Cinder Toffee, or honeycomb, is a traditional treat for bonfire night but would make a great treat to offer at Halloween too. Something a little bit different for the trick or treaters in your neighbourhood. Coat it with chocolate if you like. Delicious.
butter for greasing
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
Butter a 20cm square tin.
Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in 2 tsp bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming.
Scrape into the tin immediately but be careful as the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr - 1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.