Honeycomb Recipe - melissassouthernstylekitchen.com (2024)

FAQs

Why is my honeycomb chewy not crunchy? ›

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.

White vinegar – one of the things that makes this candy unique is the light and airy texture of the toffee. We have the vinegar, in part, to thank for that! Vinegar reacts with the baking soda in the recipe to form little bubbles of carbon dioxide that give the honeycomb candy its airy, crisp texture.

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.

You can eat the whole honeycomb, including the honey and waxy cells surrounding it. The raw honey has a more textured consistency than filtered honey. In addition, the waxy cells can be chewed as a gum. Honeycomb is a natural product made by bees to store their larvae, honey, and pollen.

If the sugar is in a hard ball stage, it should be firm to the touch, and harder to mould as it cools down. The colour is also a good indicator, the mixture should be an amber colour. If it's any darker than that, it means your sugar is too hot and the honeycomb will taste burnt and bitter.

Honeycomb candy is known by many names.

Honeycomb toffee, sponge toffee, cinder toffee and hokey poke are just a few. Often though, it is simply referred to as honeycomb. The exact origin of this light yet rigid candy is disputed almost as much as the various names.

Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy. Otherwise, chalk it up to experience and watch the temperature more closely next time. I have a batch of gooey toffee now too. So im just either enjoying it as is or adding bit or chunks of it to my coffee or ice cream.

Beeswax is the substance from which honeycomb is made. It's the material that composes the walls of the honeycomb, allowing those beautiful little hexagons to form and fill with honey.

Honeycomb contains antioxidants that are believed to boost your immune system and reduce inflammation. It also has antibacterial properties that can help fight off infections. And let's not forget about its delicious taste and natural sweetness, making it a perfect substitute for processed sugar.

Why did my honeycomb collapse? ›

Get your sugar types and ratios wrong and the honeycomb collapses or turns sticky. Use too much or too little baking soda and the light and airy puff collapses on you or doesn't even materialize. Luckily, we've got chemistry and science to help us out here and problem solve the art of making honeycomb.

It is 100% edible, though the texture is not for everyone. In fact, eating raw honeycomb is one of the best ways to get the most health benefits from your honey. Honey in the honeycomb is in its rawest form, so it will have the most enzymes, vitamins, and minerals of any type of raw honey.

The baking soda (also known as bicarbonate of soda) heats up and when it does that, it releases a gas that gets trapped in the caramelized honey and sugar. This results in bubbles that resembles actual honeycomb from bees! Why is my Honeycomb Candy chewy? This is a result of the mixture not cooking long enough.

The easiest way to enjoy honeycomb is to carve out a spoonful, or slice a thin sliver with a knife and enjoy as is. The wax is chewy and edible, although some people prefer to spit it out like gum. It is a guilty-free pleasure.

Honeycomb is a crunchy, airy candy with a sweet honey flavor.

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. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.

Honeycomb is essentially hot toffee blended with a little bicarbonate of soda to make it bubble and foam. The mistake most first timers make is to take the syrup off the heat too soon. This makes the honeycomb sticky and doesn't allow it to set correctly.

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).