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Just 4 ingredients (sugar, corn syrup, water, and baking soda) are all that are needed to make this classic favorite. With its sweet golden exterior and those telltale honeycomb-styled bubbles, this recipe is popular all over the world under many different names. In a medium, heavy saucepan, combine the sugar, maple syrup, and 1/4 cup cold water. Heat over medium-high heat, stirring, just until the sugar dissolves. After this point, do not stir—you can swirl the pot occasionally if you'd like. Let the mixture come to a boil and cook until a candy or instant-read thermometer registers nearly 300°F and is a dark amber color (this should take 5 to 7 minutes). Glucose syrup itself is bland in flavor and is slightly less sweet than sucrose, making for a moderate sweet honeycomb.
Honeycomb toffee can be made using clear honey instead of golden syrup - it gives it a slightly more complex flavour.
Tip for Cleaning Your Saucepan after Making Honeycomb:
When you say it splits, do I understand correctly that it splits right at the end? When you add the baking soda? Sometimes called cinder toffee, or hokey pokey, (or ‘the inside of a Cadbury’s Crunchie bar’!) honeycomb is a cooked mixture of sugar and golden syrup that has bicarbonate of soda added to it, which makes the confection puff up before it sets, giving the sweet that classic honeycomb texture. Pure water boils at 100°C (212°F, assuming you’re at sea level). Because of a phenomenon called ‘boiling-point elevation’, this boiling point increases with an increasing concentration of sugar. By evaporating water, you’re increasing the sugar concentration and thus increasing the boiling point. It is why the temperature of your sugar solution goes up and up when you continue to boil it.
If you’ve thought about making homemade candy but were afraid the recipe might be too complicated, or hard to get just right, start with this honeycomb brittle by Martha Stewart. Honeycomb candy, sponge toffee, cinder toffee, hokey pokey… Whatever you call it*, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles. Today I’ll be walking you through all of my tips for making this Honeycomb recipe in your own kitchen. I’ve also included a brief how-to video! 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.
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Keep a close eye on the pot, and do not walk away from it. You need to be patient watching the mixture as it can go from bubbling to scorched in a blink of an eye. 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. First combine the sugar, honey and water in a heavy-bottom large saucepan. Bring the mixture to a boil over medium high heat. Reduce to medium heat and continue cooking. And don’t forget to sprinkle some salt on top. I like to use Maldon sea salt flake. How to store the candy for later Uncoated honeycomb toffee/sponge toffee Keeping honeycomb crunchy requires very much the same science as cooking the sugar syrup does: keep out the moisture. Additional moisture is detrimental. As such, you should always store honeycomb in an air tight container to protect it from humidity in the air. Humid climates
Does the honeycomb collapse immediately after you’ve made it? If so, you could also consider adding a little less baking soda. If honeycomb expands too much, it can’t hold onto all those air bubbles anymore, and it collapses. Adding a little less baking soda creates fewer air bubbles and might prevent the collapse. It sounds counter-intuitive, but I’ve found it to work well in the past! Yes, I agree with you. The 300 degrees is required to get the final hardness. It’s what ensures enough moisture has evaporated so the final honeycomb can be brittle. To help prevent the sucrose from crystallizing, you can add a sugar syrup. That sugar syrup will contain other sugars aside from sucrose which help to prevent it from crystallizing. There are a lot of options here that can work, each will make a honeycomb with a slightly different flavor profile. Glucose syrup / Corn syrupAnd this is so easy and fun to make! They make EXCELLENT treats in candy boxes. Plus you can use the same recipe to make either honeycomb toffee or sponge toffee. Why this recipe works If you don’t have a candy thermometer you can try and wing it, but it’s much more difficult to perfect the recipe. Take the guesswork out of candy making and achieve perfect results every time by using a thermometer. The bubbling sorcery of what happens when hot caramel meets powdery bicarbonate of soda is beautiful to see, too! When making candy use a heavy bottom stainless saucepan for even heat distribution and a lower risk of burning. A good pan makes all the difference when making honeycomb toffee.
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