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 GOODIES
This snack has a sweet peanutty flavor that makes it a satisfying treat for kids of all ages.-Opal Blackmar, Rockford, Illinois
Provided by Taste of Home
Categories Snacks
Time 15m
Yield about 20 cups.
Number Of Ingredients 3
Steps:
- Place cereal in a large bowl; set aside. In a saucepan over low heat, stir candy coating and peanut butter until smooth, about 10 minutes., Pour over cereal and stir until well coated. Immediately spread onto two greased baking sheets. Cool completely. Store in an airtight container.
Nutrition Facts :
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 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
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 WITH GOLDEN SYRUP
I've been on a bit of a lolly run lately and found this one from way back. Your own version of Crunchie™ - just without the chocolate. This is easy to make and fun when you add the baking soda!
Provided by Nicola
Categories Desserts Candy Recipes Brittle
Time 35m
Yield 10
Number Of Ingredients 3
Steps:
- Grease an 8-inch square cake pan. Fill a bowl with cold water.
- Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
- Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 26.3 g, Sodium 357.5 mg, Sugar 22.2 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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HONEYCOMB CANDY HOMEMADE RECIPE - A COZY KITCHEN
From acozykitchen.com
4.9/5 (33)Total Time 15 minsCategory Candy, DessertCalories 234 per serving
- 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.
- Turn off the heat and then immediately add mix the vanilla extract and baking soda. The mixture will foam up quite a bit, continue stirring until the baking soda completely dissolves. Quickly pour the honeycomb mixture onto a sheet of parchment. Allow it to cool completely before touching it, about 2 minutes.
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5/5 (1)Category DessertServings 16Total Time 15 mins
- 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.
- Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat.
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