NZ Woman's Weekly

Making honeycomb toffee

Making honeycomb toffee

I bought a packet of this old treat for my grandchildren recently and found myself eagerly snacking on it too! It took me right back to my childhood – this traditional toffee is a fun thing to make when you’re a kid.

The way it fluffs up once you add the baking soda is very exciting and I like to think it was one of those accidents which happened in someone’s kitchen 100 years ago when someone mistakenly added baking soda instead of flour.

The combination of sweet and sour when you bite into one of these treats is a lovely surprise. So why not make this next time there are some kids lurking in the kitchen, and dip it in chocolate for an extra treat. I was quite shocked to realise that this is basically made of 100% sugar so do make sure it is just a treat!

Honeycomb toffee

  • 1/2 cup brown sugar, firmly packed
  • 4 tbsp golden syrup
  • 2 tsp baking soda

1. Before you start, line a tray with some baking paper.

2. Mix the brown sugar and golden syrup together in a large saucepan. Place over a low heat and stir until the sugar has melted into the syrup. Turn up the heat a little and bring to the boil, stirring continuously. The mixture will darken and start to pull away from the sides of the pot after about 3 minutes.

3. Take it off the heat and drop a bit of the mixture into a glass of chilled water. When you remove the drop from the water you should be able to snap it – this means you have reached the “crack” stage.

4. Place the pan on the element for a moment to reheat, then remove and quickly stir in the baking soda vigorously. The mixture will fluff up (this is the baking soda reacting with the carbon dioxide which is trapped in the sugar mixture).

5. Pour the mixture onto the tray in one long lump – it will be very hot so be careful. Do not be tempted to smooth it out with a spatula to make it tidy or you will squash all the lovely bubbles.

6. Leave to set for about 30 minutes and then break into small pieces.

Chocolate dip

  • 100g dark chocolate
  • 1 tbsp canola oil

1. Break up the chocolate into squares and place in a microwave bowl with the oil. Microwave on high for 30 seconds at a time until is melted and smooth. If you don’t have a microwave, heat the chocolate and oil in a double boiler on the stove.

2. Dip the honeycomb into the chocolate and place on a lined baking tray until set.

Do you have a Nana recipe you’d like to share with me? I’d love to hear about it. Email me at: wendyl.nissen@nzww.co.nz or write to Nana’s Pantry, NZWW, PO Box 90119, Victoria St West, Auckland 1142.

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