Honeycomb Toffee with Milk Chocolate

To make honeycomb toffee with milk chocolate, start by combining granulated sugar, water, light corn syrup, and honey in a pot over medium-high heat. Stir the mixture initially, then let it melt without stirring while occasionally moving the pot. Once it reaches 300°F, remove it from heat and whisk in baking soda, which will cause it to bubble up. Pour the mixture into a lined dish to cool for about an hour, then break it into pieces and dip each piece in melted milk chocolate before letting the chocolate set.

Yes, honeycomb toffee is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. However, always check the labels of your ingredients, especially the chocolate, to ensure they are certified gluten-free if you are preparing this treat for someone with gluten sensitivity.

If you don't have light corn syrup, you can substitute it with an equal amount of honey or maple syrup. Keep in mind that using honey will slightly alter the flavor of the honeycomb toffee, but it will still yield a delicious result.

To store leftover honeycomb toffee, place it in an airtight container at room temperature. Make sure to separate the pieces with parchment paper to prevent them from sticking together. Properly stored, it can last for up to two weeks, but it's best enjoyed fresh.

Honeycomb toffee with milk chocolate pairs wonderfully with a variety of flavors. Consider serving it alongside a cup of coffee or hot chocolate for a delightful treat. It also complements desserts like vanilla ice cream or can be used as a topping for cakes and cupcakes to add a crunchy texture.