Scottish Puff Candy Recipe

puff candy table

Homemade Honeycomb

Puff Candy is also known as Cinder Toffee, Yellow Man, Honeycomb, the inside of a Crunchie, Hokey Pokey or cinder taffy, whatever you call it this sweetie is something that your dentist will not love you for.   Once you get the knack its an easy to make sweet and one to share or add to other dishes such as desserts and drinks.

puff candy table

How long will puff candy keep?

To be honest, we are not sure as it usually gets eaten very quickly.  If stored in an airtight container, it should last a couple of months. As if it would lie there that long.

Why is my puff candy chewy?

I’ve made this mistake and ended up with a chewy caramel-like sweet instead.  This is due to not keeping the sugar mixture at a high enough temperature.  The syrup has to reach 150C.

What can you do with puff candy?

Cover it in chocolate for a homemade Crunchie bar, sprinkle over ice cream or cakes or add to cocktails.

puff candy jar and dish

Ingredients

250g of Caster Sugar (Granulated can be used as well)
125mls of Golden Syrup
3tsps of Bicarbonate of Soda

Method

Line a large tin with greaseproof paper.
Add the sugar and Golden syrup to a large pot.
Stir mixture, try not to stir again until it is time to add the bicarbonate of soda.
Bring the mixture to a boil and simmer until the mixture turns golden brown, if you have a thermometer make sure you reach 150C. This should take about 3-5 mins.
Take off the heat immediately and add the bicarbonate of soda.
Ensure that the bicarbonate of soda is mixed into the mixture well.
The mixture will foam and rise, don’t panic! this is why you picked a large pot.
Pour into your prepared tin and leave to set.
This could take a couple of hours.
Once the mixture has cooled, remove it from the tin and greaseproof paper and using a sharp knife, cut it into shards of sugary tastiness.

 

puff candy side view

Scottish Puff Candy

Cinder Toffee, Hokey Pokey, Honeycomb whatever you call it its sugar!
Course Dessert, sweet

Ingredients
  

  • 250 g of Caster Sugar Granulated can be used as well
  • 125 mls of Golden Syrup
  • 3 tsps of Bicarbonate of Soda

Instructions
 

  • Line a large tin with greaseproof paper.
  • Add the sugar and Golden syrup to a large pot.
  • Stir the mixture together, try not to stir again until it is time to add the bicarbonate of soda.
  • Bring the mixture to a boil and simmer until the mixture turns golden brown, if you have a thermometer make sure you reach 150C. This should take about 3-5 mins.
  • Take off the heat immediately and add the bicarbonate of soda.
  • Ensure that the bicarbonate of soda is mixed into the mixture well.
  • The mixture will foam and rise, don't panic! this is why you picked a large pot.
  • Pour into your prepared tin and leave to set.
  • This could take a couple of hours.
  • Once the mixture has cooled, remove it from the tin and greaseproof paper and using a sharp knife, cut it into shards of sugary tastiness.
Keyword cinder toffee, dessert, hokey pokey, honeycomb, puff candy, scottish, sweet

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puff candy jar

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Glasgow Foodie
Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

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