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HONEYCOMB, or cinder toffee, is simple to make, but is a great example of the complex science involved in transforming sugar into confectionery.
The process begins by heating sugar and water. While pure water boils at 100°C (212°F), the boiling point of a sugar solution is higher. As the solution boils, water evaporates, but the sugar remains, increasing the concentration and raising the boiling point further. At 170°C (338°F), the sugar starts to caramelise: the molecules break apart and recombine, turning it brown and producing delicious flavour molecules.
By measuring the temperature of a boiling sugar …
