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Honeycomb Toffee – Homemade Sponge Candy – Food Wishes



hello this is chef john from food wishes comm with honeycomb toffee that's right this beautiful confession goes by many names including a cinder toffee sponge candy and some people even call it hokey pokey although i probably would have went with holy poli but anyway no matter what you call it this homemade candy is very easy to make although please don't confuse easy with not dangerous ok this is a procedure we have to be very careful with but if somehow we can manage not to horribly burn ourselves this really is a fun and simple recipe to make so with that let's go ahead and get started by prepping a few things we have to have ready before we head to the stove and that's gonna include some kind of parchment lined baking dish or if you want you could oil some foil but I do find parchment works best for this and then besides that we're also gonna want to measure out our baking soda as well as have on hand a heat proof silicone spatula ok so we definitely want to have that stuff set up ahead of time before we move on to start the actual recipe and for that what we're gonna need is some white sugar too which we will add a little bit of corn syrup and I know you're a little nervous but relax this is not high fructose corn syrup this one's only a little bit bad for you and then we will also add in a little touch of honey which by the way is not included in most recipes but I do like the flavor it gives and it is called honeycomb after all and then last but not least we'll add a little touch of water and we'll go ahead and take a whisk and give that a mix then what we'll do is go ahead and head to the stove where we'll place this over medium heat and as this comes up to temperature it's gonna turn from kind of a thick sludge into something that's thinner but still cloudy and once it does get to this stage we can just lose the whisk and we'll just let it go the rest of the way without stirring and what's going to happen is that mixer is gonna clear up and start to bubble and what we're gonna do is cook it until it reaches a temperature of 300 degrees Fahrenheit okay now Celsius 300 Celsius would be a little too hot and I didn't really have time to show it but I was definitely checking with a probe thermometer and in the blog post I will give you a few tips on how to monitor the temperature but anyway like I said we're gonna cook that until it's 300 degrees Fahrenheit at which point ish you look coals some like this and once we've reached our target temp we'll go ahead and pull that off the heat and make the magic happen and all we need to do here is dump in our baking soda and whisk it for a few seconds until it's just incorporated and be cautious because it will bubble up and then as soon as we have that mixed in we will quickly switch to our spatula and very very carefully transfer that onto our parchment paper okay this stuff will burn you severely if you touch it or it splashes on you so you are responsible for yours and everybody around you safety I mean you are for all the Steve Jobs of your dangerously hot blobs so transfer that in carefully and thoughtfully and by the way do not under any circumstances try to spread that out with this spatula okay we don't want to compress this at all because you're gonna ruin the bubbles so bottom line we just basically dump it in and then we wait and wait okay at least 30 minutes or however long it takes for this to cool completely and then once it is cool completely and theoretically rock-hard we'll go ahead and remove that from the dish and break it up starting with the old drop it on the table trick which if it's cool enough should cause it to crack and that's it I went ahead and broke it up and then I layered all those pieces up for a nice provocative photo so you can get a great view of what exactly happened which was our baking soda activated by the heat forming hundreds of thousands of bubbles which basically turned what would be hard rock candy into something that's very light and crisp and basically melts in your mouth and I try not to do a lot of eating sounds because some people are kind of put off but I did hear so you could hear that crunch oh yeah so this stuff sounded right and tasted right had the right texture and I should have been satisfied and stopped but I didn't since I had the ingredients I decided to try another batch you see twice as much baking soda which I had heard gives you even more volume and a more pronounced honeycomb appearance as well as even more of that signature addictive melt-in-your-mouth texture so that's what you're seeing here with batch number two same exact procedure in ingredients but with like I said twice the amount of baking soda and it really didn't look that much different but there did seem to be a little larger volume and again I cannot stress enough how careful you have to be with this stuff all right most people think third-degree burn is the worst but it's not this will actually cause a fourth degree burn which is the same as a third-degree burn except you'd have molten hot rock candy fused to your skin which continues burning for what seems like 20 to 25 minutes so unless you're tired of heavy fingerprints please be careful but anyway I transfer batch number 2 in and let it cool and I went ahead and broke that one up so I could compare oh and by the way punching it to break it up is not recommended I almost split open a knuckle there and as far as appearances go the second batch did look much better okay a lot more bubbles and it wasn't quite as flat and it really did look more like a honeycomb and I know some nerds in the audience are like wait a minute those aren't hexagons all right take it easy you're right we're using the term loosely here so with the second batch the appearance was better and it was just as crisp but there was one small issue this batch did have a little bit of baking soda aftertaste okay was subtle but it was there so when comparing these two batches we're presented with a classic culinary philosophical debate is it better to have something that looks good and tastes great or something that looks great and tastes good but before you answer I should probably mention we could just split the difference and maybe have the best of both worlds so I might have to do a third batch and if I do I will pass along the results but anyway that's it the technique for making honeycomb toffee whether you eat this as is or cover it in chocolate to simulate a fairly famous candy bar as long as you promise to avoid fourth degree burns I really do hope you give this a try soon so head over to food wishes calm for all the ingredient amounts of more info as usual and as always enjoy you

Source: Youtube

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