Simple and spectacular is this honeycomb toffee recipe (also known as Sponge toffee, cinder toffee, or Hokey Pokey). It is light, airy, and crispy. Crispy and sweet melt in your mouth and has a delicious caramel taste. And this is not only tasty to eat yourself, but also to give as a gift.
Honeycomb Toffee Recipe
What a spectacular recipe: honeycomb toffee. Not because it's so hard to make, it's not at all, but a total of 10 minutes and some hardening time, and the recipe is ready. But it's nice to see what happens when the baking soda goes with the caramel syrup.
The dish will fizz and foam, and the first time I made it, I was afraid it wouldn't turn out right, but it's a great recipe. Nice to take with you as a gift, but also delicious as part of a high tea or as an afternoon snack.
What do you need for Sponge Toffee?
To prepare this Honeycomb toffee, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Sugar - By melting the sugar, you get the caramel you need for the honeycomb fudge.
- Honey - Adds flavor to the Honey Comb. You can also replace it with Golden syrup.
- Baking soda - The baking soda reacts with the caramel, creating small air bubbles in the caramel. This gives the honeycomb toffee its well-known fluffiness.
- Butter - To grease the mold. Do you want to make it easy on yourself? Then place baking paper on the baking tray.
How to prepare Cinder Toffee
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Place the sugar and honey in a pan and heat to 300 °F (150 °C). It is then in the so-called hard sugar phase.
- Immediately sprinkle the baking soda over the caramel.
- The mixture in the pan will begin to bubble. Stir well.
- And immediately pour on the baking sheet.
- Use a candy thermometer for this recipe. You get the perfect Honeycomb toffee at 300 °F (150 °C). If the caramel is not warm enough, the honeycomb will become sticky instead of crispy. If the caramel becomes too hot, the honeycomb will taste bitter.
- Do not stir the caramel when heating. If you use average fire, that is not necessary either.
- Use baking soda. It is not possible to use baking powder. If you want to know more about that, you can read it here in the blog baking soda vs. baking powder.
- Refrain from scraping the pan out; the last leftover toffee does not give that delicious fluffiness and crunch. To clean the pan, let it cool for a while (never add cold water in a piping hot pan!) and then fill it halfway with water. Heat the water, stirring occasionally. The sugar will dissolve in the water, and you can easily clean the pan.
- Honeycomb Toffee likes a dry environment. So never keep it in the refrigerator (much too humid), but always in a dry place in an airtight container.
- Also delicious, drizzle chocolate on top (or dip it in chocolate).
- Nice to crumble over ice cream!
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Honeycomb Toffee Recipe
- 1 cup sugar
- 4 tablespoons honey
- 1½ teaspoon baking soda
- butter to grease
Ingredients you need per step are listed below the step in Italic
- Grease the baking plate with butter or line with parchment paper.butter
- In a pan, scoop the sugar and mix it with honey.1 cup sugar, 4 tablespoons honey
- Let it melt on low heat and then cook further on medium heat until the color changes to amber and the temperature reach 300 °F (150 °C) ;(stay with it because the time that it is the right temperature is very short, and if you're not careful you will burn it (experience:-().
- Turn off the heat and mix the baking soda quickly through the caramel with a spoon. The mass will foam and bubble.1½ teaspoon baking soda
- Immediately pour the caramel onto the baking plate and set aside.
- Leave it for a few hours until it has hardened.
- Then remove from the pan and break into pieces.
Do not stir the caramel when heating. If you use average heat, that is not necessary either. 4. Storage
- Room temperature - Store the honeycomb toffee in an airtight container at room temperature. This keeps it good for up to a week.
- Freezer - Wrap the honeycomb in foil and then in a freezer box or bag. This keeps it hard and crunchy. It will stay good for a month.
Indication Nutritional Value (Per Person / Portion):
Caramel preparation involves working with temperatures in this case to 300 °F (150 °C) which is hotter as boiling water. The high temperatures in your pan can cause the mixture to splatter. So you need to take precautions and remain regardful during the caramel cooking and honeycomb preparing process.
- Don’t walk away and keep your eye on the caramel at all times!
- Use a deep vertical pan for making caramel. The pan should be larger than your desired cooking volume to prevent spillage from expansion.
- Always wear protective clothing such as an apron and oven gloves to avoid burn injury during caramel preparation.
- The molten sugar in caramel is both viscous and has a high heat capacity, so it sticks to your skin and transfers a tremendous amount of heat. In case you burn your finger, avoid the instinctive urge to suck it in your mouth, as the molten sugar can burn both your lip and the inside of your mouth.