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When you start boiling the sugars in water you are dissolving all those sugars in the water. The white sugar crystals will disappear as they dissolve in water. Once all the sugar is dissolved and you continue heating the solution, you’ll be boiling off water. You’re concentrating the sugar by evaporating water from the sugar solution. 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.
If you concentrate that sugar solution enough there is so much sugar in the water, that once you cool it down again, those sugar molecules cannot move around freely anymore. Instead, they will form a ‘glass’. This is a hard, brittle, but smooth, texture. The candy called ‘brittle’ is such as glass, as is toffee. It is also what you’re after when making honeycomb. You want the sugar to be so concentrated that upon cooling it forms a stable glassy structure. Only during cooling will you be able to see if you prepared the sugar syrup properly. Does the honeycomb not turn solid but remain soft? Chances are you’ve not cooked it for long enough or used the wrong type of sugars (more on that later). Mould to pour it into Honey —while you can skip the honey and use all corn syrup, this candy recipe is called honeycomb, so let’s add some honey flavor to it!
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For honeycomb to form that glass structure you need a good amount of sucrose to be present. Sucrose can form that glass and provide hardness. As such, most honeycomb recipes will contain a good amount of ‘regular’ sugar (e.g. granulated sugar) which is pure sucrose. Can’t be just sucrose! Easy homemade hard candy is easy to make and can be adapted to your favorite flavors and colors. It’s fun to make too! You need to stir the sugar to encourage it to dissolve but it’s important to never let the mixture come to a boil. Once the sugar has melted fully, increase the heat slightly and bring it to a simmer until it turns bubbly and amber in colour, almost like maple syrup – any darker and the honeycomb will taste bitter. If you’re following along with every recipe this week, I’m going to sound like a broken record with some of these tips. While they may be repetitive, they can make all the difference when you’re making your candy, so they’re worth reading over again (and again)! Have everything ready before you begin.
These will last much longer. The chocolate prevents the toffee pieces from being exposed to air, so these will stay crisp for much longer. I’ve kept mine for up to a month (could be even longer, but ours usually finish before that). Crunchie chocolate bars were my favorite growing up. But now they are a little too sweet for my liking. So, as an alternative, I came up with these dark chocolate coated, homemade honeycomb toffee, sprinkled with sea salt. These have the perfect balance of sweet, caramel, crunchy, salty and bittersweet chocolate!If you’ve thought about making homemade candy but were afraid the recipe might be too complicated, or hard to get just right, start with this honeycomb brittle by Martha Stewart.
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