Honeycomb Toffee | Cinder Toffee Recipe

This simple candy is a perfect gift recipe and worth taking bite after bite.

Akansha Bansal
Honeycomb Toffee | Cinder Toffee Recipe
7132 ratings.

Honeycomb Toffee | Cinder Toffee Recipe is also known as angel food, hokey pokey, sponge toffee or sea mist candy. It has a crunchy brittle crust which needs to be broken to chew. But yet this simple candy is a perfect gift recipe and worth taking bite after bite.

Make sure crystallization of sugar is totally avoided. Undercooked candy is gooey-chewy and overcooked candy is bitter. Candy thermometer is the best solution for this. This 4 ingredients honeycomb toffee needs minimal time for preparation.

Enjoy the honeycomb toffee with sea salt sprinkled chocolate ganache. Serve it along with Fresh Ginger Lemonade to pair with Spinach Corn Sandwich Recipe on an evening.

If you like this recipe, look into more sweet recipes that we have-

  1. Goan Sweet Khatkhati Recipe (Coconut Candy)
  2. Gur Paare Recipe ( A traditional Punjabi Wedding Sweet)
  3. Til Ke Ladoo(Sesame Ladoo) Recipe
  4. Roasted Peanut & Fried Gram Chikki Recipe

Note: If you do not have a Candy thermometer, take a teaspoon of boiling mixture after 4.8 minutes (assuming that cooking is on high flame) and drop this hot mix in a bowl with cold water. If it immediately crystallizes into hard candy, the mixture is ready.

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

10 M

Total in

20 M


4 Servings


  • 1 cup Cane sugar
  • 4 tablespoon Corn syrup , or golden syrup
  • 3 tablespoons Water
  • 1-1/2 teaspoon Baking soda

How to make Honeycomb Toffee | Cinder Toffee Recipe

  1. To prepare Honeycomb Toffee | Cinder Toffee Recipe, it is very important to get all the ingredients at an arm’s reach, since it is a quick recipe. Also, grease the parchment paper thoroughly and line a baking sheet.

  2. Take a Large Saucepan and pour in sugar, corn syrup/golden syrup, and water and mix well till combined.

  3. Now, on a high flame, let the sugar melt. Do not try to sauté or mix. You can only swirl the pan a couple of times, though.

  4. Dip in a Candy thermometer set it to 300 degrees Fahrenheit. (Mine reached this stage after 4 minutes 50 seconds).

  5. Witness magic of soda now. Take the pan off the flame and add baking soda and whisk vigorously with a wooden ladle for about 30 turns. The mixture will bubble up high like lava at this stage (thrice the initial volume). The color changes to amber.

  6. Pour the bubbling mixture on a lined baking pan with greased parchment paper and let it set for 2 hours in open air at room temperature.

  7. Break the honeycomb candy brittle, with a kitchen hammer or a heavy spoon.

  8. Store in an airtight jar away from moisture and enjoy homemade honeycomb toffee whenever you want, dipped in warm chocolate ganache. Serve it along with Fresh Ginger Lemonade to pair with Spinach Corn Sandwich Recipe during snack time.