Your need a large stainless steel pot for this as the sugar mixture foams up once the baking soda is added to it. A light coloured interior pot surface, such as stainless steel, as it makes it easier to tell the colour of the cramelising sugar.
Candy thermometer is recommended.
Yes candy thermometer is really recommended. Even i failed to get a honeycomb textures but is very addictive to eat, will try again never give up.
Ingredients:
60ml golden syrup ~ honey
2 tbsp water
1/2 tbsp baking soda, sifted
Garnish
Melted chocolate
Sea salt
Method:
Line the base and sides of a 20cm square tin with greaseproof paper.
Place sugar, golden syrup and water into a large heavy pot.
Over medium heat, bring the mixture to the boil,stirring occasionally. Continue boiling until the sugar reaches the hard ball stage (150C).
Immediately remove from the heat and sprinkle in the baking soda.
Whisk the soda in gently but quickly.
The mixture will foam up and you don't want it to deflate.
Pour in into the prepared tin. Set aside for 1 - 2 hours to harden.
Lift the toffee out of the tin using the paper. Crack the toffee into shards with the handle of a wooden spoon or if you want more even pieces, use a serrated knife to saw through it.
If preferred, dip one each of each piece into melted chocolate and sprinkle with sea salt.
Store in an air-tight tin at room temperature.
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