honeycomb candy

A nostalgic Korean spongy sugar candy which is simply made with sugar and baking soda!

Dalgona (Sugar Candy)

sugar (white

1/16 teaspoon baking soda (about 2 to 3 small pinches)

Gather all the ingredients and tools before starting.

Add 1.5 tablespoons of sugar to the ladle. Hold the ladle over low to medium low heat. When the sugar starts to melt around the edges, stir with a chopstick.

Continue to stir constantly, controlling the heat. If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little. Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Holding the ladle away from the heat, stir in the baking soda.

Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color. While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom

Pour the mixture onto a non-stick baking sheet or a skillet, scraping with a rubber spatula. Place the tip of the optional lollipop stick into the mixture.

Let it cool for 15 to 20 seconds. Then, lightly tap it to see if it doesn&#39;t stick, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.

Immediately, stamp it with a cookie cutter, firmly but not all the way through. Promptly remove the cutter.

Best Ever Honeycomb AKA Cinder Toffee, Hokey Pokey, Sponge Candy &amp; Crunchie. A foolproof recipe with step by step instructions to help you make the crunchiest honeycomb.-

Best Ever Honeycomb

175 g Caster Sugar (Cane sugar if available)

tbsp Golden Syrup

tsp Bicarbonate of Soda/Baking Soda

Add the sugar and golden syrup to the pan and attach the thermometer to the side of the pan.

Place on a low heat and stir gently until dissolved, try not to let the mixture bubble until completely dissolved.Do not stir once the sugar has dissolved or it will crystallise.

Once completely melted, turn up the heat to medium and heat until the temperature reaches 150 Degrees C, it will be a lovely golden colour.

As quickly as you can take the pan off the heat and remove the thermometer.  Be careful you don&#039;t want to burn yourself with hot caramel.

Tip in the bicarbonate of soda and gently whisk in until it has all disappeared and the mixture is foaming, taking care not to overdo it.

Pour out gently into the lined tin, pouring as near to the bottom of the lined tin as you can so you don&#039;t lose those lovely bubbles.Carefully scrape out the last of the mixture with a silicone spatula.

Leave to cool before cracking into chunks. Optional: Cover with chocolate.

Store in an airtight container, glass works best.

A timeless classic Christmas candy that&#x27;s light and airy candy inside and chocolate-dipped on the outside. Easy to make! Great for cookie exchanges and hostess gifts because it keeps fresh for a long time!

Chocolate Covered Sponge Candy

sugar

corn syrup

honey

water

baking soda, sifted

milk chocolate melting wafers (such as Ghirardelli)

Line a 9x13-inch pan with parchment paper, and...

Line a 9x13-inch pan with  parchment paper, and spray it very well with cooking spray; set aside.

To a high-sided medium stockpot* (See Notes), add...

To a high-sided medium stockpot* (See Notes), add the sugar, dark corn syrup, honey, water and heat over medium heat, stirring occasionally to encourage the sugar to melt.

After the sugar has melted, clip a candy...

After the sugar has melted, clip a candy thermometer to the side of your stockpot, and do not touch it. Don't stir, move the pot, just let it be and leave it alone, until the mixture reaches 300F exactly. Do not overcook! It will take about 20 minutes to come up to 300F, give or take. The mixture will start looking increasingly thick, opaque, and yellow; this is normal.

Remove the pot from the heat, and immediately...

Remove the pot from the heat, and immediately add the baking soda.

Pour mixture into prepared pan and allow it...

Pour mixture into prepared pan and allow it cool to set up, about 1 hour.

After it has cooled, either break it into...

After it has cooled, either break it into pieces or slice it with a knife. It's crumbly and won't slice evenly or perfectly so don't worry about that.

To a microwave-safe bowl, melt the chocolate melting...

To a microwave-safe bowl, melt the chocolate melting wafers** (See Notes) according to the package directions.

Dip the candy into the chocolate to coat...

Dip the candy into the chocolate to coat it. I find this easiest by balancing the candy on a wide-tined fork and letting the excess chocolate run through.

Place dipped candies on a large sheet of...

Place dipped candies on a large sheet of parchment paper and allow chocolate to set up, about 1 hours. Optionally, add festive-colored holiday sprinkles at this point before the chocolate sets up, if desired.

Candy will keep airtight at room temp for...

Candy will keep airtight at room temp for at least 2 weeks (probably at least 1 month); I don't recommend refrigerating or freezing it because the texture will change.*** (See Notes)

Top 3 honeycomb candy recipes from across the web

The most viewed honeycomb candy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dalgona (Sugar Candy)

Best Ever Honeycomb

Chocolate Covered Sponge Candy

Top 3 honeycomb candy recipes from across the web

The most viewed honeycomb candy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dalgona (Sugar Candy)

Best Ever Honeycomb

Chocolate Covered Sponge Candy

The most viewed honeycomb candy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine