School: Saint George Catholic Voluntary Aided College
Status: In progress
Date Started: 14 Jun 2010
Keywords tags:
Biology
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Indulge in a bit of kitchen chemistry and make yourself some of this delicious toffee also called cinder toffee, hokey pokey and sea foam in different parts of the world.
You'll need:
100 g sugar
2 tablespoons of syrup
Large, heavy based saucepan
1 heaped teaspoon of Bicarbonate of soda
Tin lined with aluminium foil (to save on washing up!)
N.B. There are LOTS of different recipes for making honeycomb toffee but this is one of the simplest.
What to do:
Mix the sugar and syrup together with a wooden spoon in the saucepan. Place on the stove on low heat until the sugar is melted i.e. if you drag a wooden spoon over the saucepan base it no longer feels 'gritty' - this may take 10-15 minutes.
Swirl the bubbling contents of the pan around from time to time but constant stirring isn't necessary. Once the sugar is all melted, take the pan off the heat, add the bicarbonate of soda, stir to mix and watch the mixture froth up.
Pour the mixture into a tin lined with foil and then put the saucepan IMMEDIATELY into soak (take care, saucepan is hot). Leave toffee to cool then break into chunks and enjoy!
What happens:
The bicarbonate of soda breaks down with heat to release carbon dioxide gas. The gas causes the toffee mixture to froth and the gas becomes trapped in the sugar/syrup mixture.