Honeycomb Toffee Recipes

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HONEYCOMB TOFFEE RECIPE



Honeycomb Toffee Recipe image

Homemade crunchy honeycomb toffee, coated in chocolate and sea salt. Easy and deliciously addictive! Perfect sweet treat for any occasion. Learn how to make the different versions of this candy with step by step instructions.EASY - Easy, but requires a candy thermometer. Since you will be working with hot sugar syrup, you also need to be careful. Possibly the hardest part of the recipe is tempering the chocolate, which can be skipped for convenience, if you like. US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌

Provided by Dini @ The Flavor Bender

Categories     Candy     Candy & Confectionery     Chocolate desserts     Snacks

Time 1h50m

Number Of Ingredients 9

350 g granulated white sugar (or brown sugar (1 ¾ cup))
160 - 170 g golden syrup (or honey / corn syrup (½ cup))
120 mL water
½ tsp salt (use only ¼ tsp if you don't want to taste the salt flavor)
1 tbsp baking soda
2 tsp water
½ tsp gelatin
300 g tempered bittersweet chocolate (approximate weight, you can also use milk or semisweet chocolate instead)
Sea salt flakes (I use maldon sea salt flakes)

Steps:

  • Line a 9 inch square pan with parchment paper (sides and bottom). Set aside until needed.
  • Keep a spatula and a whisk ready, as you will need them towards the end of the cook time.
  • Place the sugar, golden syrup / corn syrup, water, and salt in a large saucepan (this mixture will expand a lot, so use a large pot with enough space).
  • Gently stir to saturate the sugar with the water.
  • Heat over medium high heat, while swirling the pot frequently to ensure the sugar is dissolved.
  • Brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.
  • When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.
  • Heat the sugar mixture until it reaches 300°F. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).
  • Get the prepared pan, whisk, and spatula ready when the sugar syrup is close to 300°F. You can use an oven mitt for whisking the sugar base in the following steps, if you like.
  • When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda.
  • Whisk the baking soda well into the sugar syrup. Make sure to reach all the corners of the pot. The sugar syrup will expand into a foamy honeycomb mixture.
  • As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.
  • Allow the mixture to harden for a few hours.
  • Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.
  • Use the tip of a sharp knife to break the honeycomb into pieces. These will be uneven pieces.
  • While the sugar syrup is cooking, bloom the gelatin in the water in a small microwave-safe bowl. Let it bloom for 10 minutes.
  • Microwave the gelatin for just a few seconds to dissolve the gelatin. Do NOT let it boil.
  • Add the dissolved warm gelatin mixture into the sugar syrup, followed by the baking soda. Whisk vigorously, and then transfer the mix into the prepared pan (as per instructions above).
  • Temper the chocolate using this guide.
  • Dip the honeycomb toffee in tempered chocolate (you can dip them either fully or partially). Alternatively, you can brush the chocolate on the toffees with a clean, dry pastry brush.
  • Place them on a parchment paper lined tray. Sprinkle salt on top before the chocolate sets.
  • Allow the chocolate to set at room temperature (do not put them in the fridge).
  • Uncoated honeycomb toffee - Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it's not humid). Place parchment paper or wax paper between layers of the honeycomb to prevent them from sticking to each other.
  • Chocolate coated honeycomb toffee - These can be stored at room temp for much longer (even up to a month) in an air-tight container.
  • Do NOT store these in the fridge or freezer.

Nutrition Facts : ServingSize 1 1.5 x 2 inch piece, Calories 119 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 149 mg, Fiber 1 g, Sugar 23 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



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 | CINDER TOFFEE RECIPE



Honeycomb Toffee | Cinder Toffee Recipe image

Honeycomb Toffee | Cinder Toffee Recipe is also known as angel food, hokey pokey, sponge toffee or sea mist candy. It has a crunchy brittle crust which needs to be broken to chew. But yet this simple candy is a perfect gift recipe and worth taking bite after bite. Make sure crystallization of sugar is totally avoided. Undercooked candy is gooey-chewy and overcooked candy is bitter. Candy thermometer is the best solution for this. This 4 ingredients honeycomb toffee needs minimal time for preparation. Enjoy the honeycomb toffee with sea salt sprinkled chocolate ganache. Serve it along with Fresh Ginger Lemonade to pair with Spinach Corn Sandwich Recipe on an evening. If you like this recipe, look into more sweet recipes that we have- Goan Sweet Khatkhati Recipe (Coconut Candy) Gur Paare Recipe ( A traditional Punjabi Wedding Sweet) Til Ke Ladoo(Sesame Ladoo) Recipe Roasted Peanut & Fried Gram Chikki Recipe

