Honeycomb Toffee – Homemade Sponge Candy – Food Wishes

Honeycomb Toffee – Homemade Sponge Candy – Food Wishes

October 25, 2019 100 By William Morgan


hello this is chef john from food wishes
comm with honeycomb toffee that’s right
this beautiful confession goes by many
names including a cinder toffee sponge
candy and some people even call it hokey
pokey
although i probably would have went with
holy poli but anyway no matter what you
call it this homemade candy is very easy
to make
although please don’t confuse easy with
not dangerous ok this is a procedure we
have to be very careful with but if
somehow we can manage not to horribly
burn ourselves this really is a fun and
simple recipe to make so with that let’s
go ahead and get started by prepping a
few things we have to have ready before
we head to the stove and that’s gonna
include some kind of parchment lined
baking dish or if you want you could oil
some foil but I do find parchment works
best for this and then besides that
we’re also gonna want to measure out our
baking soda as well as have on hand a
heat proof silicone spatula ok so we
definitely want to have that stuff set
up ahead of time before we move on to
start the actual recipe and for that
what we’re gonna need is some white
sugar too which we will add a little bit
of corn syrup and I know you’re a little
nervous but relax this is not high
fructose corn syrup this one’s only a
little bit bad for you and then we will
also add in a little touch of honey
which by the way is not included in most
recipes but I do like the flavor it
gives and it is called honeycomb after
all and then last but not least we’ll
add a little touch of water and we’ll go
ahead and take a whisk and give that a
mix then what we’ll do is go ahead and
head to the stove where we’ll place this
over medium heat and as this comes up to
temperature it’s gonna turn from kind of
a thick sludge into something that’s
thinner but still cloudy and once it
does get to this stage we can just lose
the whisk and we’ll just let it go the
rest of the way without stirring and
what’s going to happen is that mixer is
gonna clear up and start to bubble and
what we’re gonna do is cook it until it
reaches a temperature of 300 degrees
Fahrenheit
okay now Celsius 300 Celsius would be a
little too hot and I didn’t really have
time to show it but I was definitely
checking with a probe thermometer and in
the blog post I will give you a few tips
on how to monitor the temperature but
anyway like I said we’re gonna cook that
until it’s 300 degrees Fahrenheit at
which point ish you look coals some like
this
and once we’ve reached our target temp
we’ll go ahead and pull that off the
heat and make the magic happen and all
we need to do here is dump in our baking
soda and whisk it for a few seconds
until it’s just incorporated and be
cautious because it will bubble up and
then as soon as we have that mixed in we
will quickly switch to our spatula and
very very carefully transfer that onto
our parchment paper okay this stuff will
burn you severely if you touch it or it
splashes on you so you are responsible
for yours and everybody around you
safety
I mean you are for all the Steve Jobs of
your dangerously hot blobs so transfer
that in carefully and thoughtfully and
by the way do not under any
circumstances try to spread that out
with this spatula okay we don’t want to
compress this at all because you’re
gonna ruin the bubbles so bottom line we
just basically dump it in and then we
wait and wait okay at least 30 minutes
or however long it takes for this to
cool completely and then once it is cool
completely and theoretically rock-hard
we’ll go ahead and remove that from the
dish and break it up starting with the
old drop it on the table trick which if
it’s cool enough should cause it to
crack and that’s it I went ahead and
broke it up and then I layered all those
pieces up for a nice provocative photo
so you can get a great view of what
exactly happened which was our baking
soda activated by the heat forming
hundreds of thousands of bubbles which
basically turned what would be hard rock
candy into something that’s very light
and crisp and basically melts in your
mouth and I try not to do a lot of
eating sounds because some people are
kind of put off but I did hear so you
could hear that crunch
oh yeah so this stuff sounded right and
tasted right had the right texture and I
should have been satisfied and stopped
but I didn’t since I had the ingredients
I decided to try another batch you see
twice as much baking soda which I had
heard gives you even more volume and a
more pronounced honeycomb appearance as
well as even more of that signature
addictive melt-in-your-mouth texture so
that’s what you’re seeing here with
batch number two same exact procedure in
ingredients but with like I said twice
the amount of baking soda and it really
didn’t look that much different but
there did seem to be a little larger
volume and again I cannot stress enough
how careful you have to be with this
stuff all right most people think
third-degree burn is the worst but it’s
not this will actually cause a fourth
degree burn
which is the same as a third-degree burn
except you’d have molten hot rock candy
fused to your skin which continues
burning for what seems like 20 to 25
minutes so unless you’re tired of heavy
fingerprints please be careful but
anyway I transfer batch number 2 in and
let it cool and I went ahead and broke
that one up so I could compare oh and by
the way punching it to break it up is
not recommended I almost split open a
knuckle there and as far as appearances
go the second batch did look much better
okay a lot more bubbles and it wasn’t
quite as flat and it really did look
more like a honeycomb and I know some
nerds in the audience are like wait a
minute those aren’t hexagons all right
take it easy
you’re right we’re using the term
loosely here so with the second batch
the appearance was better and it was
just as crisp but there was one small
issue
this batch did have a little bit of
baking soda aftertaste
okay was subtle but it was there so when
comparing these two batches we’re
presented with a classic culinary
philosophical debate is it better to
have something that looks good and
tastes great or something that looks
great and tastes good but before you
answer I should probably mention we
could just split the difference and
maybe have the best of both worlds so I
might have to do a third batch and if I
do I will pass along the results but
anyway that’s it the technique for
making honeycomb toffee whether you eat
this as is
or cover it in chocolate to simulate a
fairly famous candy bar as long as you
promise to avoid fourth degree burns I
really do hope you give this a try soon
so head over to food wishes calm for all
the ingredient amounts of more info as
usual and as always enjoy
you