Easy Chocolate Cinder Toffee Recipe

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In this post you will use this super easy chocolate cinder toffee recipe to create one of the most magical treats to ever come out of a kitchen! Often called honeycomb or hokey pokey, this wonderful chocolate delight really is so much fun to make. With one secret ingredient, this magical mixture turns from a sticky bubbling caramel into a sweet and airy confection that is guaranteed to make you smile! Love Bonfire Night recipes? You should totally check out my bonfire toffee recipe too! I promise you’ll love it.

In using this cinder toffee recipe, you’re basically learning how to make your very own Crunchie bars. Not gonna lie, they are literally one of my favourite chocolate bars EVER! I always seem to forget about them but, every now and then, I’ll notice them in the shops and pick one up. As soon as I take one bite I’m immediately in honeycomb heaven!

There’s just something about them. You can’t possibly deny how delicious they are. That’s why, when you realise how easy it is to make your very own at home, it’s the best thing in the world!

So! Do you want to learn how to make cinder toffee for yourself? Read on for the easy step by step recipe or watch my handy video guide to get you on your way.

Still looking for ways to really go the extra mile for your Bonfire Night party this year? How about my easy bonfire cupcakes or spectacular firework cookies?

Top Tips for Making Chocolate Cinder Toffee

• Get yourself a sugar thermometer (affiliate link).. This recipe is very tricky to do without one! Plus, they’re super cheap and very handy anyway.
• I recommend storing your finished chocolate cinder toffee in a metal container at room temperature. Sugar has a tendency to ‘sweat’ when stored in plastic and this could make your cinder toffee go sticky.
• Melt your chocolate as per the instructions in the recipe card below. This is the easiest way EVER to temper chocolate!
• Whatever you do when making the cinder toffee, DO NOT STIR! This will cause the sugar to crystallise and render your cinder toffee useless.

Easy Chocolate Cinder Toffee – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here’s what you will need to make approx 20 pieces.

• 2 tbsp Honey
• 2 tbsp Golden Syrup
• 100g (1/2 Cup) Caster Sugar
• 2 tsp Bicarbonate of Soda
• 150 – 200g (5.3 – 7 oz) Milk Chocolate

Essential Equipment

• 20cm (8″) Square Baking Tin OR Silicone Baking Pan
• Large Saucepan
• Thermometer
• Whisk
• Mixing Bowl

Instructions

Line a 20cm (8″) square tin with baking paper and grease lightly with oil. Or, like me, just use a silicone tin as it won’t stick.

In a large pan, add the honey, golden syrup and sugar. Mix it all together now as it’s not wise to do so when over the heat.

Place the pan over a high heat and bring to the boil.

Bring the mixture to 145°C/293ºF (it will take approx 2-3 minutes from boiling point – if you don’t have a thermometer, watch the video to see what it should look like.)

Now for the magic. Turn off the heat, immediately add in the bicarbonate of soda, and give it a really good whisk until you can’t see any more bicarb.

Quickly pour it into your prepared tin and leave to cool and set for 30 minutes.

When it’s set firm, cut or break it into large chunks.

Then, either in a microwave in 10 second intervals, or in a glass bowl set over a pan of barely simmering water, gradually melt the chocolate until smooth.

Place a sheet of greaseproof paper onto a baking sheet. Then dip each piece of cinder toffee into the chocolate, and allow to set fully on the sheet.

Store in an airtight container at room temperature and consume within 5 days.

See, I told you it was quick and easy! Chocolate Cinder Toffee is seriously gorgeous stuff, I absolutely love it. Like glistening gold dust smothered in a smooth, silky chocolate coat… drool. Yeah, they ain’t gonna last long that’s for sure!

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Continue to Content

Chocolate Cinder Toffee Recipe

Yield: 20 Pieces

Prep Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour

This easy step by step recipe will enable you to make your very own chocolate cinder toffee. (Also known as honeycomb or hokey pokey.)

Print

Ingredients

• 2 tbsp Honey
• 2 tbsp Golden Syrup
• 100g (1/2 Cup) Caster Sugar
• 2 tsp Bicarbonate of Soda
• 150 - 200g (5.3 - 7 oz) Milk Chocolate

Essential equipment

• 20cm (8") Square Baking Tin OR Silicone Baking Pan
• Large Saucepan
• Thermometer
• Whisk
• Mixing Bowl

Instructions

1. Add the honey, golden syrup and sugar to a large saucepan and mix. 
2. Set over a high heat and bring to the boil. You can swill a little if you have to but DO NOT STIR.
3. Bring the mixture to 145°C/293ºF, then add the bicarbonate of soda and whisk immediately and briskly until it has dissolved.
4. Quickly pour the cinder toffee into a silicone pan and leave for 30 minutes to set. Once set, break the cinder toffee into pieces.
5. Break the chocolate into a microwavable bowl and switch your microwave to half power. Then heat in 10 second intervals, stirring well between each time until it's two thirds melted. Then stir continuously until completely melted.
6. Dip each piece of cinder toffee into the chocolate then leave to set on a lined baking tray at room temperature. Once set, store in an airtight container and consume within 5 days.

Notes

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Storage

Store in an airtight container at room temperature and consume within 5 days.

Tips

• Get yourself a sugar thermometer (affiliate link). This recipe is very tricky to do without one! Plus, they’re super cheap and very handy anyway.
• I recommend storing your finished chocolate cinder toffee in a metal container at room temperature. Sugar has a tendency to ‘sweat’ when stored in plastic and this could make your cinder toffee go sticky.
• Melt your chocolate as per the instructions in the recipe card below. This is the easiest way EVER to temper chocolate!
• Whatever you do when making the cinder toffee, DO NOT STIR! This will cause the sugar to crystallise and render your cinder toffee useless.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

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  OXO Good Grips Whisk, 9 inch
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Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 9mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 1g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

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Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.