I know what you’re thinking… you want a super quick, super easy, naturally vegetarian AND gluten free recipe right? Give this chocolate cinder toffee a go and I promise, you won’t regret it! Alternatively referred to as hokey pokey or honeycomb, it’s like making your very own, home made Crunchie bars. Awesome right?
In other news this week, I’ve also tried something a little different for you lovely lot. It’s the first ever KitchenMason step by step video! I hope you like it.
2 tbsp Honey
2 tbsp Golden Syrup
100g Caster Sugar
2 tsp Bicarbonate of Soda
150 – 200g Milk Chocolate*
* for Gluten Free, check the wrapper as some are/some aren’t.
Line a 25cm square tin with baking paper and grease lightly with oil. Or, like me, just use a silicone tin as it won’t stick.
In a large pan, add the honey, golden syrup and sugar. Mix it all together now as it’s not wise to do so when over the heat.
Place the pan over a high heat and bring to the boil.
Bring the mixture to 145°C (it will take approx 2-3 minutes from boiling point – if you don’t have a thermometer, watch the video to see what it should look like.)
Now for the magic. Immediately turn off the heat, chuck in the bicarbonate of soda and give it a good whisk until you can’t see any more bicarb.
Quickly pour it into your prepared tin and leave to cool & set for 30 minutes.
When it’s hard, cut/break into large chunks.
Either in a microwave or a glass bowl set over a pan of barely simmering water, gradually melt the chocolate until smooth.
Place a sheet of greaseproof paper onto a baking sheet. Then dip each piece of cinder toffee into the chocolate, and allow to set on the sheet.
Store in an airtight container and consume within 5-7 days.
See, I told you it was quick and easy! Chocolate Cinder Toffee is seriously gorgeous stuff, I absolutely love it. Like glistening gold dust smothered in a smooth, silky chocolate coat… drool. Yeah, they ain’t gonna last long that’s for sure!
I hope you enjoyed this week’s post, until next time my lovelies.