Description
Delightfully crunchy and airy honeycomb candy made with sugar, golden syrup, and baking soda, optionally enhanced with gelatin for a denser texture and coated in tempered bittersweet chocolate with a sprinkle of sea salt for a perfect balance of sweet and salty.
Ingredients
Scale
Main Ingredients
- 350 g granulated white sugar (or brown sugar, 1 ¾ cup)
- 160 – 170 g golden syrup (or honey, ½ cup; use corn syrup only if neither is available)
- 120 mL water (½ cup)
- ½ tsp salt (use only ¼ tsp if you prefer less salt flavor)
- 1 tbsp baking soda
- 2 tsp water (for gelatin bloom)
- ½ tsp gelatin (optional, for denser texture)
Chocolate Coating
- 300 g tempered bittersweet chocolate (could substitute milk or semisweet chocolate)
- Sea salt flakes (e.g., Maldon sea salt flakes) for garnish
Instructions
- Prepare the Pan: Line a 9-inch square pan with parchment paper on the sides and bottom or use a half sheet baking pan lined with parchment or Silpat for a flatter honeycomb. Set aside.
- Ready Your Tools: Keep a spatula and whisk within reach; they will be needed near the end of the cooking process.
- Combine Ingredients: In a large saucepan, place sugar, golden syrup, water, and salt. Stir gently to saturate the sugar with water without vigorous stirring.
- Heat the Sugar Mixture: Place the saucepan over medium-high heat. Swirl the pot frequently to help dissolve sugar, brushing down the sides with a cold-water dipped pastry brush to prevent crystallization. Do not stir the syrup.
- Monitor Temperature: Once the sugar dissolves and the mixture boils, attach a candy thermometer to the pot and continue heating the syrup to 300°F (150°C), swirling occasionally for even heat distribution.
- Prepare to Finish: When the syrup nears 300°F, get your prepared pan, whisk, and spatula ready. Oven mitts may be used for safety during whisking.
- Add Baking Soda: Remove the pot from heat at 300°F. Immediately add all baking soda and whisk vigorously to distribute it evenly. The mixture will foam and expand rapidly into honeycomb.
- Transfer Mixture: Quickly pour or scrape the foamy honeycomb into the prepared pan, spreading evenly without pressing.
- Allow to Harden: Let the honeycomb cool and harden completely for a few hours at room temperature.
- Break into Pieces: Once set, remove the honeycomb from the pan by peeling off parchment. Break into irregular pieces using the tip of a sharp knife.
- Optional Gelatin Addition for Denser Texture: While syrup is cooking, bloom gelatin in 2 tsp water for 10 minutes in a microwave-safe bowl. Microwave briefly to dissolve without boiling, then add it to the sugar syrup before adding baking soda. Whisk well and proceed as usual.
- Temper Chocolate: Temper 300 g bittersweet chocolate following proper tempering steps to ensure a shiny finish and crisp snap.
- Coat Honeycomb: Dip the cooled honeycomb pieces fully or partially into tempered chocolate, or brush them with chocolate using a dry pastry brush.
- Finish and Garnish: Place the coated honeycomb on parchment paper-lined baking sheet and sprinkle with sea salt flakes immediately before chocolate sets.
- Set Chocolate: Allow chocolate to set at room temperature; avoid refrigerating to prevent condensation and loss of shine.
Notes
- Use a large pot to allow for expansion of the honeycomb once baking soda is added.
- Do not stir the sugar syrup while heating to avoid crystallization.
- Brushing down the sides of the pot with a wet pastry brush is crucial to prevent sugar crystals from forming.
- Use a candy thermometer for accurate temperature measurement to reach hard crack stage (300°F/150°C).
- The gelatin addition is optional and creates a denser, sponge-like texture in the candy.
- When handling hot sugar syrup, exercise extreme caution as it can cause severe burns.
- Tempered chocolate will provide the best texture and appearance for coating; untempered chocolate may have a dull finish and oily texture.
- Store finished honeycomb candy in an airtight container at room temperature to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: British
Keywords: honeycomb candy, sponge toffee, cinder toffee, crunchy candy, homemade candy, chocolate coated honeycomb, easy candy recipe
