MONIN Premium Honeycomb Syrup 1L for Cocktails and Mocktails. Vegetarian, Allergen-Free, 100% Natural Flavours and Colourings

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You can also add too much baking soda though! If you add too much so many air bubbles are formed that a lot of them will escape from the honeycomb before it has time to set. Also, you run the risk of not all the baking soda reacting and leaving behind a very metallic aftertaste. Step 3: Glass formation A roasting tin or cake tin lined with baking parchment - have this prepped before you start making the toffee so it’s ready. Honeycomb toffee can be made using clear honey instead of golden syrup - it gives it a slightly more complex flavour.

Chewy honeycomb happens when the mixture hasn’t been cooked for long enough. This is most common when you don’t use a sugar thermometer. If you don’t heat the mixture to 149°C the sugar won’t achieve the brittleness required for that crumbly, crunchy texture.

Asked and Answered

The bubbling sorcery of what happens when hot caramel meets powdery bicarbonate of soda is beautiful to see, too! When making anything that involves a sugar syrup, you should first allow the sugar to dissolve over a low heat, stirring frequently, but not letting the mixture boil. If crystals of sugar remain in the pan when the temperature increases, you can end up with crystallized lumps that cannot be saved. Honeycomb candy, sponge toffee, cinder toffee, hokey pokey… Whatever you call it*, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles. Today I’ll be walking you through all of my tips for making this Honeycomb recipe in your own kitchen. I’ve also included a brief how-to video!

My honeycomb doesn’t contain butter, which doesn’t mean you can’t add any, but that’s probably the one most likely to split from the rest. Your bottom half does sounds like it’s more of a brittle than a honeycomb, which could be due to too much fat, even though you’re using very little. Did you fully melt the butter and stir it in before adding the baking soda? Personally, I haven’t tried making maple honeycomb. Seeing as how you’re having challenges, I would probably start out by replacing part of the regular sugar with maple syrup and keeping in some of that corn syrup to help with stability. It will require some experimentation since also there can be some variation between maple syrups, causing them to turn out slightly different. First combine the sugar, honey and water in a heavy-bottom large saucepan. Bring the mixture to a boil over medium high heat. Reduce to medium heat and continue cooking.

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The temperature of the sugar solution and the concentration of sugar in that solution are very closely correlated. As such, once a sugar solution has reached a certain temperature, you will know it will have achieved a set concentration (it’s why you need a thermometer). Just how high the concentration of sugar is in your sugar solution will impact how that sugar behaves once it’s cooled down again! We discuss this in far greater detail in a post focused on those ‘ sugar cooking stages‘. Aiming for a glassy structure At the same time, your honeycomb might also turn a light yellow during expansion. In the gif above you could see that transformation. This is caused by the incorporation of air bubbles. Air bubbles reflect the light differently than a solid mass of sugar would. As a result, the honeycomb turns a lighter color! Adding too much or too little baking soda Hope that helps, if I misunderstood something in your problem or have other thoughts, please do let me know! This honeycomb toffee is incredible! Sweet, yes, but perfectly balanced with the bittersweet chocolate and salt. You’d be surprised at how much of it you could easily put away!