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

You may know this honeycomb recipe by a few other names, such as hokey pokey, seafoam toffee, cinder toffee, sponge candy, and sponge toffee, but they’re all the same treat! This honeycomb recipe is a crunchy candy that tastes like a cross between caramel and toffee with a bubbly and airy interior. It’s beautifully golden and deliciously sweet, you won’t be able to eat just one piece. Cook the sugar mixture until a candy thermometer reads between 305°F and 310°F. Immediately remove from the heat and stir in baking soda. The baking soda will cause the candy mixture to bubble vigorously, so be very careful during this step.

Tips for Making Honeycomb Candy

Honeycomb candy, sponge toffee, cinder toffee, hokey pokey… Whatever you call it*, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles. Today I’ll be walking you through all of my tips for making this Honeycomb recipe in your own kitchen. I’ve also included a brief how-to video! Despite the name being ‘honeycomb’, most recipes don’t actually use honey. That said, you can make honeycomb with honey. This again has a big impact on the flavor. The honey flavor will come through. Honey —while you can skip the honey and use all corn syrup, this candy recipe is called honeycomb, so let’s add some honey flavor to it!

This golden-hued candy taste like honey. Therefore we recommend using a good quality, light, floral honey that you love. The honey flavor is front and center so don’t use anything too strong or bitter. The alkaline bicarbonate of soda chemically reacts with the acidic sugar and immediately forms an abundance of carbon dioxide gas, which gets trapped in the molten mixture. When the honeycomb is tipped out of the pan, the bubbly toffee begins to set and solidify. Keep in mind that unlike ‘regular’ sugar (sucrose) and corn syrup, the composition of honey is way more variable. This is especially true for smaller batches. Honey is made by bees from what they find around them. Depending on their surroundings, the composition of the honey may vary. As such, the final honeycomb may turn out differently as well! Golden SyrupSecond, your question is a tough one! It’s hard to predict a replacement for these ingredients and I haven’t found good evidence for either method. But I’ll try to explain some thoughts that may help you in your next attempt. Once the sugar has dissolved completely, turn the heat up and don’t stir the mixture. This will prevent it from crystallizing too. If any parts of the mixture are browning unevenly, you can swirl the pan to gently mix them in. Chewy honeycomb happens when the mixture hasn’t been cooked for long enough. This is most common when you don’t use a sugar thermometer. If you don’t heat the mixture to 149°C the sugar won’t achieve the brittleness required for that crumbly, crunchy texture.

Take the guesswork out of candy making and achieve perfect results every time by using a thermometer.Making honeycomb requires only three ingredients: sugar, sugar syrup (e.g. corn syrup) and baking soda (more on those later). You bring the sugars to the boil and once you reach the desired temperature (which is well above the boiling point of water!) you add baking soda. This baking soda fizzes and expands the sugary liquid into an airy mass. Simply leave it to cool and it will set into a hard, crunchy but light texture. 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. When cooking honeycomb, you must not leave the pan unattended. Stay and keep an eye on it at all times. If you are using a sugar thermometer, you should be able to heat the mixture to the correct temperature so it doesn’t burn. If you’re not using a sugar thermometer, swirl the pan to mix in any darker patches, and take the pan off the heat the moment the mixture begins to look uniformly golden.