Honeycomb Toffee | Chocolate-Dipped Honeycomb Candy

This is a crunchy, airy and simple-to-make toffee that goes by many names like Honeycomb toffee, cinder toffee, sponge toffee, and hokey pokey.

Honeycomb candy gets its unique texture from the thousands of bubbles, created by stirring baking soda into the molten sugar syrup. 

This candy is really best when served fresh as it starts to get sticky after a day or two. 

You can add this toffee to your milk, coffee or hot chocolate, they dissolve really well and add an incredible flavour. You can also use them as a garnish for cakes, cupcakes and ice cream.

Ingredients For Honeycomb Toffee 

• Granulated Sugar 
• Water 
• Honey or Golden syrup 
• Baking soda

 

How to make Honeycomb Toffee - Step by step pictures 

Line a baking dish with parchment paper and set it aside. In a medium-large, heavy-bottomed pan combine the sugar, honey and water.

Bring the mixture to a boil over high heat, stirring constantly. Let it bubble until the mixture is clear.

Reduce the heat to medium-high and continue cooking until the mixture darkens.

Turn off the heat and immediately add the baking soda.

Whisk the mixture, just until combined.

The honeycomb will increase in volume by almost three times its original size.

Immediately pour the hot mixture onto the prepared baking sheet. Do not spread or touch the candy.

Let the honeycomb cool completely for 1 - 2 hours.

Remove candy from the pan and break it into individual pieces. Store in an airtight container at room temperature for up to a week.

Dip or drizzle with melted chocolate. This step is optional.

Honeycomb Toffee | Chocolate-Dipped Honeycomb Candy

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Cooking time: 15 minutes

Ingredients

• 1 cup Granulated Sugar
• 4 tbsp Water
• 4 tbsp Honey or Golden syrup
• 3/4 tbsp Baking soda

Instructions

Line a baking dish with parchment paper and set it aside. In a medium-large, heavy-bottomed pan combine the sugar, honey and water.

Bring the mixture to a boil over high heat, stirring constantly. Let it bubble until the mixture is clear.

Reduce the heat to medium-high and continue cooking until the mixture darkens.

Turn off the heat and immediately add the baking soda.

Whisk the mixture, just until combined.

The honeycomb will increase in volume by almost three times its original size.

Immediately pour the hot mixture onto the prepared baking sheet. Do not spread or touch the candy.

Let the honeycomb cool completely for 1 - 2 hours.

Remove candy from the pan and break it into individual pieces. Store in an airtight container at room temperature for up to a week.

Dip or drizzle with melted chocolate. This step is optional.

Recipe video here!

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