Honeycomb Toffee

 This is such a simple and really delicious sweet that is great for nibbling with friends and guests.
It is a more traditional version of honeycomb than cinder toffee and it is much richer.
If you find it too rich then just use a bit more golden syrup and a little less black treacle until you find the flavour that you love.

Ingredients

125g unsalted butter
30ml cider vinegar
100ml black treacle
200ml golden syrup
400g demerara sugar
2.5ml bicarbonate of soda



Method

Grease a 20cm square cake tin (although I used a 25cmx35cm swiss roll tin)
Line it with a sheet of baking parchment so that each end of the paper comes up the side of the tin.
Melt the butter gently in a large heavy saucepan (the larger the better as the mix will grow in size as it bubbles).
Add the vinegar, treacle, golden syrup and sugar. Stir gently until the sugar has dissolved.
Turn up the heat to medium and then without stirring, heat the syrup to the HARD CRACK stage on a thermometer (154 deg C)
Remove the pan from the heat and immediately stir in the bicarbonate of soda.
As the mixture begins to froth stir it again (be careful as it will be bubbling a lot)
Pour the mixture into the tin and leave to cool.
When it begins to set (anywhere from 10mins to 30mins depending on the depth of the mixture) score it with a knife into bitesize pieces.
Leave it to cool completely before lifting the block out of the tin (using the baking paper) and break or cut into squares.
Store in an airtight container and enjoy.

Don't panic if the mix sets before you have scored it as you can always smash it with a rolling pin. If your sweets are quite thin then you may be able to break it up by hand without scoring it if it has set.