It has many regional names including: honeycomb toffee, cinder toffee in Britain, puff candy in Scotland, hokey pokey in New Zealand, sponge candy in Erie, Pennsylvania, and Buffalo, New York, or occasionally sea foam in Washington, Oregon, California and Michigan.
The main ingredients are typically brown sugar, Liquid Glucose/corn syrup (or molasses) and baking soda (Bicarbonate of Soda), plus an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. The lattice structure is formed while sugar is liquid and then sets hard. I prefer to use caster sugar and leave out the vinegar. Honeycomb is also the centre of Cadburys Crunchy bar with its thank crunchy its friday advertising campagin.
Honeycomb
what you will need
- 90g of caster sugar
- 35g of liquid glucose
- 35g of honey
- 30ml of water
- 10g of bicarbonate of soda
method
- bring all ingredients except soda in a pot
- heat to 160 c on a sugar thermometer
- add soda whisking being careful as it will explode and double in size
- pour onto a silcone mat and cool completely
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