Honeycomb (Cinder Toffee / Hokey Pokey)
80 g sugar
50 g golden syrup
1 tsp baking soda
In a saucepan, heat the sugar and golden syrup together over medium heat. Stir gently until the sugar is fully dissolved.
Use a candy thermometer to monitor the temperature. Once the mixture reaches 116 °C (you can test by dropping a small amount into ice-cold water; it should form a soft ball), remove the saucepan from heat.
Quickly add the baking soda and stir vigorously. The mixture will bubble up, so be cautious.
Immediately pour the mixture onto a baking paper-lined tray and let it cool completely.
While waiting for the honeycomb to cool, place the saucepan under hot water to make it easier to clean.
Once cooled, break the honeycomb into pieces using a meat mallet or rolling pin.
This treat is fantastic as a topping for ice cream or enjoyed on its own!