Cinder Toffee
This version of honeycomb is made with date syrup and coconut sugar
Ingredients
- 22 g water
- 20 g date syrup
- 48 g liquid glucose
- 120 g coconut sugar
- 2 g fine salt
- 6 g bicarbonate of soda
Method
- Set aside a medium sized glass or metal bowl that has been lined with baking paper
- Place the water, syrup, glucose, sugar and salt into a saucepan
- Bring to the boil over a medium temperature, whisking occasionally
- When the temperature reaches 140° Celsius, remove from heat
- Working very quickly, whisk in the bicarbonate of soda
- As soon as it is light and airy, pour into your prepared bowl
- Do not move the bowl until cool to the touch
- Break the cinder toffee apart and coat in tempered chocolate if desired
Notes
For the method I use to temper chocolate, see this recipe.