honeycomb toffee

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.‌ ‌

Honeycomb Toffee Recipe

granulated white sugar (or brown sugar (1 ¾ cup))

water

tbsp baking soda

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)

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&#039;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.

Honeycomb toffee

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).

For more dense, sponge toffee texture

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).

To coat honeycomb with chocolate

Uncoated honeycomb toffee - Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it&#039;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.

Storing the toffee

This Honeycomb Candy recipe is made with zero corn syrup and uses all clover honey. Honeycomb Toffee is a delicious candy, perfect to give as gifts.

Honeycomb Candy

baking soda (sifted)

white granulated sugar

honey

fine sea salt

vanilla extract

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.

I waited about 5 additional minutes before attempting to break it apart. I really wanted to make sure it was set. Break the honeycomb apart and transfer to an airtight container. Depending on where you live, the moisture can set in and make it a lot less crisp.

Dalgona is a type of honeycomb toffee made with sugar and baking soda. It&#39;s really fun to make and what&#39;s more, delicious!

Dalgona Candy (Korean Honeycomb Toffee)

Tbsp sugar (, white

baking soda (, small pinch (it's hard to measure, but about 1/32 tsp))

Add the sugar to a ladle and then hold it over low heat. Stir around the sugar with a chopstick from time to time until it starts to melt. The sugar will start to melt around the edges first and it usually takes about 1 minute to reach this point. Once this happens, start stirring more vigorously. You also need to control the heat, by lifting the ladle off or moving it closer to your heat source. It will take about 3-4 minutes to completely liquidize; it should end up smooth with no lumps.

Bring the ladle to the side of the stove (no heat area), and slowly and carefully add a pinch of baking soda. Make sure you don’t add too much, as it can burn quickly and make the dalgona taste bitter. Stir quickly and thoroughly until the baking soda is fully dissolved; You will see the mixture turning into a light caramel-color. While stirring, bring the ladle closer to the heat for 3 to 5 seconds to give the mixture a fluffy and airy texture while keeping it warm.

Pour the melted sugar mixture onto a baking sheet covered with a silicone mat or baking paper, scraping with a silicone spatula.

Let it cool for about 45 seconds, then lightly tap with a silicone spatula to see if the dalgona sticks to it. If it doesn’t, press down the dalgona using a hotteok press for 4 to 5 seconds to flatten it. You can use any smooth, flat, non-stick object like a small stainless steel pot to press it down.

To create a pattern in the candy, press a cookie cutter into the middle of the candy and remove it quickly. If you press hard and firmly, your pattern will come out easier - but if you press lightly, it will be difficult to get the pattern out. Quickly remove the cookie cutter.

Let the dalgona candy cool for about one minute or until it hardens. Serve.

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.

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Top 4 honeycomb toffee recipes from across the web

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

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Honeycomb Toffee Recipe

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