Professional Baker Teaches You How To Make HONEYCOMB!

Learn how to make the easiest kind of toffee (also known as Honey Comb)!

Ingredients

1 ½ (22 ml) Tbsp honey
5 tsp (25 g) baking soda
½ tsp (2 g) cream of tartar
1 cup (250 ml) water
3 ½ cups (700 g) granulated sugar
1 ½ cups (375 ml) golden corn syrup

Directions

1. Grease and line a 9-x-13-inch (23-x-33 cm) pan with parchment paper so that the paper comes up higher than the sides.

2. Have the honey measured in one dish and stir the baking soda and cream of tartar together in another dish. Have these on hand, along with a sieve, by the stove before you start cooking the sugar.

3. In a large* saucepan, place the water (water first allows the sugar to dissolve evenly), sugar and corn syrup and bring the mixture to a boil over high heat, stirring just once or twice to ensure everything is dissolving evenly. Continue boiling, without stirring, until the mixture reaches 284ºF (140ºC) on a candy thermometer. At this point, stir in the honey, and continue boiling until 300ºF (150ºC) is reached (the liquid will only be a pale amber colour, not caramelized fully). Remove the pot from the heat and using a wooden spoon quickly sift in the baking soda mixture, stirring quickly and vigorously to make sure it has been incorporated, but once the baking soda is no longer visible, stop stirring so as not to deflate the toffee. Quickly scrape the frothing mass (it will keep growing and growing!) into the prepared pan and let it set (do not spread it) until cool – this can take up to 2 hours, and it will continue to grow a little more before it sets.

4. Crack the toffee with a rolling pin to break into bite-sized pieces.

5. The toffee will keep up to 4 weeks in an airtight container.

6. *You need a large saucepan to factor in room for the sponge toffee to expand.

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[ohyum]

Thank you for watching our latest video! Don't forget to check out the recipe in the description and let us know how your Sponge Toffee turned out!

[meindt]

my personal advice on honeycomb making: Do NOT lick the wooden spoon, it will only taste like pain.

DOES THIS LADY HAVE A DRAWER OF SUGAR???

[PhaseConverterampV]

In my country we add Insulin to this healthy treat.

[jslezak]

Anna, thank you for including metric measurements in your recipes! I've learned over the years that baking by WEIGHT instead of volume give consistent results every time.

[aroyfdv]

am I the only one who think it looks like osteoporosis bones?

[foodislife]

In New Zealand we call this Hokey Pokey and it’s one of the recipes we learn as children when we start baking. We don’t use corn syrup in it though. It’s also something we put in ice cream, and it’s made into a chocolate coated bar as well which is called a Crunchie. Yum.

[vanilla]

She didnt scrape the pan. And now thats all I can think

[derpersona]

"You wanna stop stirring after a point" WHAT POINT GURL WHAT POINT??

[hyweltthomas]

After loads of tries of getting this right, I have finally made it! For me, the secret is 4 tbsp syrup, 250 g of sugar and 1.2 tbsp bicarb - no water or baking powder. Put sugar in first, dead low and when melted add syrup - get the measurement right; too much syrup will kill it. Boil a little faster to 140 degrees C without stirring then add bicarb - whisk in and pour. Delish!

[ironox]

Thanks for sharing this, my mother used to make this with my sister and I when we were kids. Now living far away from them, and with her health rapidly declining, this takes me back to happier days.

[bertkutoob]

Video sponsored by the the International Dentists' Association

[BitSmythe]

The chemistry of cooking is remarkably fascinating. Excellent job!

[chasseymihinui]

Yo man. This lady keeps it simple. All the info you need, not too much pointless info like other cooks. The do's and donts. And makes it look like i can make these deserts

[patriciahopey]

Wow I've just happened to find this and I've watched you for years on CBC. I have never seen this recipe anywhere. it is my favorite childhood treat from Halloween and to be able to make it now at 62 I'm absolutely delighted .Thank You so much. I've just subscribed to your Channel. 3cheers from Halifax

[intarcgiotto]

we use it in germany to insulate windows. we call it Bauschaum

[jumzbrugs]

"It takes a minimum 2 hours to cool..."
"And here it is"
How the hell she do that?

[pierrefireball]

My mother used to do this every Easter. As a kid, it was the best I ever had; of course, I do buy from the stores now. But Anna I am going to try your receipt, thank you so much for reminding me my beautiful loving mother on a few days before Easter this year. My mother died in 2007 from cervical cancer on December 18th. Her ceremony was on December 24th. Nothing to do with this, but your receipt reminded me of her once again and how amazing she always was.

[bebomora]

I’ve been doing this for years figured it out when I made peanut brittle the baking soda you put it the lighter and easier it gets to eat. Love it like this

[justaddmusclecom]

It kinda looks like cross-sections of bones. Really cool recipe.