How long should I whisk the bicarbonate of soda into the honeycomb for?
HONEYCOMB RECIPE CRACK
The bicarb or baking soda should be added once the mixture has reached 149☌/hard crack stage. When should I add the bicarbonate of soda? If you’re not using a sugar thermometer, swirl the pan to mix in any darker patches, and take the pan off the heat the moment the mixture begins to look uniformly golden. If you are using a sugar thermometer, you should be able to heat the mixture to the correct temperature so it doesn’t burn. When cooking honeycomb, you must not leave the pan unattended.
If any parts of the mixture are browning unevenly, you can swirl the pan to gently mix them in. This will prevent it from crystallizing too. Once the sugar has dissolved completely, turn the heat up and don’t stir the mixture. If crystals of sugar remain in the pan when the temperature increases, you can end up with crystallized lumps that cannot be saved. When making anything that involves a sugar syrup, you should first allow the sugar to dissolve over a low heat, stirring frequently, but not letting the mixture boil. Honeycomb toffee can be made without a sugar thermometer, but it won’t be foolproof - simply cook the mixture until you can see it turning a deep golden colour - this should ensure it’s been cooked sufficiently. This means the honeycomb will have a crisp, brittle texture.
What temperature do I need to cook honeycomb to?Ĭook the sugar syrup mixture to 149☌ - sometimes referred to as ‘hard crack’ stage on a sugar thermometer. Honeycomb toffee can be made using clear honey instead of golden syrup - it gives it a slightly more complex flavour. You can also oil the tin using a flavourless oil such as sunflower or vegetable oil, but this is less foolproof as it can stick to any part of the pan that isn’t greased as well.ĭo you have to add honey to honeycomb toffee? The most foolproof method for preparing a tin for making honeycomb is to line the base and sides with one sheet of non-stick baking parchment - if you’re unsure, follow our guide to lining any square or rectangular tin using this method. A sugar thermometer - this will help you cook the mixture to just the right temperature.A roasting tin or cake tin lined with baking parchment - have this prepped before you start making the toffee so it’s ready.A balloon whisk - whisks help to quickly mix in the bicarbonate of soda without destroying the bubbles.A wooden spoon - wooden spoons are the safest thing to stir hot sugar syrups with because they don’t conduct heat.A sturdy large saucepan - the pan always has to be large even if making a small amount, because when the bicarbonate of soda is added, the mixture puffs up quickly, so the pan needs to be big enough to allow this to happen safely without it overflowing.When the honeycomb is tipped out of the pan, the bubbly toffee begins to set and solidify.ĭo I need special equipment to make honeycomb? The alkaline bicarbonate of soda chemically reacts with the acidic sugar and immediately forms an abundance of carbon dioxide gas, which gets trapped in the molten mixture.
Sometimes called cinder toffee, or hokey pokey, (or ‘the inside of a Cadbury’s Crunchie bar’!) honeycomb is a cooked mixture of sugar and golden syrup that has bicarbonate of soda added to it, which makes the confection puff up before it sets, giving the sweet that classic honeycomb texture.
HONEYCOMB RECIPE HOW TO
Follow our step by step guide on how to make honeycomb including our honeycomb recipe below. If you’re looking to make an edible gift homemade honeycomb or cinder toffee is one of the quickest sweets to make and only requires three ingredients.
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