Honeycomb Toffee – Homemade Sponge Candy – Food Wishes

Honeycomb Toffee – Homemade Sponge Candy – Food Wishes


hello this is chef john from food wishes
comm with honeycomb toffee that’s right this beautiful confession goes by many
names including a cinder toffee sponge candy and some people even call it hokey
pokey although i probably would have went with
holy poli but anyway no matter what you call it this homemade candy is very easy
to make although please don’t confuse easy with
not dangerous ok this is a procedure we have to be very careful with but if
somehow we can manage not to horribly burn ourselves this really is a fun and
simple recipe to make so with that let’s go ahead and get started by prepping a
few things we have to have ready before we head to the stove and that’s gonna
include some kind of parchment lined baking dish or if you want you could oil
some foil but I do find parchment works best for this and then besides that
we’re also gonna want to measure out our baking soda as well as have on hand a
heat proof silicone spatula ok so we definitely want to have that stuff set
up ahead of time before we move on to start the actual recipe and for that
what we’re gonna need is some white sugar too which we will add a little bit
of corn syrup and I know you’re a little nervous but relax this is not high
fructose corn syrup this one’s only a little bit bad for you and then we will
also add in a little touch of honey which by the way is not included in most
recipes but I do like the flavor it gives and it is called honeycomb after
all and then last but not least we’ll add a little touch of water and we’ll go
ahead and take a whisk and give that a mix then what we’ll do is go ahead and
head to the stove where we’ll place this over medium heat and as this comes up to
temperature it’s gonna turn from kind of a thick sludge into something that’s
thinner but still cloudy and once it does get to this stage we can just lose
the whisk and we’ll just let it go the rest of the way without stirring and
what’s going to happen is that mixer is gonna clear up and start to bubble and
what we’re gonna do is cook it until it reaches a temperature of 300 degrees
Fahrenheit okay now Celsius 300 Celsius would be a
little too hot and I didn’t really have time to show it but I was definitely
checking with a probe thermometer and in the blog post I will give you a few tips
on how to monitor the temperature but anyway like I said we’re gonna cook that
until it’s 300 degrees Fahrenheit at which point ish you look coals some like
this and once we’ve reached our target temp
we’ll go ahead and pull that off the heat and make the magic happen and all
we need to do here is dump in our baking soda and whisk it for a few seconds
until it’s just incorporated and be cautious because it will bubble up and
then as soon as we have that mixed in we will quickly switch to our spatula and
very very carefully transfer that onto our parchment paper okay this stuff will
burn you severely if you touch it or it splashes on you so you are responsible
for yours and everybody around you safety
I mean you are for all the Steve Jobs of your dangerously hot blobs so transfer
that in carefully and thoughtfully and by the way do not under any
circumstances try to spread that out with this spatula okay we don’t want to
compress this at all because you’re gonna ruin the bubbles so bottom line we
just basically dump it in and then we wait and wait okay at least 30 minutes
or however long it takes for this to cool completely and then once it is cool
completely and theoretically rock-hard we’ll go ahead and remove that from the
dish and break it up starting with the old drop it on the table trick which if
it’s cool enough should cause it to crack and that’s it I went ahead and
broke it up and then I layered all those pieces up for a nice provocative photo
so you can get a great view of what exactly happened which was our baking
soda activated by the heat forming hundreds of thousands of bubbles which
basically turned what would be hard rock candy into something that’s very light
and crisp and basically melts in your mouth and I try not to do a lot of
eating sounds because some people are kind of put off but I did hear so you
could hear that crunch oh yeah so this stuff sounded right and
tasted right had the right texture and I should have been satisfied and stopped
but I didn’t since I had the ingredients I decided to try another batch you see
twice as much baking soda which I had heard gives you even more volume and a
more pronounced honeycomb appearance as well as even more of that signature
addictive melt-in-your-mouth texture so that’s what you’re seeing here with
batch number two same exact procedure in ingredients but with like I said twice
the amount of baking soda and it really didn’t look that much different but
there did seem to be a little larger volume and again I cannot stress enough
how careful you have to be with this stuff all right most people think
third-degree burn is the worst but it’s not this will actually cause a fourth
degree burn which is the same as a third-degree burn
except you’d have molten hot rock candy fused to your skin which continues
burning for what seems like 20 to 25 minutes so unless you’re tired of heavy
fingerprints please be careful but anyway I transfer batch number 2 in and
let it cool and I went ahead and broke that one up so I could compare oh and by
the way punching it to break it up is not recommended I almost split open a
knuckle there and as far as appearances go the second batch did look much better
okay a lot more bubbles and it wasn’t quite as flat and it really did look
more like a honeycomb and I know some nerds in the audience are like wait a
minute those aren’t hexagons all right take it easy
you’re right we’re using the term loosely here so with the second batch
the appearance was better and it was just as crisp but there was one small
issue this batch did have a little bit of
baking soda aftertaste okay was subtle but it was there so when
comparing these two batches we’re presented with a classic culinary
philosophical debate is it better to have something that looks good and
tastes great or something that looks great and tastes good but before you
answer I should probably mention we could just split the difference and
maybe have the best of both worlds so I might have to do a third batch and if I
do I will pass along the results but anyway that’s it the technique for
making honeycomb toffee whether you eat this as is
or cover it in chocolate to simulate a fairly famous candy bar as long as you
promise to avoid fourth degree burns I really do hope you give this a try soon
so head over to food wishes calm for all the ingredient amounts of more info as
usual and as always enjoy you

