I am a little bit in love with this recipe. I know it looks like honeycomb, but clearly honeycomb should include honey? This is not as sweet, contains no honey and you are going to have to trust me on this until you make it, tastes incredible and has a chewier texture in your mouth as the crunchiness dissipates. It kind of reminds me of maltesers, (or Whoppers in the USA) if only I could form it into balls, but I will be using the recipe in other ways to replace maltesers in any way I might like to use them in recipes. (Here is just one example Malted Milk and Truffle Ice Cream)
Malt cinder toffee, often referred to as honeycomb or sponge toffee, has its origins in the early 20th century, particularly in the UK. It is believed to have been inspired by the traditional British bonfire night treat, where sugar was caramelised over open flames. The addition of bicarb soda creates its signature bubbly texture, resembling cinders from a fire. This nostalgic confection, sometimes using malt, became popular due to its light, crunchy texture and rich, caramelised flavour.
So in fact this is not honeycomb exactly, but is kind of the same...less sweet due to the use of malt.
Malt syrup is a natural sweetener produced through the process of malting, which involves soaking barley grains in water to encourage germination. Once sprouted, the grains are dried in kilns to halt the germination process, converting the starches into fermentable sugars. These sugars are then extracted through mashing, where the grains are mixed with hot water to create a thick, sugary liquid. This liquid is further concentrated by boiling it down into a viscous, amber-coloured syrup. Rich in flavour, malt syrup is commonly used in baking, brewing, and as a natural sweetener in various recipes.
When I was a kid, my mum would line us up for a tablespoon of malt with cod liver oil during the winter months. The sweetness of the malt would distract us from the completely hideous flavour of the cod liver oil. I think that is an English thing and it was to help us remain healthy throughout the winter. I have no idea if it really worked or not. I guess today we take fish oil supplements for much the same reason. Hold the malt!
Anyway, this recipe is an integral ingredient for our Thermomix Homemade MYLO which I am so thrilled with that I will be making it for my grandies again in the coming weeks. It is amazing...seriously!
It stands alone of course as a great alternative to honeycomb, should you need one!
We will be showing off some more malted recipes here. I have a couple of ideas, so watch this space.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 2 Tablespoons bicarb soda, sifted
- 300 Grams white caster sugar
- 80 Grams water
- 1 Pinch pink salt flakes BUY
- 40 Grams malt syrup
Do
- 1
Sift bicarbonate of soda and set aside. Place sugar, water, salt and malt syrup into mixing bowl and start machine without measuring cup. Once ready proceed with the rest of the recipe as stored in the Thermomix.
- 2
Immediately add reserved bicarbonate of soda around the blades and quickly stir with spatula until mixture foams up, taking care not to over mix. Transfer immediately onto one of my fave bread mats. Using spatula, remove any mixture from the mixing bowl rim to be able to close the lid.
- 3
Do NOT clean the bowl at this stage if making the MYLO recipe. Otherwise proceed as the Thermomix recipe directs.
- 4
Allow to cool completely to room temperature and break into pieces. Store in a sealable container at room temperature or use in other recipes as suggested.
