Honeycomb Candy Aka Hokey Pokey Or Sponge Candy Food

HONEYCOMB CANDY - AKA HOKEY-POKEY OR SPONGE CANDY

Steps:

• In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
• Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
• Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
• It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
• After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
• Using a wooden spoon, quickly stir in finely sifted baking soda.
• Immediately and quickly pour the mixture into a large oiled baking dish.
• (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
• Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.

HONEYCOMB RECIPE

Steps:

• Line an 8x8 square pan with parchment paper and set aside.
• Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
• Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
• Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don't stir any longer.
• Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
• The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.
• Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
• If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

HONEYCOMB TOFFEE | CINDER TOFFEE RECIPE

Steps:

• To prepare Honeycomb Toffee | Cinder Toffee Recipe, it is very important to get all the ingredients at an arm's reach, since it is a quick recipe. Also, grease the parchment paper thoroughly and line a baking sheet.
• Take a Large Saucepan and pour in sugar, corn syrup/golden syrup, and water and mix well till combined.
• Now, on a high flame, let the sugar melt. Do not try to sauté or mix. You can only swirl the pan a couple of times, though.
• Dip in a Candy thermometer set it to 300 degrees Fahrenheit. (Mine reached this stage after 4 minutes 50 seconds).
• Witness magic of soda now. Take the pan off the flame and add baking soda and whisk vigorously with a wooden ladle for about 30 turns. The mixture will bubble up high like lava at this stage (thrice the initial volume). The color changes to amber.
• Pour the bubbling mixture on a lined baking pan with greased parchment paper and let it set for 2 hours in open air at room temperature.
• Break the honeycomb candy brittle, with a kitchen hammer or a heavy spoon.
• Store in an airtight jar away from moisture and enjoy homemade honeycomb toffee whenever you want, dipped in warm chocolate ganache. Serve it along with Fresh Ginger Lemonade to pair with Spinach Corn Sandwich Recipe during snack time.

MAPLE SPONGE CANDY

Steps:

• Butter a 9 x 9-inch pan and set aside.
• In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar.
• Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
• Continue cooking without stirring until a candy thermometer reads 300°F Remove from heat and quickly stir in the soda; mix well.
• Pour into prepared pan. Do not spread.
• Cool and break into pieces.

SPONGE CANDY

Steps:

• In a large, heavy saucepan, combine sugar, corn syrup and vanilla.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Cook, without stirring, to 290-300°F.
• Remove from heat.
• Quickly stir in baking soda.
• Mix well.
• Turn into a deep, buttered 9 x 13-inch pan.
• Cool, then break into pieces.
• Dip into melted chocolate.

SPONGE CANDY - JUST LIKE MALT BALLS

Steps:

• Mix sugar, syrup and vinegar in a 3 quart saucepan. Cook to hard crack stage (300 degrees).
• Remove from heat, add baking soda, mix quickly. Pour into a greased 11 x 7 x 1 1/2 inch pan. Cool.
• Invert pan, break into bite size pieces. Spread or dip into melted chocolate.

OLD FASHIONED SPONGE CANDY

Steps:

• line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside.
• combine sugar, vinegar and corn syrup in a heavy pan --
• stir once over medium heat till sugar dissolves --
• heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
• remove from heat, carefully stir in baking soda.mixture will foam quite high --
• pour mixture into prepared pans, set aside at room temperature until firm --
• invert pan to remove candy.
• peel foil off and break candy into small pieces --
• store in an airtight container at room temperature -- .