Classic South African Honeycomb Toffee
A light and airy aerated sugar candy that shatters with a satisfying crunch.
Origin & History
Often sold at local bake sales and tuck shops, this treat is a nostalgic childhood favorite across South Africa.
Ingredients
- 1 cup white sugar
- 4 tbsp golden syrup
- 1.5 tsp bicarbonate of soda
Method
- 1
Line a square tin with non-stick baking paper.
- 2
Heat sugar and golden syrup in a heavy-bottomed pot until melted and deep golden brown.
- 3
Remove from heat and immediately whisk in the bicarbonate of soda until the mixture foams up.
- 4
Pour the foaming mixture into the tin and let it set at room temperature for at least 1 hour before breaking into shards.
Top Tips
- Do not stir the sugar after it melts to avoid crystallization|Work extremely quickly once adding the bicarb|Store in an airtight container immediately to prevent the candy from getting sticky.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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