Honeycomb

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Homemade honeycomb toffee, cinder toffee or sponge toffee recipe is a marvelously crunchy, bubbly toffee that can be processed and used in numerous desserts as a flavor enhancer or decor. Whacked in chunks and dipped into chocolate, it is a present that your family and friends will love!

Honeycomb can be used in numerous desserts as a decor, you can also process it coarsely of more finely and use it as a flavor enhancer in ice creams, muffins, cupcakes, etc. If you are going to use processed honeycomb into your baking, it's better to process it on demand and use it immediately as it tends to get sticky rather fast!

Honeycomb is very easy to make, about 20 minutes and only 4 ingredients.

A note about baking soda:

  • It's the addition of baking soda that makes honeycomb so bubbly, you may add 2 to 3 tsp. baking soda, the more baking soda the bubblier your toffee will be. Adding more than 3 tsp baking soda is not recommended though as the soda flavor will be too strong and you will feel it with every bite
  • Sift your baking soda as it doesn't dissolve very easily into the caramel, if you don't sift it you may find a few clumps of baking soda into your honeycomb, stir it in thoroughly before pouring the honeycomb onto your baking sheet

Can I use any type of honey?

  • Since the honey will be cooked to a high temperature, its taste can become very pungent, slightly bitter and will affect the taste of your honeycomb, it is better to use a mildly flavored all flowers or acacia honey, certainly not lavender or pine honey

Caution:

  • When you are making candies, have all your ingredients measured and ready to use as you must be swift and watch out your saucepan at all time, you absolutely do not want to run around the kitchen looking for this or that, do not answer your phone during the whole process
  • Have your lined baking sheet ready before starting the recipe
  • To make this recipe, you will need a candy thermometer as we must reach the precise heat of 300°F (149°C) i.e. the “hard crack stage”. If you do not own a candy thermometer, look online, there is a lot of models at all prices and they are not very expensive
  • Use a MEDIUM SIZED saucepan as once you add the baking soda, the honeycomb will bubble and increase in volume quite a lot
  • Do NOT touch the honeycomb until it has completely cooled to avoid 3rd degree burns! Let your honeycomb cool for about 30 minutes before handling! Keep out of reach of children!
  • 20 servings
  • Easy
  • 1 h 00

Recipe :

Ingredients:

250g Light Corn Syrup

250g granulated white sugar

3 tbsp. honey

3 tsp baking soda, sifted

Make the honeycomb:

Line a 9 inch (23 cm) baking pan or brownie mold with aluminum foil, let foil overlap the sides of baking pan and spray it lightly with non-stick vegetable oil, or butter it

In a medium sized saucepan (do not use a small pan) over medium high heat, add the light corn syrup, honey and sugar, stir well to dissolve the sugar and bring to boil, stirring from time to time with a wooden spoon or heatproof spatula

Once the caramel starts to boil, cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals

Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan, cook until the mixture reaches 300°F (150°C), about 15 to 20 minutes

Remove from heat and immediately stir in the sifted baking soda (the honeycomb will puff up) stirring until it is all well incorporated

Immediately pour the honeycomb into your baking sheet as evenly as possible, don't pour the caramel in one large blob but pour it all over the sheet, do not touch until completely cooled!

Put baking pan onto a cooling rack and let cool completely (about 1/2 hour)

To serve:

Break/whack into pieces

Optional (but so delicious): melt some dark chocolate and dip as many pieces as you like

Process it coarsely or finely to add to ice creams, my favorite, or to decorate pastries and cakes. Note that if you process it, you will need to use it immediately or depending on how hot your kitchen is, honeycomb cristals will quickly become sticky

Store in an airtight container to prevent the brittle from becoming sticky

Store in your refrigerator for up to two weeks

Note:

To clean up your saucepan and spatula, don’t worry, it’s very easy: boil some water, pour into your saucepan and wait about 5 minutes, the caramel will completely melt and you will be able to effortlessly clean your saucepan

Enjoy!

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