I came across the idea to make honeycomb as Christmas gifts. I was inspired to make a crazy glittery sugar-fest that bagged up as Christmas gifts. So not one to let an awesome idea go to waste I set about making Glittery Honeycomb.
Let me tell you, this is no easy feat. Dealing with boiling sugar is hard enough anyway but if you don’t get it at the right point you end up with a hardened solid rock of glittery toffee instead of light honeycomb. I was really struggling. So after my 3rd failed attempt I did some more internet research and came by this excellent step by step Instructables photo tutorial to help me get my head round the honeycomb madness.
Of course, everyone tweaks a recipe don’t they? So this is how I made my Glitter Honeycomb/Cinder Toffee.
Measure the sugar into a small milk pan. Add two forkfuls of Golden Syrup. This is a much easier way to measure and deal with the golden syrup. Just scoop, twist and drip into pan.
Using a wooden spoon, mix together the sugar and syrup until clumpy. Then place the pan onto a very small, low heat. (Low, slow heat is key here or the sugar will burn without bubbling and it turns bitter and hard).
It can take around 10 minutes for the mixture to melt. The sugar must dissolve first. Give it a couple of stirs just to be sure. It will then start to darken in colour and bubble a lot. (if the bubbles are uneven lift off the heat for a moment and swirl).
When the mixture is bubbling and golden brown you will need to test that it is hot enough. This can be done my taking the end of a clean spoon, dipping it into a cold cup of water. You might hear a small cracking and the mixture should harden immediately. Try cracking it off with your teeth, if it’s chewy it is not ready.
Once at the correct temperature act fast or it will burn. Add the tsp of bicarb and lightly whisk the mixture. It should foam up as the bicarb is mixed throughout.
Quickly add to a small tin covered in baking parchment paper. Don’t prod, poke or scrape the mixture or it will collapse.
Sprinkle the glitter over the top and allow to cool.
Gently break into pieces and bag it up as gifts. Or scoff the lot. Or sprinkle over ice cream. Or dip in melted chocolate.
Sorry, it sounds more complicated than it is. Once I got the hang of it, I was fine.