Honeycomb Toffee Sponge Candy Recipe 425 Recipes

HONEYCOMB TOFFEE

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.

HONEYCOMB TOFFEE RECIPE

Steps:

• Line a 9 inch square pan with parchment paper (sides and bottom). Set aside until needed.
• Keep a spatula and a whisk ready, as you will need them towards the end of the cook time.
• Place the sugar, golden syrup / corn syrup, water, and salt in a large saucepan (this mixture will expand a lot, so use a large pot with enough space).
• Gently stir to saturate the sugar with the water.
• Heat over medium high heat, while swirling the pot frequently to ensure the sugar is dissolved.
• Brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.
• When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.
• Heat the sugar mixture until it reaches 300°F. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).
• Get the prepared pan, whisk, and spatula ready when the sugar syrup is close to 300°F. You can use an oven mitt for whisking the sugar base in the following steps, if you like.
• When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda.
• Whisk the baking soda well into the sugar syrup. Make sure to reach all the corners of the pot. The sugar syrup will expand into a foamy honeycomb mixture.
• As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.
• Allow the mixture to harden for a few hours.
• Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.
• Use the tip of a sharp knife to break the honeycomb into pieces. These will be uneven pieces.
• While the sugar syrup is cooking, bloom the gelatin in the water in a small microwave-safe bowl. Let it bloom for 10 minutes.
• Microwave the gelatin for just a few seconds to dissolve the gelatin. Do NOT let it boil.
• Add the dissolved warm gelatin mixture into the sugar syrup, followed by the baking soda. Whisk vigorously, and then transfer the mix into the prepared pan (as per instructions above).
• Temper the chocolate using this guide.
• Dip the honeycomb toffee in tempered chocolate (you can dip them either fully or partially). Alternatively, you can brush the chocolate on the toffees with a clean, dry pastry brush.
• Place them on a parchment paper lined tray. Sprinkle salt on top before the chocolate sets.
• Allow the chocolate to set at room temperature (do not put them in the fridge).
• Uncoated honeycomb toffee - Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it's not humid). Place parchment paper or wax paper between layers of the honeycomb to prevent them from sticking to each other.
• Chocolate coated honeycomb toffee - These can be stored at room temp for much longer (even up to a month) in an air-tight container.
• Do NOT store these in the fridge or freezer.

HONEYCOMB TOFFEE - SPONGE CANDY RECIPE - (4.2/5)

Steps:

• Butter or oil an 8-inch square pan; set aside. NOTE: I like to line my pan with the Silicone Baking Mats. In a large heavy saucepan (I like to use my small Cast-Iron Dutch Oven) over medium-high heat, place sugar, vinegar, golden syrup, and water. NOTE: A large pot is needed because sugar has a tendency to boil over. Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil approximately 3 minutes, and then uncover and boil until temperature reaches 285 degrees F. on a candy thermometer (hard-crack stage) and the mixture turns a light amber color. Check out What's Cooking America's Kitchen Store too view and purchase Candy Thermometers (if desired). Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little. CAUTION: once you add the baking soda the mixture will bubble up quite a bit. Again, make sure your pot is large enough or it will bubble over the sides. The trick is to combine the soda without bursting the bubbles as little as possible. The baking soda is what gives it its light airy texture. Quickly pour into prepared pan (so that mixture stops cooking and doesn't burn - do not spread, as this will make all the bubbles disappear) and leave until just beginning to set (as it cools, it will harden). After candy has cooled, cut or break into pieces. Honeycomb can be eaten as is, or you can dip it in chocolate (my choice). In a large micro-proof bowl, combine chocolate chips, vegetable shortening, and baking chocolate. Microwave on HIGH 2 minutes. Using wooden spoon, stir until melted; remove from heat. Dip honeycomb pieces into the melted chocolate, covering completely. Place on waxed paper to cool. When cool, wrap each candy individually in wax paper, twisting the ends together, and store in an airtight container. NOTE: This candy cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky mess.

HONEYCOMB TOFFEE RECIPE BY TASTY

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!