100 thoughts on “Honeycomb Toffee – Homemade Sponge Candy – Food Wishes

  1. listening to him during the video is like my ears going on a roller coaster ride, its slow then fast then slow while going low then high then low pitches,lol looks tasty tho

  2. i know this video is old but I will try anyways. Do I have to use corn syrup? and are there any substitutes that would work?

  3. Your second to last word in your sentences is two octaves higher than the last word in your sentences …drove me crazy….

  4. Hey Chef John it sounded super CRUNCHIE to me!!

    Wink wink nudge nudge.

    (You totally off camera dipped some in some chocolate and- because you just just have style, class and moxie like that- a dusting of cayenne??
    No need to confirm or deny Chef- we know you did the candy proud)

  5. I have misophonia and never mind the crunching. It's the wet mouth sounds some people record that turn my stomach. Saliva-free crunching is completely fine.

  6. OMGGGGG IVE BEEN WANTING TO KNOW HOW THIS IS MADE LOL

    I saw this at a candy store but it was called seafoam lmao

  7. I did with a different recipe and accidentally put in over 4 times as much baking soda than the recipe called for

  8. I made this recipe twice, and it came out deflated both times. Albeit, I didn’t use a thermometer. It always goes into the parchment paper fluffy and thick, but while it’s drying it deflates and becomes a flat, rubbery sugar pancake

  9. u can get a similar item if you look up the Blum Coffee Crunch Cake that adds Espresso to the Mix , its great on Cakes and on Ice Cream

  10. 2nd degree burns are worse then third, because with third you burn the nerves and loose a bit of the feeling, but the 2 degree burn just burns the skin and tissue,

  11. Version 3 (for American tastes only) . Once spread in the dish, crack two eggs over the top squirting a little chocolate sauce over the yolks and decorate with a little Parmesan cheese to finish. Serve on a bed of turkey feathers.

  12. Can anyone tell me how long these last? 🙂 (if you managed to not eat them)

    I'm thinking of making them for Christmas presents!

  13. Used to buy this at the corner store as a young girl… I might get brave n try the recipe, as it's such yummy goodness 😊

  14. Hi! Chef John there is a street food dessert in Taiwan is Similar to the honeycomb toffee, it is call 碰糖(Pong tang) means fluffy candy, I would like to share with you, you can check it out on youtube! 🙂

  15. I love this stuff and I haven't had it in over 40 years! I'm going to have to get a candy thermometer and overcome my fears of 4th degree burns.

  16. This needs to be dipped into dark chocolate IMMEDIATELY after breaking apart. Double dipping is best.

    Yumm-o!!!

    Also … it’s basically napalm coming out of the pan. It cannot be overstated how dangerous this is, but I live for danger.

    😎 * cue Peter Gunn theme *

  17. Fructose is named as such because you find it mostly in fruit. It's also known as fruit sugar. So if you think HFCS is bad stop eating fruit you damn ninnies.

  18. Mine doesn't get nearly as thick & stays sticky & soft to the touch even though I brought it up to 300 degrees. What am I doing wrong? I live in Vermont, so maybe altitude difference??

  19. I saw this very same recipe on Facebook, I thought it was so coincidental. Then I realized they're both allrecipes videos

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