Comments on: Honeycomb Toffee

By: Kieran

Kieran — Tue, 08 Jul 2008 18:16:27 +0000

It’s really about the consistency, Martin. Hard crack is when you drop a bit of it in a glass of water and it immediately hardens and is easy to break. On a candy thermometer it would be 149 – 154C (300Â° Fâ€“310Â° F).

By: Martin

Martin — Tue, 08 Jul 2008 05:16:50 +0000

“Hard crack stage” – is this when the caramel changes from foaming white to liquid amber?

By: Tracy

Tracy — Sun, 09 Dec 2007 15:26:16 +0000

I just found your blog and I love reading it. I’ve only been to Ireland once but I’d love to go back! We did some great shopping in Killarney.

I’m going to have to try making that candy. I don’t know who invented it but I know another name for it. In Milwaukee, where I used to live, a store called it “Fairy Food.”

By: Tusk

Tusk — Fri, 30 Nov 2007 15:05:55 +0000

No, not great caramel corn. THE BEST caramel corn. If you pour it over the popcorn, then bake at 300 degrees for 20 minutes, stirring often, it gets in all the nooks and crannies. Seals the popcorn pretty well…

Then make ice cream with it. Yum.

By: kathy

kathy — Wed, 21 Nov 2007 17:32:09 +0000

Golden syrup is corn syrup in the US. I’ve made a recipe just like this in the microwave as its easier than over a stove.
Variation: I heat just below the hard crack stage and pour over popcorn for a great caramel corn.

By: Lisa

Lisa — Mon, 19 Nov 2007 17:45:32 +0000

I’ve had no trouble finding Golden Syrup here in the States at larger markets (along with Marmite!)

By: Rose

Rose — Sun, 18 Nov 2007 22:06:42 +0000

This beautiful crunchy item sounds delicious. maybe over the holidays…

By: Tusk

Tusk — Thu, 15 Nov 2007 19:01:47 +0000

The Golden Syrup would be called Corn Syrup in the US.

Honeycomb Toffee is a lot like a style of Peanut Brittle. Without the peanuts of course. Also really good with black or regular walnuts.