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My review
Honeycomb Toffee
67k
Chef John
"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."
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Ingredients
50 m servings 71Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Chef's Notes:
- For bigger bubbles, use up to 2 teaspoons baking soda, keeping in mind there might be an aftertaste. Do not use baking powder!
- Substitute golden syrup for the corn syrup if desired.
- You can also check with a probe thermometer. Some folks say you can simply go by appearance, and when the syrup goes from clear to slightly golden, it's done, but that requires a certain amount of experience. Another method to gauge the temperature is by dropping a little bit of the molten syrup in water to see if it instantly turns into rock candy. That will work, but since thermometers aren't expensive, and every kitchen should have one, that really is the way to go.
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Reviews
Read all reviews 7Most helpful
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Newest
12/20/2018
I did a test batch of this (since the ingredients are very common and inexpensive), in anticipation of doing baked goodie tins for Christmas, and it turned out well. I ran out of honey while m...
1/4/2019
I followed the recipe exactly as written. I found the video very helpful as I didn't quite know the stages of this candy. A candy thermometer is important as it took some time to reach 300F from...
4/6/2019
I didn't have a candy thermometer, so I eyeballed it using the video provided! So grateful for this recipe
9/22/2019
Great easy recipe, very delicately flavored of caramelized honey. I coated mine in tempered dark chocolate to gift to a friend, and will be making this for the holidays too.
6/29/2019
I substituted water for coffee, and it turned out amazing! Definitely gonna try again with matcha and some fruit juice to see what flavors can be made. Update: I tried with 1 teaspoon matcha dis...
3/25/2019
I've made this several times. It comes out airy and crunchy. The only negative is that once you get past the initial crunchiness, it sticks to your teeth - didn't work out so great when I took...