tips for the perfect honeycomb candyĪpart from getting the temperature right, there a few things to keep in mind when making honeycomb: After the strand solidifies, it should snap when you bend it - this means you’ve reached the right temperature and you can add baking soda. Use your fingers to pull the ball of syrup into a strand. Remove the saucepan from heat and then drop a little syrup using a dry spoon into the water. Once the syrup starts to develop an amber color you can start testing the temperature. For testing you will need a bowl of water and a dry spoon. For toffee we are aiming for the “hard crack” stage. As the syrup heats up it goes through different stages that have distinctive names in candy making, for example “soft ball”, “hard crack” or “clear liquid”. If using an instant read thermometer, just make sure that it doesn’t touch the bottom of the pan.Īnd if you don’t have a thermometer (or just love to experiment) you can use the traditional candy making method for checking if your syrup has reached the right temperature. The easiest and most foolproof approach is to use a candy thermometer, although an instant read kitchen thermometer would also work, since you can safely allow an error of a few degrees. Honeycomb candy is a type of toffee and as such you want your syrup to reach a temperature of about 300 F (150 C) - the temperature at which toffee will be the consistency of brittle. If you’re not a fan of honey or would like to make the process a bit easier, you can substitute honey with an equal amount of corn syrup. I prefer to use honey instead of corn syrup for its distinct flavor even though it decreases the safety margin when it comes to crystallization. Many recipes for honeycomb include corn syrup in order to help prevent the sugar from crystallizing while on the stovetop. It has a lot of other regional names such as hokey pokey and cinder toffee. This particular version is closest to the candy popular in Britain, New Zealand, Canada and to a lesser extent in the US. Honeycomb candy, which can be made with just sugar syrup and baking soda, can be found in many different cuisines. And the best part? You only need three ingredients… well okay, four if you decide to dip them in chocolate! honeycomb candy
Honeycomb candy is a great addition to any home baker’s repertoire! I love to eat it as a little snack (especially when it’s dipped in chocolate), but it’s also an incredible decoration if you’re looking to level up your holiday bakes. With its crunchy texture, deep amber color and intense honey flavor, this honeycomb candy dipped in chocolate is a true delight! Enjoy it on its own, use it to decorate your favorite cake or crush it over milkshakes and ice cream!
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