Best Honeycomb Candy Recipes

HONEYCOMB CANDY

Steps:

• In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

HONEYCOMB CANDY - AKA HOKEY-POKEY OR SPONGE CANDY

Steps:

• In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
• Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
• Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
• It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
• After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
• Using a wooden spoon, quickly stir in finely sifted baking soda.
• Immediately and quickly pour the mixture into a large oiled baking dish.
• (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
• Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.

HONEYCOMB CANDY (HOKEY POKEY) - NIGELLA LAWSON

Steps:

• Stir sugar and syrup together in a cold pan. Put over medium-high heat; from this point, do NOT stir, but only swirl the pan. Cook until golden and thick, and bubbles are beginning to mount.
• Turn off heat and add baking soda. Whisk vigorously. Pour onto a silicone liner (Silpat) and let stand 15 minutes. Smash into large pieces.

HONEYCOMB CANDY (HOKEY POKEY)

Steps:

• 1. Add corn syrup and molasses in medium size pan
• 2. Add sugar and stir together over medium heat till combine, trust me, don't stop stiring
• 3. Continue stiring 6-8min until it starts bubbling and becomes a carmel colored liquid
• 4. Remove from heat and add baking soda all at once and whip it will foam at a rapid rate, Work fast
• 5. Immediately dump onto silicone mat on baking sheet, do not spread out.
• 6. Once cooled break apart and either seal in air tight container or enjoy.

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 CANDY

Steps:

• Butter or oil an 8" square platter, set aside.
• Put sugar, vinegar, syrup, and water in a heavy saucepan (cast iron if you have it).
• Be careful that your pot is big enough, because sugar has a tendency to boil over.
• Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved; syrup has melted.
• Bring to a boil, cover boil for 3 minutes, then uncover and boil until temperature reaches 285-degrees F on a candy thermometer.
• Remove from heat stir in the baking soda, mixing well to allow bubbles to subside a little.
• 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 baking soda is what gives it its light airy texture.
• Pour into greased platter, leave until just beginning to set.
• Mark into squares with a lightly oiled knife.
• Leave to set completely.
• Cut or break into pieces.
• Combine chocolate chips, shortening baking chocolate in 2-quart glass micro-proof bowl.
• Microwave on HIGH 2 minutes.
• Using wooden spoon, stir through to melt.
• Dip honeycomb pieces into chocolate, covering completely.
• Let cool on waxed paper.