This really tardily to brand candy goes yesteryear many names; cinder toffee, sponge candy, in addition to my personal favorite, “hokey pokey,” but no affair what y’all telephone recollect it, this eye-catching confection is a proven crowd-pleaser. And, that’s earlier y’all dip inwards in chocolate, equally my British friends highly recommend.
It’s no big underground that people love sweet, crispy things, but this too features the close interesting melt-in-your-mouth texture, which is created yesteryear thousands of bubbles, trapped inwards the cooling carbohydrate syrup. As y’all tin meet inwards the video, I did 2 batches alongside unlike amounts of baking soda, in addition to piece the instant batch did await better, the start out batch was crunchier, in addition to didn’t accept whatsoever sort of aftertaste.
Other than suffering a horrible burn, there’s non a lot that tin larn incorrect alongside this recipe, equally long equally y’all oestrus the syrup to 300 F. I checked mine alongside a probe thermometer, although a candy thermometer that attaches to the side of the pan would survive a lot easier. Some folks tell y’all tin only larn yesteryear appearance, in addition to when the syrup goes from clear to slightly golden, it’s done, but that requires a for sure sum of experience.
Another method to approximate the temperature is yesteryear dropping a piffling fleck of the molten syrup inwards H2O to meet if it at nowadays turns into stone candy. That volition work, but since thermometers aren’t expensive, in addition to every kitchen should accept one, that actually is the agency to go. Regardless, equally long equally y’all hope to survive careful, I actually produce hope y’all laissez passer on this gorgeous, homemade honeycomb toffee a endeavor soon. Enjoy!
Ingredients for 8 portions:
- 1/2 loving cup white granulated sugar
- 2 tablespoons corn syrup (or golden syrup)
- 1 tablespoon honey
- 1 teaspoon baking soda (do non operate baking powder)
- 2 tablespoons water
– Heat to 300 F. earlier adding baking soda