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

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Keep a close eye on the pot, and do not walk away from it. You need to be patient watching the mixture as it can go from bubbling to scorched in a blink of an eye. You can even make honeycomb with just corn syrup, not using any ‘regular’ sugar! Specialty sugar syrups You may know this honeycomb recipe by a few other names, such as hokey pokey, seafoam toffee, cinder toffee, sponge candy, and sponge toffee, but they’re all the same treat! This honeycomb recipe is a crunchy candy that tastes like a cross between caramel and toffee with a bubbly and airy interior. It’s beautifully golden and deliciously sweet, you won’t be able to eat just one piece. Sugar will caramelize when it’s heated to high enough temperatures. During this process, the sugar turns brown and a lot of caramely flavors get formed. When cooking your syrup you might see the sugar solution starting to turn a light brown, however, it will tend to stay quite pale in color. This is ok. More color will be formed in the next step. Pure sugar syrup made with no artificial additives and natural flavourings. Alcohol-free, suitable for vegan and vegetarian diets. 1 litre PET bottle.

A wooden spoon - wooden spoons are the safest thing to stir hot sugar syrups with because they don’t conduct heat. Honeycomb also travels well making it great for gifting, especially during the holidays. What are some other ways to use honeycomb candy? The sponge toffee a/k/a as cinder toffee instructions couldn’t be easier to follow and the results are consistently wonderful! The honeycomb has an amazing crunchiness and terrific honey flavor. 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? 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 sodaGolden syrup– Golden syrup adds authentic flavor to crunchie bars or hokey pokey. But you can also use honey or corn syrup. Keep in mind that it will take shorter to cool if you spread it out more and take longer to cool if it’s in a higher container such as a cake tin.

Caramelization of sugar is a complex series of a lot of chemical reactions all taking place at the same. Caramelization happens when pure sugar is heated up to very high temperatures (above the 150°C that you use for honeycomb). However, it is sped up when the pH is acidic or alkaline. By adding baking soda (which is alkaline) to the sugar solution you help accelerate these reactions. As a result, your honeycomb can turn a lot browner. Color turns yellow/whitish Turn up heat and boil rapidly, without stirring. Keep boiling until mixture turns a dark golden colour, this will take about 5min. The foamy mixture should be poured into a buttered tin or dish lined with greaseproof paper before leaving to set for a few hours. Do this carefully, keeping small children at bay because it will be extremely hot. Once fully cooled, break the honeycomb into shards or chunks for easier eating.Making honeycomb requires only three ingredients: sugar, sugar syrup (e.g. corn syrup) and baking soda (more on those later). You bring the sugars to the boil and once you reach the desired temperature (which is well above the boiling point of water!) you add baking soda. This baking soda fizzes and expands the sugary liquid into an airy mass. Simply leave it to cool and it will set into a hard, crunchy but light texture. Make sure you have everything ready to go, especially the baking soda. Once the mixture hits 305°F, you need to move fast and add the baking soda, or your honeycomb mixture will burn as the temperature increases. Despite the name being ‘honeycomb’, most recipes don’t actually use honey. That said, you can make honeycomb with honey. This again has a big impact on the flavor. The honey flavor will come through.