Honeycomb

Honeycomb, sponge toffee, cinder toffee, seafoam, dalgona…different names for the same tasty treat.

SUPPLIES

A 9×13 baking pan

Some parchment paper

A large saucepan

A thermometer

A whisk

A microwave-safe bowl

INGREDIENTS

0.25 cup (60g) water

1.5 cups (350g) granulated sugar

0.25 cups + 2 Tbsp (124g) dark corn syrup

2 Tbsp (42g) honey

1 Tbsp of baking soda , sifted

0.5 tsp cream of tartar, sifted

Either 1 cup (180g) of chocolate or 1 cup (180g) of melting wafers

DIRECTIONS

Grease and line a 9-x-13 pan.

In a saucepan over medium-high heat, add the water, sugar, and corn syrup.

Stir just enough to spread the sugar evenly, then let the mixture come to a boil.

Add a thermometer to the pan and continue boiling, and continue not stirring, until the mixture reaches 284ºF.

Gently stir in the honey, then continue boiling until the mixture reaches 300ºF.

Remove the pot from the heat and add the baking soda and cream of tartar mixture.

Whisk quickly and vigorously just until everything is combined..

Pour the molten mass into the lined pan. Don’t spread it, just let it do its thing.

Let it rest for about an hour, until it’s cool.

Break the toffee into pieces.

You can stop at this point and just enjoy the honeycomb, or you can add a layer of flavor with chocolate.

Set aside and save the bits that are too small to dip. You can put them in a hot beverage or sprinkle them over ice cream or cereal.

Add the oil to the chocolate and temper it, or melt your wafers.

Dip each piece of honeycomb into the chocolate. The smaller pieces get a full dip, but for the larger pieces, I like to leave some of the honeycomb showing.

You can even do a little drizzle, if you’d like.

Leave the candy on a lined cutting board until the chocolate has set.