HONEYCOMB TOFFEE
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
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
VEGAN HONEYCOMB TOFFEE RECIPE BY TASTY
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
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
HONEYCOMB
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
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 TOFFEE RECIPE BY TASTY
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
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 CANDY
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.
CINDER TOFFEE
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
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.
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