The end of sugar rationing in 1954 saw a boom in confectionery sales. However by the end of the 1950s this boom was over, as an increasingly prosperous society began to favour chocolate. As a result of this financial pressure and stagnation, the industry began to consolidate. Does anyone remember Palm Toffee? Did one of your relatives work at the Acton factory? Feel free to leave comments below. Remember to use a large pot to make the honeycomb toffee. Once you add the baking soda, it’ll expand significantly, so all that space will be needed.

Don’t discard any honeycomb toffee pieces that get crushed or are too small. You can add that to your coffee, hot chocolate, or vanilla steamers because they dissolve really well and add incredible flavor.You can either brush the melted chocolate on the honeycomb/sponge toffee using a clean, dry pastry brush, OR you can dip the toffee in the chocolate. Tip the sugar, cream and butter into a large, heavy-based, deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugar and butter have melted. And this is so easy and fun to make! They make EXCELLENT treats in candy boxes. Plus you can use the same recipe to make either honeycomb toffee or sponge toffee. Why this recipe works Wear gloves to whisk the sugar mixture, if available. The mixture releases a lot of steam, and the gloves will provide you protection. You won’t need gloves once you get used to the process though, because you’ll know how to avoid the steam. Nathan Baraf Walters (1867 – 1957) was a Jewish Romanian from Botosani. He established a toffee manufacturing business at Poplar, London in 1887. Palm Toffee was the main product, so-called because it was made from palm butter.

Have all the ingredients weighed and measured before you start, especially the baking soda. This way, the baking soda is ready to go as soon as the sugar syrup comes to the right temperature. Once the honeycomb toffee is hardened, remove it from the pan and place it on a chopping board. Use the tip of a very sharp knife, and gently push it into the honeycomb toffee – it’ll shatter into pieces. Then break any large pieces into smaller ones. Honeycomb is of course sugar based, so it’s always going to be sweet, but balancing that sweetness with salt and chocolate is crucial, and helps take the edge off all that sugar in this candy. J A & P Holland closed the Acton factory in 1961. Production of Palm confectionery was transferred to Holland factories in Southport and Birmingham. A combination of flavours that famously compliment each other, it’s no surprise that Walkers Nonsuch chocolate products are as popular as any. The process of coating their creamy signature toffee in smooth milk chocolate might not be the most complex procedure in the world, but the results are massive – a truly indulgent treat that is impossible not to savour. Intensifying the chocolate, Walker’s Nonsuch Double Dipped Chocolate Toffees are perfect when shoppers want that minute to themselves. Taking a slightly different approach, there are also bulk Dark Chocolate Covered Toffees, as well as toffee covered chocolates. Yep, we’ve also got the lavish Walker’s Nonsuch Milk Chocolate Eclairs. They’re not the only Walker’s eclairs we’ve got, though! For those shoppers feeling a touch adventurous, we’ve also got their Mint Chocolate Eclairs to help keep your offering fresh.

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This honeycomb toffee is incredible! Sweet, yes, but perfectly balanced with the bittersweet chocolate and salt. You’d be surprised at how much of it you could easily put away! Method - Put all into a pan, allow the butter; to melt and the sugar to dissolve well, stirring occasionally, until when a little is dropped into cold water it sets. Pour into- tin. —Celia Rawson Place a sugar thermometer or digital cooking thermometer in the pan, then turn up the heat and boil everything together vigorously, without stirring, until the temperature reaches 140C. Remove from the heat and leave for a moment to let any bubbles settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee fully covers the base. Leave for at least 2 hrs to set, or overnight if possible. And don’t forget to sprinkle some salt on top. I like to use Maldon sea salt flake. How to store the candy for later Uncoated honeycomb toffee/sponge toffee Golden syrup– Golden syrup adds authentic flavor to crunchie bars or hokey pokey. But you can also use honey or corn syrup.

Nathan Walters died in 1957. He left the entirety of his estate to Jewish charities, and his four sons received nothing. The Walters family unsuccessfully contested the last will in the Probate Court.

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I show two methods for making this candy – the first creates large honeycomb holes, and the second makes smaller sponge like holes.