Another no-bake holiday treat that is legendary with slight variations not only with ingredients but in name as well. Whether you call this Sponge Toffee, Sea Foam Candy, Puff Candy (Scotland), Honeycomb, Honeycomb Toffee or Hokey-Pokey the texture is airy, rigid and sponge-like. A simple recipe that is quick to prepare and a pleasure to munch and crunch.
Cinder Toffee
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1 cup (200 grams) white sugar
5 tablespoons golden syrup
1 tablespoon baking soda (bicarbonate of soda)
Generously grease a 8 inch x 8inch (20cm x 20cm) square foil tin pan with butter. Place a couple of sheets of aluminium foil on a clean flat surface and place the prepared tin on top. This will catch any cinder toffee trying to escaping the tin.
In a large heavy bottom saucepan add the sugar and golden syrup and mix together until you have clumps of golden sugar. Turn the stove burner on medium heat and place the saucepan over it. Heat and simmer, allowing the mixture to bubble for about 3 minutes... possibly 4 minutes. The colour should be golden amber and no darker.
Take off the heat and quickly whisk in the baking soda. The mixture will froth and foam and double up into an opaque pale golden mass. Quickly pour into the prepare buttered tin pan and leave to set for 2 hours.
Once set, you can use a knife and to cut pieces, the best you can, however I find it best to turn the pan upside down onto the aluminium foil that is set underneath and bash the bottom of the tin with your hand and listen to the crunch and crackle of the falling shards of cinder toffee pieces. Lift the tin and behold a heap of splintered golden cinder toffee.
Notes: pieces can be dipped into melt chocolate and allowed to set on parchment paper for a homemade take on a Crunchy or Violet Crumble bar.