Honeycomb Toffee Recipe

Country Rebel Recipes

If there’s ever an excuse to make candy, Christmas time is it! The season brings out the most nostalgic feelings in all of us, and many of the memories surrounding the holiday can be found in food. It may be the smell of your momma’s homemade cinnamon rolls on Christmas morning, showing up at grandma’s house to find that she’s baked a huge spread of treats for you to enjoy, or perhaps it’s joining your loved ones in the kitchen to bake all of your favorite treats.

All of the above apply to us at the Country Rebel Kitchen, and some of our favorite things to make during the holiday season are cookies and candy! We recently shared our best Old-Fashioned Divinity recipe with you. Now it’s time to share one of the coolest candies you’ll ever make….Honeycomb Toffee. Also known as sponge candy, hokey-pokey and cinder toffee, this candy is incredibly easy to make, but requires a candy thermometer and a little bit of patience.

Sugar, water, corn syrup, honey and salt are cooked to make a dark syrup. Baking soda is whisked in and the result is basically a science experiment that will have your kiddos ooh-ing and ahh-ing. As soon as the baking soda hits the hot syrup, it begins to grow and bubble, creating the candy’s signature air pockets…aka honeycomb.

The result is a crunchy, sweet, honey-flavored toffee that is stick-to-your-teeth good! Give it a try using the recipe below.

HONEYCOMB TOFFEE

Ingredients:
1 cup granulated sugar
1/4 cup light corn syrup
3 Tablespoons honey
1/2 cup water
2 1/4 teaspoons baking soda (sifted)

Instructions:
Line an 8″x8″ pan with parchment paper and set aside.

Stir together sugar, corn syrup, honey and water in a large saucepan over medium heat. Bring the mixture to a boil, stirring often to help the sugar dissolve. Stop stirring once the mixture boils and attach a candy thermometer to the pan.

Cook until the candy reaches 300 degrees F. Remove from heat and whisk in the baking soda quickly and briefly. Immediately and carefully pour into the prepared pan, being careful not to deflate the candy. Allow the candy to cool for at least one hour before breaking into pieces. (We use the back of a butter knife.)

Store candy in an air-tight container.