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Honeycomb Toffee Recipe

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This recipe for Honeycomb Toffee is from Tried and True, Recipes from My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cups sugar
⅔ cup light corn syrup
⅓ cup water(80 mL)
4 tsp baking soda
¼ tsp cream of tartar
2 tsp vanilla
Directions:
Directions:
Line a cookie sheet baking dish with parchment paper.
Set aside a metal whisk , baking soda, cream of tartar and vanilla.
In a large saucepan (bigger the better - as this will more than triple in size) over medium heat–combine sugar, corn syrup, and water.
Stir to incorporate, then leave to boil. Put lid on for 1 minute after it starts boiling. the condensation will melt any stray granules of sugar on the sides of the pot. Remove lid and insert candy thermometer and continue to heat–without stirring–until the mixture reaches 300˚F (150˚C).
Remove from heat and ~working quickly~…add the baking soda, cream of tartar and vanilla and quickly whisk into the sugar syrup (whisking for no more than five seconds–to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.

 

 

 

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