Provided by Akansha Bansal

Time 20m

Yield Makes: 4 Servings

Number Of Ingredients 4

1 cup Cane sugar
4 tablespoon Corn syrup , or golden syrup
3 tablespoons Water
1-1/2 teaspoon Baking soda

Steps:

  • To prepare Honeycomb Toffee | Cinder Toffee Recipe, it is very important to get all the ingredients at an arm's reach, since it is a quick recipe. Also, grease the parchment paper thoroughly and line a baking sheet.
  • Take a Large Saucepan and pour in sugar, corn syrup/golden syrup, and water and mix well till combined.
  • Now, on a high flame, let the sugar melt. Do not try to sauté or mix. You can only swirl the pan a couple of times, though.
  • Dip in a Candy thermometer set it to 300 degrees Fahrenheit. (Mine reached this stage after 4 minutes 50 seconds).
  • Witness magic of soda now. Take the pan off the flame and add baking soda and whisk vigorously with a wooden ladle for about 30 turns. The mixture will bubble up high like lava at this stage (thrice the initial volume). The color changes to amber.
  • Pour the bubbling mixture on a lined baking pan with greased parchment paper and let it set for 2 hours in open air at room temperature.
  • Break the honeycomb candy brittle, with a kitchen hammer or a heavy spoon.
  • Store in an airtight jar away from moisture and enjoy homemade honeycomb toffee whenever you want, dipped in warm chocolate ganache. Serve it along with Fresh Ginger Lemonade to pair with Spinach Corn Sandwich Recipe during snack time.

VEGAN HONEYCOMB TOFFEE RECIPE BY TASTY



Vegan Honeycomb Toffee Recipe by Tasty image

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

2 cups sugar
½ cup light corn syrup
⅓ cup water
1 tablespoon baking soda
2 cups dark chocolate
1 cup sea salt
candy thermometer

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

CINDER TOFFEE



Cinder toffee image

Making your own cinder toffee requires a little care and attention but it's worth it. Break into shards and scatter over ice cream and other desserts

Provided by Sarah Cook

Categories     Treat

Time 30m

Yield Make a good trayful

Number Of Ingredients 4

a little sunflower oil
200g golden caster sugar
100g clear honey
1 tbsp bicarbonate of soda

Steps:

  • Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
  • Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly - don't worry! Immediately pour into the tray, and leave to cool and set completely.
  • Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.

CINDER TOFFEE



Cinder Toffee image

Cinder, or honeycomb, toffee, is a traditional British treat loved by children and grownups alike that can easily be made at home. Store cinder toffee at room temperature in an airtight container.

Provided by mrsnorris

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 35m

Yield 15

Number Of Ingredients 6

butter
2 ½ cups white sugar
¾ cup golden syrup
6 tablespoons water
2 teaspoons vanilla extract
1 tablespoon baking soda

Steps:

  • Grease a rimmed 8x12-inch baking pan and line bottom and sides with parchment paper, making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter.
  • Combine sugar, golden syrup, water, and vanilla extract in a deep, heavy-bottomed saucepan. Bring to a boil, but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan.
  • Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 46 g, Cholesterol 0.7 mg, Fat 0.3 g, SaturatedFat 0.2 g, Sodium 247.2 mg, Sugar 37.8 g

HONEYCOMB



Honeycomb image

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

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

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 CANDY



Honeycomb Candy image

Provided by Food Network

Categories     dessert

Time 15m

Yield 50 pieces

Number Of Ingredients 5

1 1/2 cups sugar
1/2 cup water
3 tablespoons honey
1/3 cup corn syrup
4 teaspoons baking soda, sifted

Steps:

  • In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

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From pinterest.ca


SEAFOAM CANDY HONEYCOMB SPONGE TOFFEE RECIPE - MY ROI LIST
2022-04-19 The mixture with froth. Transfer to a lined and greased 10×10 baking pan. You can use parchment paper or aluminum paper to line your pan. Let cool for at least 2 hours before removing from pan. Using a rolling pin crack the sponge toffee into pieces and place into serving plate or jar and enjoy.
From myroilist.com


BEST SPONGE TOFFEE (HONEYCOMB TOFFEE) RECIPES - FOOD …
2018-05-17 Directions. Step 1. Grease and line a 9-x-13-inch (23-x-33 cm) pan with parchment paper so that the paper comes up higher than the sides. Step 2. Have the honey measured in one dish and stir the baking soda and cream of tartar together in another dish. Have these on hand, along with a sieve, by the stove before you start cooking the sugar. Step 3.
From foodnetwork.ca


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