Recipes Cinder Toffee (Chocolate Honeycomb) 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Muffins with a Hill of Blueberries for Spring admin April 4, 2022 New Recipe: Enter MySaline’s Easter Cake Contest Apr 9th in Benton admin February 5, 2022 New Recipe: Clodagh McKenna lands permanent role on This Morning after delighting viewers last month admin March 11, 2021 New Recipe: Chicken Gloria Recipe: Not Sure Who Gloria Is, But Her Mushroom & Chicken Casserole Recipe Is Glorious | Casseroles admin March 16, 2022 New Recipe: Ann’s Raspberry Farm | Food Growers admin March 11, 2021 New Recipe: Best Cookie Lovers No-Churn Ice Cream Recipe admin April 21, 2021 About The Author More from this Author One Response teejaymorgs October 8, 2021 This is so easy to make. Your very own Crunchie in time for Halloween! From: https://www.thespeltkitchen.com/chocolate-honeycomb-aka-cinder-toffee/ INGREDIENTS 200g white sugar 4 tablespoons golden syrup (see notes) 1 tablespoon bicarbonate (baking soda) 200g milk chocolate INSTRUCTIONS In a heavy bottomed pan, add the sugar and syrup and heat on a medium temperature until the sugar starts to melt. Stir often, making sure the mixture doesn’t stick, and continue to cook until it changes to a darker brown colour (this should take around 6-8 minutes but watch it carefully because it is very easy to burn). Remove from the heat and then quickly add the baking soda, whisking 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). In the meantime, melt the chocolate and then pour over the hardened honeycomb. Break, crush or cut up the gingerbread and sprinkle over. Allow the chocolate to set (it doesn’t need to be in the fridge unless you are in a hurry). When ready, break or cut into shards. The pictures in this post show very large pieces for photographic purposes which were broken into smaller pieces before eating. NOTES Golden syrup is something commonly used in the UK. Sources tell me that it is available in the US and Canada and can be found in the International aisles (Lyles is the brand). That said, any golden-coloured syrup should work in this recipe. Some people have reported that the cinder toffee has overflowed. Therefore, make sure you use a fairly deep dish (mine is 5cm in depth). Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.