Honeycomb Toffee Candy - Our Cozy Kitchen

<body> <div id="header"> <span class="left"> <span class="back"><a href="lthread_list.php?webtag=OCK"><span class="image mobile_back" title="Back"></span></a></span> <span class="image mobile_logo" title="Beehive Forum Logo"></span> </span> <ul> <li> <a class="reply_all" href="lpost.php?webtag=OCK&reply_to=136.0&return_msg=136.1"> <span class="image mobile_reply_all"></span><span class="text">Reply to All</span> </a> </li> <li> <a class="navigation" href="#"> <span class="image mobile_navigation"></span><span class="text">Show messages</span> </a> </li> <li> <a class="main" href="#"><span class="image mobile_menu" title="Menu"></span> </a> </li> </ul> </div> <div class="menu main"> <ul> <li><a href="lforums.php?webtag=OCK">My Forums</a></li> <li><a href="lthread_list.php?webtag=OCK">Messages</a></li> <li><a href="lpm.php?webtag=OCK">Inbox</a></li> <li><a href="lsearch.php?webtag=OCK">Search</a></li> <li><a href="llogon.php?webtag=OCK">Login</a></li> </ul> </div> <div class="menu navigation"><a href="lmessages.php?webtag=OCK&msg=136.1">1</a></div> <div id="page_content"> <script type="text/javascript">  </script> <h3 class="thread_title"><a href="index.php?webtag=OCK&amp;msg=136.1">Honeycomb Toffee Candy</a> </h3> <div id="messages" data-navigation="136_1_1_10"> <a name="a136_1"></a><div class="message" id="message_136_1"> <div class="message_header"> <div class="message_from"> From: DeannaG<span class="message_time">22 Jan 05:00</span> <div class="clearer"></div> </div><div class="message_to">To: ALL<span class="message_count">1 of 1</span><div class="clearer"></div> </div> </div> <div class="message_links"> <a href="lmessages.php?webtag=OCK&msg=136.1">136.1</a></div> <div class="message_body"> <div class="comp article-header--recipe mm-recipes-article-header mntl-article-header"> <h1>Honeycomb Toffee Candy</h1> <p>This fun honeycomb candy goes by many names; cinder toffee, sponge candy, and my personal favorite, "hokey pokey," but no matter what you call it, this eye-catching confection is a proven crowd-pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong with this recipe.</p> Prep Time:10 mins Cook Time:10 mins Additional Time:30 mins Total Time:50 mins Servings:8</div> <div class="comp mm-recipes-structured-ingredients"> <div class="loc heading"> <h2>Ingredients</h2> </div> <ul> <li> <p><span>1</span> <span>teaspoon</span> <span>baking soda</span></p> </li> <li> <p><span>½</span> <span>cup</span> <span>white sugar</span></p> </li> <li> <p><span>2</span> <span>tablespoons</span> <span>corn syrup</span></p> </li> <li> <p><span>2</span> <span>tablespoons</span> <span>water</span></p> </li> <li> <p><span>1</span> <span>tablespoon</span> <span>honey</span></p> </li> </ul> </div> <div class="comp mm-recipes-steps mntl-block"> <h2>Directions</h2> <div class="comp mm-recipes-steps__content mntl-sc-page mntl-block"> <ol> <li> <p>Gather all ingredients.</p> </li> <li> <p>Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.</p> </li> <li> <p>Whisk sugar, corn syrup, water, and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C).</p> </li> <li> <p>Remove from heat. Whisk in baking soda until just incorporated.</p> </li> <li> <p>Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.</p> </li> <li> <p>Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.</p> </li> </ol> <div class="comp mntl-sc-block allrecipes-sc-block-callout mntl-sc-block-universal-callout theme-recipetip"> <h3>Recipe Tips</h3> <div class="mntl-sc-block-universal-callout__body"> <p>For bigger bubbles, use up to 2 teaspoons baking soda, keeping in mind there might be an aftertaste. Do not use baking powder!</p> <p>You can substitute an equal amount of golden syrup for the corn syrup if desired.</p> <p>You can also check the temperature of the sugar syrup with a probe thermometer. Some folks say you can simply go by appearance, and when the syrup goes from clear to slightly golden, it's done, but that requires a certain amount of experience. Another method to gauge the temperature is by dropping a little bit of the molten syrup in water to see if it instantly turns into rock candy. That will work, but since thermometers aren't expensive, and every kitchen should have one, that really is the way to go.</p> </div> </div> </div> </div> </div> <div class="message_footer"> <div class="message_footer_links"><a href="lpost.php?webtag=OCK&reply_to=136.1&return_msg=136.1" class="reply"><span class="image post"></span>Reply</a></div> <div class="message_vote_form" data-msg="136.1"> <span class="rating">0/0</span> <span class="image vote vote_down vote_down_off" title="Vote Down"></span> <span class="image vote vote_up vote_up_off" title="Vote Up"></span> </div> </div> </div></div> </div> </body>