How to make honeycomb at home

Honeycomb, or cinder toffee, isn’t difficult to make, but it reveals the complex science involved in transforming sugar into confectionery, explains Sam Wong

By Sam Wong

HONEYCOMB, or cinder toffee, is simple to make, but is a great example of the complex science involved in transforming sugar into confectionery.

The process begins by heating sugar and water. While pure water boils at 100°C (212°F), the boiling point of a sugar solution is higher. As the solution boils, water evaporates, but the sugar remains, increasing the concentration and raising the boiling point further. At 170°C (338°F), the sugar starts to caramelise: the molecules break apart and recombine, turning it brown and producing delicious flavour molecules.

By measuring the temperature of a boiling sugar …