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Honeycomb Toffee Ingredients
Method Butter a tin 12 by 4 inches. Dissolve the sugar, water, cream of tartar and golden syrup over a low heat in a 4 pint heavy based saucepan, stirring gently. Placing thermometer on side of pan, bring to a gentle boil until it reaches 310°F. Remove from heat. Blend the soda with the 2 teaspoons water and add to the toffee. Stir gently and pour at once into the tin. Mark into squares when almost set. Yield: about 1
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