Honeycomb Toffee Recipe

A square photo with a pink tray with honeycomb pieces in the middle. A hand grabs a piece. Top right a mug with tea.

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.

Prep Time 5

Cook Time 5

Hardening time 3

Total Time 3 10

Course Sweets and Sweet Baking

Cuisine Other

Servings pieces

Calories 52 kcal

Equipment

Baking tray
Parchment paper Optional
sugar thermometer

Ingredients

▢ 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

Instructions

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.

NOTES

1. Honey - Adds flavor to the Honey Comb. You can also replace it with Golden syrup.

2. Baking soda - It is not possible to use baking powder.

3. 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 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.

5. The nutritional value is per piece, assuming the honeycomb toffee is sliced into 20 equal pieces.

Nutrition

Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen