Honeycomb Toffee, Cinder Toffee or Hokey Pokey. No matter how you learned about this amazing treat, it will definitely make you giddy when combining science and cooking. It’s not only delicious, but also so much fun to prepare. To ensure that you get a perfect outcome, make sure you follow all of these tips:
- Mix the sugar, corn syrup and water at room temperature, before even applying any heat to the mix.
- Have the sifted baking soda ready, as well as a wooden board and a whisk.
- Sifting the baking soda is a must, so you can be sure you won’t have any baking soda pockets in your honeycomb.
- Prepare the cookie sheet with a silicone mat (or pan with parchment paper).
- Use a large saucepan. The bigger the better! The honeycomb will grow in over triple its size.
I’ve made the recipe quite a few times already, so the tips above have been tested. I got the best results when pouring the caramel directly on a baking sheet prepared with a silicone mat. That way, the candy will cool more uniformly and the result will be crisper!
After watching many different videos and reading plenty of recipes, this video from Tasty is the one that explains the process better. Short and sweet! Along with the tips I wrote above you should be able to whip up a recipe with no troubles at all.
When storing, specially if you’re making this recipe ahead of time, you have to use an air-tight container. When humid enter this airy, crunchy candy… it turns into a gooey toffee that is just as good, but not as pretty as it should be! The recipe in the video, calls for melted chocolate and finishing salt, but since the candy is sensitive to humidity I haven’t tried adding chocolate. Oh, and another thing, I took this recipe for a #Guatebakers meet up, and Susy from Susy Chacón Bakes said that if you replace the water with strong coffee, and the honeycomb turns out even better!
Makes enough bits for 24 people
Recipe from Tasty
2 cups sugar
½ cup light or dark corn syrup
⅓ cup water
1 tablespoon of baking soda
10-by-16-inch baking sheet
- Line the baking tray with the silicone pad (or line with parchment paper and grease with cooking spray).
- Sift the baking soda two or three times until no lumps remain.
- Prepare your space: Place the prepared baking tray, the baking soda and a whisk in a clear area, with a kitchen towel folded so you can place the saucepan on.
- Over the kitchen counter, combine the sugar, corn syrup and water in a large saucepan (the mix will triple in size). Stir until combined.
- Insert the candy thermometer, making sure that its not touching the bottom of the pan.
- Move the saucepan to the stove, and place over medium-high heat and without stirring, wait until the mixture reaches 300°F (150°C).
- Remove the saucepan from the heat, placing it on the prepared kitchen towel and sprinkle the baking soda over the caramel. This will start a chemical reaction that will make the mix triple its size.
- Quickly, whisk into the sugar syrup, for no more than 5 seconds to prevent deflating the toffee. The mix will begin to expand, so quickly pour it over the prepared baking tray, and don’t move or touch for at least 2 hours.
- Once the toffee has cooled, remove from the silicone mat and using the back of a serving spoon, shatter the toffee into small bites.
- Keep the honeycomb pieces in an air-tight container.
Have you made this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!
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