HONEYCOMB TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
HONEYCOMB CANDY - AKA HOKEY-POKEY OR SPONGE CANDY
A response to a recipe request, here's a delicious old fashioned treat! Requires a candy thermometer. Best if you've made candy previous to using this recipe, as this one can be a little daunting, but hey, if you're adventurous have a go at it! ;)
Provided by Julesong
Categories Candy
Time 20m
Yield 1 batch
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1794.2, Sodium 2525.3, Carbohydrate 471.4, Fiber 0.2, Sugar 419.6, Protein 0.3
HONEYCOMB
Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.
Provided by Sarah Cook
Categories Snack, Treat
Time 20m
Yield Makes a 20cm square chunk
Number Of Ingredients 4
Steps:
- Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
- Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
- The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium
HONEYCOMB
Provided by Annie Rigg
Categories Candy Dessert Kid-Friendly Halloween Shower Edible Gift Party Potluck Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.
- Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan. Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.
- As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano. Pour into the prepared pan in an even layer and let cool.
- Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth. Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks. Half dip each piece into the melted chocolate. Let harden before packaging.
HONEYCOMB TOFFEE | CINDER TOFFEE RECIPE
Honeycomb Toffee | Cinder Toffee Recipe is also known as angel food, hokey pokey, sponge toffee or sea mist candy. It has a crunchy brittle crust which needs to be broken to chew. But yet this simple candy is a perfect gift recipe and worth taking bite after bite. Make sure crystallization of sugar is totally avoided. Undercooked candy is gooey-chewy and overcooked candy is bitter. Candy thermometer is the best solution for this. This 4 ingredients honeycomb toffee needs minimal time for preparation. Enjoy the honeycomb toffee with sea salt sprinkled chocolate ganache. Serve it along with Fresh Ginger Lemonade to pair with Spinach Corn Sandwich Recipe on an evening. If you like this recipe, look into more sweet recipes that we have- Goan Sweet Khatkhati Recipe (Coconut Candy) Gur Paare Recipe ( A traditional Punjabi Wedding Sweet) Til Ke Ladoo(Sesame Ladoo) Recipe Roasted Peanut & Fried Gram Chikki Recipe
Provided by Akansha Bansal
Time 20m
Yield Makes: 4 Servings
Number Of Ingredients 4
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.
HONEYCOMB CANDY
Make and share this Honeycomb Candy recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 30m
Yield 12 pieces
Number Of Ingredients 8
Steps:
- Butter or oil an 8" square platter, set aside.
- Put sugar, vinegar, syrup, and water in a heavy saucepan (cast iron if you have it).
- Be careful that your pot is big enough, because sugar has a tendency to boil over.
- Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved; syrup has melted.
- Bring to a boil, cover boil for 3 minutes, then uncover and boil until temperature reaches 285-degrees F on a candy thermometer.
- Remove from heat stir in the baking soda, mixing well to allow bubbles to subside a little.
- once you add the baking soda the mixture WILL bubble up quite a bit.
- Again, make sure your pot is large enough or it will bubble over the sides.
- The baking soda is what gives it its light airy texture.
- Pour into greased platter, leave until just beginning to set.
- Mark into squares with a lightly oiled knife.
- Leave to set completely.
- Cut or break into pieces.
- Combine chocolate chips, shortening baking chocolate in 2-quart glass micro-proof bowl.
- Microwave on HIGH 2 minutes.
- Using wooden spoon, stir through to melt.
- Dip honeycomb pieces into chocolate, covering completely.
- Let cool on waxed paper.
Nutrition Facts : Calories 329.5, Fat 11.9, SaturatedFat 6.4, Sodium 60.6, Carbohydrate 60.8, Fiber 2.1, Sugar 54.7, Protein 1.5
HONEYCOMB CANDY
Steps:
- In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.
CHOCOLATE-DIPPED HONEYCOMB
Steps:
- Gather the ingredients.
- Prepare a baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray . 8x8 pan or a 13x9 pan.
