Sponge Toffee (Honeycomb)
User Reviews
4.8
Sponge Toffee (Honeycomb)
Description
This recipe carefully heats granulated sugar, honey, and water until fully melted and boiling to initiate caramelization, achieving a deep amber color that imparts a rich flavor. Adding baking soda causes the mixture to foam and expand dramatically due to a chemical reaction releasing carbon dioxide, creating the characteristic light, bubbly structure. The foamy mixture is immediately poured into a lined pan where it sets without disturbance to maintain its airy texture.
The final sponge toffee is crisp and brittle with a delicate crumb. The contrast between the crunchy texture and honey-sweet caramel flavor defines this confection. Optionally, dipping pieces in semi-sweet chocolate adds a smooth, bittersweet counterpoint and visual appeal.
This treat can be broken into irregular chunks for serving or gifting and stored in an airtight container to preserve crispness. Care should be taken during preparation, as the sugar mixture reaches very high temperatures and can cause burns.
Ingredients
- 1 ½ cups sugar granulated white
- ¼ cup honey
- ¼ cup water
- 1 tablespoon baking soda
Optional Garnish
- ½ cup chocolate chips for dipping, semi-sweet
Instructions
- Note: During the entire cooking process be very careful not to get any of the sugar mixture on your hands. The mixture will be very hot. I recommend wearing oven mitts during the cooking process to be extra safe.
- Line a rectangular 9 x 13 baking dish with parchment paper to cover the base of the pan and high enough to go above the edges of the pan.
- In a medium sized pot stir together the sugar, honey and water with a metal whisk or fork.
- Heat on medium heat for 12-15 minutes until everything fully melts and started to bubble.
- Once the mixture has turned amber in color add in the baking soda and stir vigorously. The mixture will being to foam up, bubble, and double - triple in size. Turn the heat off.
- Using a rubber spatula pour the mixture into the lined baking dish. Note: the mixture will flatten and spread throughout the baking dish on it's own. Do not use a utensil to spread the mixture out. If you try to spread it out with a utensil it will cause holes and gaps. Do NOT use hands to spread mixture, it will burn you!
- Leave the sponge toffee at room temperature to set for 2 hours.
- Once it has hardened break into smaller pieces.
- Optional: in a microwave safe bowl melt chocolate chips in 15 second intervals, stirring between each interval.Dip pieces of sponge toffee in chocolate and place on a parchment paper lined tray. Chill in the fridge until chocolate sets.
- Storage: Store chocolate dipped sponge toffee in an air tight container in the fridge.Sponge toffee (not dipped in chocolate) can be stored in an air tight container at room temperature (away from direct sunlight) for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30pieces
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 110mg | 5% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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