Bourbon Honeycomb Candy Recipe - Pastry Chef Online (2024)

FAQs

Why is my honeycomb chewy not crunchy? ›

If your sugar syrup isn't hot enough, it will make your honeycomb very chewy.

After breaking the honeycomb into pieces, try dipping or drizzling with melted dark chocolate. Make sure to store the candy in an airtight container and definitely not in the fridge.

Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar (or corn syrup, molasses or golden syrup) and baking soda, sometimes with an acid such as vinegar.

Chewy honeycomb happens when the mixture hasn't been cooked for long enough. This is most common when you don't use a sugar thermometer. If you don't heat the mixture to 149°C the sugar won't achieve the brittleness required for that crumbly, crunchy texture.

Let your honey sit in the warm water for a few minutes before stirring it. Replace the jar into the water bath and repeat the process until the hard honey has melted.

Honey and its comb are edible and offer numerous health benefits, such as fighting infections and improving heart health. Honeycomb may also boost liver function and serve as a sugar alternative for people with diabetes. That said, honeycomb remains rich in sugars, so should be consumed with moderation.

Choose the best honeycomb

It's all good unless the melted sugar is cooked for too long, when it will burn and the bitterness detracts from the acid-sweet pleasures expected. If you undercook it, it will not set properly.

It is perfectly safe (and delicious) to consume both the honey and the waxy hexagonal containers of the comb. In fact, the added chewy texture of the comb is a bonus. Honeycomb varies in taste (just like honey) depending on the environment and which flowers the bees predominantly pollinated to produce nectar.

Regionally it may be referred to as sponge candy, sea foam, fairy food candy, or old fashioned puff in the US, and in Britain, it is often called Cinder Toffee with variances of puff candy in Scotland, Yellowman in Northern Ireland and Sponge Toffee in Canada.

Comb honey (or honeycomb) is more expensive than liquid honey due to its higher production costs (one-time use of beeswax, additional labor for extraction, and increased packaging costs). Also, increasing consumer demand raises prices for raw honey (such as comb honey) vs.

Is cinder toffee the same as honeycomb? ›

The terms "honeycomb" and "cinder toffee" are often used interchangeably, and for good reason, as they essentially refer to the same sweet treat.

Honeycomb can often have a chewy consistency and more texture than filtered, pure honey. This comes from the waxy layer that surrounds the honeycomb. The wax from the honeycomb can be chewed like gum or spit it out.

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

If you over mix or overcook, it'll fall flat! Happy Saturday! Enjoy #recipe #dessert #baking #cooking #snack.

you add baking soda. This baking soda fizzes and expands the sugary liquid into an airy mass. Simply leave it to cool and it will set into a hard, crunchy but light texture. Honeycomb doesn't get its name from the fact that it's made with honey (even though you can make it with honey).