- Combine the sugar, corn syrup, honey, and water in a large saucepan. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
- Insert a candy thermometer in the saucepan and cook the mixture over medium heat, without stirring, until the candy reaches 300 F. Do not rush the boiling by using high heat.
- Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately, quickly whisk the candy to incorporate the baking soda, and be careful as it will foam up a great deal.
- As soon as the baking soda is incorporated, quickly and carefully pour the candy into the prepared baking pan.
- Allow it to cool and harden completely, then break it into small pieces.
- Combine the chocolate and shortening in a microwave-safe bowl. Microwave in 30 seconds spans, stirring in between, until the chocolate is completely melted.
- Using two forks, dip the individual pieces in the melted chocolate so that they are completely covered and place them back on the baking sheet.
- Repeat with the remaining honeycomb and refrigerate until the chocolate is set.
- Enjoy!
Nutrition Facts : Calories 547 kcal, Carbohydrate 101 g, Cholesterol 5 mg, Fiber 3 g, Protein 2 g, SaturatedFat 9 g, Sodium 497 mg, Sugar 95 g, Fat 17 g, ServingSize 1 1/2 lbs honeycomb (8 servings), UnsaturatedFat 0 g
HONEYCOMB CANDY
This old fashioned honeycomb candy is a classic recipe that will remind you of grandma. Easy to make and oh so tasty covered in chocolate!
Provided by Janelle
Time 2h20m
Number Of Ingredients 5
Steps:
- Line an 8x8 square casserole dish with non stick foil and set aside.
- In a heavy bottom saucepan, combine sugar, vinegar and corn syrup.
- Cook over medium heat stirring until the sugar dissolves.
- Continue cooking without stirring until digital candy thermometer reads 300*F (hard crack stage)
- Remove from heat.
- QUICKLY stir in baking soda - mixture will foam and double in size.
- Pour mixture into prepared casserole dish. DO NOT SCRAPE MIXTURE OUT. Just pour it.
- DO NOT BUMP, SHAKE, STIR, or MOVE pan. You want it to keep all those air bubbles in the mixture undisturbed as it cools.
- After 2 hours, once mixture has naturally cooled to room temperature, pull hard candy slab out of pan.
- Place slab on a cutting board and with a sharp knife, carefully start to crack the candy into chunks. Generally chunks should be around 1" pieces.
- Eat candy, storing extras or dip in chocolate.
- To dip candy, melt chocolate according to package directions.
- Place a chunk of candy into chocolate, submerge and lift with a fork. Tap excess chocolate off candy and place on wax paper to dry.
- Once cooled, enjoy.
Nutrition Facts : Calories 53 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 123 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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- Bring the sugar mixture to a boil over medium heat, stirring frequently to dissolve the sugar. Once the liquid is boiling, stop stirring and attach a candy thermometer.
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- Line an 8x8 pan with parchment paper. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later.In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan.
- Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
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- Bring to a boil, then heat to hard crack stage, 305-310 F (any less and the result will be chewy, weepy fairy food). This usually takes 15-20 minutes. Do not stir once the mixture begins to boil.
- Have your baking soda measured and ready to go, with no clumps (they will end up in your candy, which is unpleasant!).
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- I am the laziest of humans when it comes to sifting ingredients but sifting the baking soda is really important. Be sure to do that before you start this project.
- This recipe goes very quickly so gather all of your ingredients and supplies. Line a baking sheet with parchment and have it nearby. A silicon spatula also comes in handy with this recipe.
- In a large pot (I like to use a 5-quart Dutch oven), pour in the sugar, honey and salt. Heat the sugar mixture to 295 degrees F, about 3 minutes, stirring it with a silicon spatula to ensure even caramelization. During this time it'll turn an autumn-like brown.
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- In a medium-large, heavy bottomed saucepan combine the sugar, honey and water. Bring the mixture to a boil over high heat, stirring constantly.
- Reduce the heat to medium-high and continue cooking and stirring until the mixture darkens and reaches 300°F.
- Remove from the heat and immediately add the baking soda. Quickly whisk the mixture, just until blended. The honeycomb will grow in volume by almost 3 times its' original size, so be careful.
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