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 TOFFEE RECIPE BY TASTY
Here's what you need: sugar, light corn syrup, water, baking soda, dark chocolate, sea salt
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
- Set aside a metal whisk and one Tablespoon of baking soda.
- In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
- Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
- Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
- Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
- Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
- Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 49 grams
VEGAN HONEYCOMB TOFFEE RECIPE BY TASTY
Here's what you need: sugar, light corn syrup, water, baking soda, dark chocolate, sea salt, candy thermometer
Provided by Eniola Famurewa
Categories Desserts
Yield 5 servings
Number Of Ingredients 7
Steps:
- Line a 9-inch (22 cm) baking tray with parchment paper and grease thoroughly.
- Set aside a metal whisk and one tablespoon of baking soda.
- In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.
- Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300˚F (150˚C).
- Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.
- Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.
- Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
- Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 604 calories, Carbohydrate 100 grams, Fat 26 grams, Fiber 4 grams, Protein 4 grams, Sugar 92 grams
FAIRY FOOD
A YUMMY dessert that is good to snack on like you do cookies. It's like aerated sugar that's cooled and coated in any kind of chocolate you prefer.
Provided by GOLIZ114
Categories Desserts Chocolate Dessert Recipes
Time 35m
Yield 72
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
- While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
- If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.
Nutrition Facts : Calories 46 calories, Carbohydrate 9.2 g, Fat 1.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 76.8 mg, Sugar 6.5 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
FAIRY FOOD
I am posting this for someone who can't find fairy food in their area. I have only had honeycomb chips but my husband has had the fairy food before, which I think should also be dipped in melted milk chocolate. I haven't made this recipe.
Provided by PalatablePastime
Categories Candy
Time 15m
Yield 1 pan
Number Of Ingredients 4
Steps:
- Stir together corn syrup and vinegar in a saucepan.
- Bring to a boil and cook, without stirring, until mixture reaches 300°F
- Remove from heat and quickly stir in the baking soda.
- Pour into buttered 9x9-inch square pan.
- Cool until hardened, then break into pieces.
- Dip into melted dipping chocolate, if desired.
- Cool on wire rack until set.
Nutrition Facts : Calories 940.8, Sodium 4265.9, Carbohydrate 254.5, Sugar 87.6
HONEYCOMB ICE CREAM WITH TOFFEE SAUCE
Sweet, crunchy and indulgent. For the sweet tooth in us all. Time does not include cooling or freezing times. Allow 8 hours in total to make this recipe.
Provided by An_Net
Categories Frozen Desserts
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- HONEYCOMB:
- Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
- Increase heat and stir until deep gold and foaming.
- Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
- Break in to 1cm square pieces.
- ICE CREAM:.
- Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
- Whip cream and vanilla until peaks form, cover and refrigerate.
- Combine sugar and water in saucepan and stir over low heat until dissolved.
- Increase heat and cook without boiling until hard boil stage.
- Beat eggs until pale and thick.
- While still beating, gradually add hot syrup and beat until cool.
- Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
- Cover and freeze for 5 hours.
- SAUCE:.
- Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
- Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
- Serve ice-cream in wedges with sauce and a toffee decoration.
- TOFFEE:
- Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.
HONEYCOMB TOFFEE (FAIRY FOOD) RECIPE
Provided by á-2904
Number Of Ingredients 7
Steps:
- Line a nine inch baking tray with parchment paper and grease thoroughly. Set aside a metal whisk and one Tablespoon of baking soda. In a LARGE saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water. Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C). Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours. Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces. Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds. Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes. Enjoy
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- 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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