Gingerbread Chocolate Honeycomb (Cinder Toffee)

This gorgeous gingerbread chocolate honeycomb is a festive twist on the popular traditional candy

I first made cinder toffee (also known as honeycomb, angel food candy, hokey pokey or sea foam, to mention just a few) a couple of years ago. It was the first of my posts to ever go “viral” and so far, has amassed 80,000 shares over social media.

Traditionally, in the UK we eat cinder toffee around the time of Bonfire Night (5th November) but I thought it was time there was a Christmas version.

Enter my gingerbread chocolate honeycomb. Very little has been changed from my original recipe but this time I’ve added traditional gingerbread spices and topped the chocolate off with broken pepparkakor (gingerbread).

I wasn’t sure how well the gingerbread flavours would mesh with the cinder toffee itself but it worked beautifully. Shouldn’t have been surprised, though. The sweet toffee/caramel and ginger were so gorgeous together in my apple and ginger cake. 

Cinder toffee is a cinch to make. Yes, you need to move the speed of a lightening once you’ve added the baking soda. That’s the most difficult part, and the crunchy, yet melt in the mouth, candy takes just minutes to make. Here’s how I made the regular version, which will give you an idea of the process (if you’re unsure):

If you are looking for other sweet, festive treats, you might enjoy these Christmas recipes:

Ginger spiced butter cookies

Gingerbread brownies

Candy cane milk chocolate truffles

Saffron biscotti

Gingerbread rocky road

Print Pin

Gingerbread Chocolate Honeycomb (Cinder Toffee)

Ingredients

Cinder toffee:

• 200g (1 cup) white sugar
• 4 tablespoons light syrup (see note 1)
• 1 tablespoon bicarbonate (baking soda)
• 1 tablespoon gingerbread spice (see below & note 2)

Topping:

• 100g (3½ oz) milk chocolate
• 100g (3½ oz) dark chocolate
• broken/crushed gingerbread

Gingerbread spice (see note 2):

• 2 tablespoons cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cardamom
• 1 tablespoon ground cloves

Instructions

Cinder toffee:

• Prepare a baking pan or tray with grease-proof paper.

  You can use any size tin - mine is 24cm x 22cm (9½" x 8¾"). Just make sure it is at least 5cm (2") deep, otherwise you could experience an overflow of molten sugar!

  Please note: the thickness and depth of your candy will depend on the size of pan you use. A larger pan will produce a thinner cinder toffee.
• In a heavy bottomed pan, add the sugar and syrup.
• Heat gently on a medium temperature until the sugar starts to melt.
• Stir often to make sure the mixture doesn't stick.
• Continue until all the sugar has melted, is a runnier consistency, and is a nice golden caramel colour. Do not overcook: in a matter of seconds, it can burn. And yes, I speak from experience.
• Remove from the heat and then immediately add the baking soda and gingerbread spice.
• Quickly beat the soda and spices into the mixture (take care, as it is very hot).
• Pour into the prepared tin. Move very fast because the sugar mixture starts to harden almost immediately.
• Set to one side until it has hardened completely (about 30 minutes).

Topping:

• Melt the chocolate, and then pour over the hardened honeycomb.
• Break up some gingerbread cookies, and sprinkle over the top.
• Allow the chocolate to set (it doesn't need to be in the fridge unless you are in a hurry).
• When ready, break into shards (don't use a knife as it will just shatter). Please note: the pictures in this post show very large pieces for photographic purposes which were broken into smaller pieces before eating.

Notes

 

1. The syrup we have in Sweden is called ljus sirap and is a dark caramel colour. It's common for people in the UK to use Lyle's Golden Syrup in honeycomb, but if that's not available, corn syrup could possibly be substituted (I haven't tried it personally).
2. You only need one tablespoon of the gingerbread spice. The rest you can save and use for another recipe.

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.