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It’s best to add flavourings with the bicarbonate of soda - added too early, they may burn during cooking. For ginger honeycomb, try adding 1-2tsp of sifted ground ginger to the honeycomb with the bicarbonate of soda. The sponge toffee a/k/a as cinder toffee instructions couldn’t be easier to follow and the results are consistently wonderful! The honeycomb has an amazing crunchiness and terrific honey flavor. I show two methods for making this candy – the first creates large honeycomb holes, and the second makes smaller sponge like holes.
This is the second candy recipe in my series this week. Yesterday I shared my toffee recipe… stay tuned for more! Have all the ingredients weighed and measured before you start, especially the baking soda. This way, the baking soda is ready to go as soon as the sugar syrup comes to the right temperature.At the same time, your honeycomb might also turn a light yellow during expansion. In the gif above you could see that transformation. This is caused by the incorporation of air bubbles. Air bubbles reflect the light differently than a solid mass of sugar would. As a result, the honeycomb turns a lighter color! Adding too much or too little baking soda
Le Sirop de MONIN, the latest collection of syrups in the syrup market. MONIN offers extraordinary versatility for creating unique beverages, a leading brand in unique flavour. Once the honeycomb toffee is hardened, remove it from the pan and place it on a chopping board. Use the tip of a very sharp knife, and gently push it into the honeycomb toffee – it’ll shatter into pieces. Then break any large pieces into smaller ones. Chewy honeycomb happens when the mixture hasn’t been cooked for long enough. This is most common when you don’t use a sugar thermometer. If you don’t heat the mixture to 149°C the sugar won’t achieve the brittleness required for that crumbly, crunchy texture. Sugar, golden syrup and bicarbonate of soda are the three ingredients you’ll need to prepare a homemade honeycomb. It doesn’t sound like much, but the bicarb will turn a simple caramel into an aerated foam that becomes airy, and brittle once set.For honeycomb to form that glass structure you need a good amount of sucrose to be present. Sucrose can form that glass and provide hardness. As such, most honeycomb recipes will contain a good amount of ‘regular’ sugar (e.g. granulated sugar) which is pure sucrose. Can’t be just sucrose! When you start boiling the sugars in water you are dissolving all those sugars in the water. The white sugar crystals will disappear as they dissolve in water. Once all the sugar is dissolved and you continue heating the solution, you’ll be boiling off water. You’re concentrating the sugar by evaporating water from the sugar solution. Remember to use a large pot to make the honeycomb toffee. Once you add the baking soda, it’ll expand significantly, so all that space will be needed. Honeycomb toffee can be made using clear honey instead of golden syrup - it gives it a slightly more complex flavour. My personal favorite way to enjoy this honeycomb recipe is to prepare it, break it into pieces, and then dip or drizzle with chocolate. Let’s go through some important tips, and then let me know your favorite way to enjoy!
Sugar will caramelize when it’s heated to high enough temperatures. During this process, the sugar turns brown and a lot of caramely flavors get formed. When cooking your syrup you might see the sugar solution starting to turn a light brown, however, it will tend to stay quite pale in color. This is ok. More color will be formed in the next step. My honeycomb doesn’t contain butter, which doesn’t mean you can’t add any, but that’s probably the one most likely to split from the rest. Your bottom half does sounds like it’s more of a brittle than a honeycomb, which could be due to too much fat, even though you’re using very little. Did you fully melt the butter and stir it in before adding the baking soda? Also, honey is a bit more prone to burning than other sugars. Honey contains a lot of fructose. Fructose is know to start to turn brown and burn at far lower temperatures than sucrose as well as glucose. As such, you might need to experiment a little and possibly reign in the honey content slightly. Wear gloves to whisk the sugar mixture, if available. The mixture releases a lot of steam, and the gloves will provide you protection. You won’t need gloves once you get used to the process though, because you’ll know how to avoid the steam. The foamy mixture should be poured into a buttered tin or dish lined with greaseproof paper before leaving to set for a few hours. Do this carefully, keeping small children at bay because it will be extremely hot. Once fully cooled, break the honeycomb into shards or chunks for easier eating.You can even make honeycomb with just corn syrup, not using any ‘regular’ sugar! Specialty sugar syrups If you’re following along with every recipe this week, I’m going to sound like a broken record with some of these tips. While they may be repetitive, they can make all the difference when you’re making your candy, so they’re worth reading over again (and again)! Have everything ready before you begin. The last seemingly simple, but crucial, step is cooling down the honeycomb. While the honeycomb cools that glass like structure has to be formed. The liquid sugar syrup turns into a glass. This happens by itself but should happen reasonably fast to ensure that all those carefully created gas bubbles don’t get a chance to escape and get captured permanently. As such, you can’t make a huge tank full of honeycomb. It will take too long for the center to cool down, causing the gas to escape. However, you can’t make honeycomb with just sucrose (as we tried below)! Sucrose is very prone to crystallization when you’ve concentrated it as much as you do for making honeycomb. As such, you need to add something to prevent the sugar from crystallizing. If you don’t, the sucrose will simply start to crystallize once you start stirring in the baking soda. It won’t be able to hold onto the air and become a crumbly white mess. Notice the white flat sample on the bottom left? That’s been made with just sucrose. It started to crystallize as soon as we mixed in the baking soda, and barely held on to any air. It was the most flat of all honeycombs for sure.
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