/4 cup water, stirring before heating to moisten sugar.
- Heat syrup to a boil, then cook without stirring until a candy thermometer reads 300°F, approximately 10–15 minutes depending on pan and heat. Keep hands and children well clear of the very hot syrup.
- Remove pan from heat. Quickly whisk in all 2 tsp baking soda just until incorporated; the syrup will foam dramatically. Immediately pour into prepared pan without spreading or pressing, which would crush bubbles.
- Leave undisturbed until completely cool and brittle, approximately one hour. Lift from parchment and break into around 24 irregular pieces. Record thermometer calibration, foam height, set and actual portion count in a first trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 60 minutes, included in the total.
Untested estimate: heat syrup to 300°F (not by clock alone), then about one hour set; humid conditions may change set.
- Prep Time: 10 minutes
- Chilling, resting or cooling: 60 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Serving Size: One small broken piece; sizes vary