Sponge Candy Honeycomb Toffee (Printer-Friendly)
Crackly honeycomb candy with airy center and chocolate coating, combining sweet and salty toffee flavors.
# What You’ll Need to Cook:
→ Base Syrup
01 -
400 g granulated sugar
02 -
120 g dark corn syrup
03 -
60 g pure honey
04 -
2 teaspoons distilled white vinegar
→ Leavening
05 -
2 teaspoons baking soda, sifted
→ Coating
06 -
300 g high-quality dark or milk chocolate, chopped or as baking wafers
# Steps to Prepare:
01 -
Line a 23 x 33 cm (9 x 13 inch) baking pan with parchment paper and lightly coat with nonstick spray or butter. Set aside.
02 -
Combine sugar, dark corn syrup, honey, and vinegar in a clean, medium saucepan. Stir constantly over medium heat until the sugar fully dissolves.
03 -
Insert a candy thermometer and continue heating without stirring until the mixture reaches 150°C (300°F). Immediately remove from heat to avoid burning.
04 -
Quickly whisk in the sifted baking soda. Stir just enough to distribute until the syrup becomes light and foamy. Do not overmix.
05 -
Immediately pour the foamed mixture into the prepared pan. Do not spread or disturb; allow it to expand naturally. Let cool for at least 60 minutes, until completely set.
06 -
Remove the hardened candy slab from the pan. Using a large, sharp knife or mallet, break into bite-sized pieces.
07 -
Place chocolate in a microwave-safe bowl. Heat in short 30-second intervals, stirring thoroughly between bursts, until smooth and fully melted. Do not overheat.
08 -
Dip individual sponge candy pieces into the melted chocolate, ensuring full coating. Set on a tray lined with parchment paper.
09 -
Allow the chocolate to harden at room temperature or refrigerate briefly for faster setting before serving.
# Extra Cooking Tips:
01 -
Avoid making this confection on humid days to maintain optimal crispness; store in an airtight container or freezer to prevent moisture absorption.
02 -
Stir just enough to incorporate baking soda or the candy structure will deflate.