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.
Here’s what you will need to make approx 20 pieces.
Line a 25cm 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 (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. Immediately turn off the heat, chuck in the bicarbonate of soda and give it a good whisk until you can’t see any more bicarb.
Quickly pour it into your prepared tin and leave to cool & set for 30 minutes.
When it’s hard, cut/break into large chunks.
Either in a microwave or 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 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!
I hope you enjoyed this week’s post, until next time my lovelies. Miss KitchenMason x
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