Honeycomb Toffee Sponge Candy Recipe 425

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HONEYCOMB TOFFEE



Honeycomb Toffee image

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

1 teaspoon baking soda
½ cup white sugar
2 tablespoons corn syrup
1 tablespoon honey
2 tablespoons water

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



Honeycomb Toffee Recipe by Tasty image

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

2 cups sugar
½ cup light corn syrup
⅓ cup water
1 tablespoon baking soda
1 cup dark chocolate
sea salt, to taste

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

HONEYCOMB TOFFEE - SPONGE CANDY RECIPE - (4.2/5)



Honeycomb Toffee - Sponge Candy Recipe - (4.2/5) image

Provided by micpad

Number Of Ingredients 8

2 cups (1 pound) granulated sugar
4 tablespoons white vinegar
3 tablespoons light corn syrup or golden syrup
2 cups water
1 teaspoon baking soda, sifted
12 ounces semisweet chocolate chips
2 tablespoons vegetable shortening
1 (1-ounce square) unsweetened baking chocolate

Steps:

  • Butter or oil an 8-inch square pan; set aside. NOTE: I like to line my pan with the Silicone Baking Mats. In a large heavy saucepan (I like to use my small Cast-Iron Dutch Oven) over medium-high heat, place sugar, vinegar, golden syrup, and water. NOTE: A large pot is needed because sugar has a tendency to boil over. Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil approximately 3 minutes, and then uncover and boil until temperature reaches 285 degrees F. on a candy thermometer (hard-crack stage) and the mixture turns a light amber color. Check out What's Cooking America's Kitchen Store too view and purchase Candy Thermometers (if desired). Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little. CAUTION: 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 trick is to combine the soda without bursting the bubbles as little as possible. The baking soda is what gives it its light airy texture. Quickly pour into prepared pan (so that mixture stops cooking and doesn't burn - do not spread, as this will make all the bubbles disappear) and leave until just beginning to set (as it cools, it will harden). After candy has cooled, cut or break into pieces. Honeycomb can be eaten as is, or you can dip it in chocolate (my choice). In a large micro-proof bowl, combine chocolate chips, vegetable shortening, and baking chocolate. Microwave on HIGH 2 minutes. Using wooden spoon, stir until melted; remove from heat. Dip honeycomb pieces into the melted chocolate, covering completely. Place on waxed paper to cool. When cool, wrap each candy individually in wax paper, twisting the ends together, and store in an airtight container. NOTE: This candy cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky mess.

HONEYCOMB CANDY



Honeycomb Candy image

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

1 cup white sugar
1 Tablespoon white vinegar
1 cup dark corn syrup
1 Tablespoon baking soda
1 (10 ounce) package of chocolate melting wafers

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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