Chocolate Honeycomb (also known as Cinder Toffee)

As darkness descends on Saturday (5th November), you will find most Brits standing outside in the freezing cold, staring at a burning fire, waving a sparkler intermittently, and perhaps even letting off a few crazily expensive fireworks. Bonfire night, it’s called, and it is a popular celebration in the UK.

Cinder toffee is something we traditionally eat on Bonfire Night (sometimes referred to as Guy Fawkes night) but you can eat it all year round. I’ve made versions of it before, but never included a slathering of chocolate, so when I spied this candy recipe from one of my favourite blogging friends, Gemma from Life is Knutts, I knew some of these babies had to be mine.

One of my favourite sweets (candy) is Cadbury’s Crunchie, but we can’t get it here in Sweden. No longer will I lament over this, because I tell you something, I don’t think you could come any closer to the real thing than this recipe. What’s more, you can make it for a fraction of the cost and know exactly what’s gone in to it.

I have to be honest and say that making this can be a little tricky (and messy). While trying to make the video for this recipe, I needed to make four different batches. Admittedly, this was mainly because I wasn’t happy with the video, but also because I burnt the first batch and overcooked the second. So, be very careful you don’t burn the sugar mixture. And, you don’t want to be leaving your utensils and pans laying around for too long before you soak them. Nope. Believe me, I speak from experience!

To make my honeycomb, I used something called ljus sirap which is a dark caramel colour. It’s common for people in the UK to use Lyle’s Golden Syrup in honeycomb, but if that’s not available, corn syrup could be substituted (I haven’t use either, so can’t guarantee the results if you do). Have a read of this useful article about the light and dark syrups available in Sweden.

No prizes for guessing that this didn’t hang around for long – it was absolutely divine, and as a team effort, we managed to gobble it up in a matter of hours. Addictive is not the word – you have been warned!

If you happen to come across this recipe during the festivities of Christmas, why not try my gingerbread version?

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Chocolate Cinder Toffee (honeycomb)

Course Candy

Cuisine British

Prep Time 10 minutes

Ingredients

• 200g (1 cup) white sugar
• 4 tablespoons light syrup (see notes)
• 1 tablespoon bicarbonate (baking soda)
• 100g (3½ oz) milk chocolate
• 100g (3½ oz) dark chocolate

Instructions

• Prepare a baking pan or tray with grease-proof paper. You can use any size tin (mine is 24cm x 22cm) but make sure it is at least 5cm deep, otherwise you could experience an overflow of molten sugar! Please note: the thickness and depth of your candy will depend on the size of pan you use. A larger pan will produce a thinner cinder toffee.
• In a heavy bottomed pan, add the sugar and syrup and heat on a medium temperature until the sugar starts to melt.
• Stir often to make sure the mixture doesn't stick. Continue until all the sugar has melted, is a runnier consistency and it is a nice golden caramel colour. DO NOT OVERCOOK! In a matter of seconds, it can burn.
• Remove from the heat and then immediately add the baking soda, beating it in to the hot mixture, then pour into the prepared tin. Move fast because the sugar mixture starts to harden almost immediately.
• Set to one side until it has hardened completely (about 30 minutes).
• Melt the chocolate and then pour over the hardened honeycomb. Allow the chocolate to set (it doesn't need to be in the fridge unless you are in a hurry).
• When ready, break into shards (don't use a knife as it will just shatter). The pictures in this post show very large pieces for photographic purposes which were broken into smaller pieces before eating.

Notes

• The syrup we have in Sweden is called ljus sirap and is a dark caramel colour. It's common for people in the UK to use Lyle's Golden Syrup in honeycomb, but if that's not available, corn syrup could be substituted (I haven't use either, so can't guarantee the results if you do). 
• Disclaimer: I use grams in my recipes as weighing ingredients is the most accurate method. I have also converted the amounts to imperial measurements, but I have not made the recipe with these, so results cannot be guaranteed.