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Step 3Heating things up
Place the pan on the stove and put it on the lowest heat possible. Really low. If heated too quickly, the sugar will burn and go black and bitter. This might be tricky on a ceramic or electric hob, so keep an extra close eye on it and lift it off if it gets too hot.
You can stir it with a fork whilst it's heating up and ensure that the sugar melts nice and evenly. The syrup will thin out and the sugar dissolve and slowly start bubbling. The mix will slowly change colour from a dark yellow to a brown as it heats up so keep a steady eye on it. It will take about 10 minutes to get to the stage required. The critical point is to heat the sugar to a stage called "hard crack" around 160deg Celcius which makes the honeycomb crunchy and crispy, anything less than this and you'll have some tooth-extracting toffee.
You can stir it with a fork whilst it's heating up and ensure that the sugar melts nice and evenly. The syrup will thin out and the sugar dissolve and slowly start bubbling. The mix will slowly change colour from a dark yellow to a brown as it heats up so keep a steady eye on it. It will take about 10 minutes to get to the stage required. The critical point is to heat the sugar to a stage called "hard crack" around 160deg Celcius which makes the honeycomb crunchy and crispy, anything less than this and you'll have some tooth-extracting toffee.
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