Monday, 15 October 2012

Honeycomb Crunch

Baking soda
Light corn syrup

Last week, I was craving for a coffee crunch cake.  I'm not quite sure where I have tasted one. Eeek. So I tried scouring the internet for a recipe. It was a bit hard to look for one because it seems that there are several terms for it - honeycomb crunch/crunchies/candy, toffee crisp, butter and honeycomb crunch. Good thing I was being patient that day and I found the easiest recipe to follow. 

  • 100 grams sugar (I used caster sugar)
  • Golden Syrup (I used light corn syrup and a bit of maple syrup)
  • 1 tsp baking soda (I suggest to use 1/2-3/4, and make sure to sift it)
  • cold water (to test a "hard crack")
  • saucepan
  • fork
  • shallow bowl with parchment paper
How to do it:

1. In a saucepan, mix the sugar with syrup. No definite amount, according to the recipe. Try to get as much as you can by twirling the fork. Do this twice. Mix the sugar and syrup before bringing to a slow boil.

Sugar mixed with corn syrup
Bring to low heat
2. After a few minutes, this is how your sugar will look like the photo below. Try to stir the mixture with the fork to make sure everything melts evenly.
After a few minutes

Sugar will slowly change color
Until it turns brown
3. Once you notice that the all the sugars have dissolved, test a hard crack. Dip the other end of a teaspoon in to the sugar and dip into the cold water. If you hear a crack while it cools, it means you're good to go. Or bite the hardened syrup (which I did heh!) and if you get a crack on the first bite, that means the syrup is set for the next step. Quickly remove the pan from the heat.
Test if the syrup has a "hard crack"
4. Mix the baking soda into the syrup. Stir it as fast as you can as the candy would quickly harden.  And while you do this, move nearer to the bowl with the parchment paper.
Sift the baking soda

Mix the baking soda quickly
Stir well to incorporate everything
5. Once you feel that you have stirred everything completely, pour everything into the bowl.
Carefully pour into prepared bowl
6. Let it cool for an hour or so. Fill the pan with water and let it stand for an hour before scrubbing it clean.
Use parchment paper to avoid having the honeycomb stick

Let honeycomb sit for at least an hour or so
7. Crack the candy and use them for cake or cupcake toppings. Store in a covered container in the fridge to prevent it from going sticky.
Crack with something hard - a knife or spoon
Now you can use this for a Coffee Crunch Cake!
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  1. Wow, i love honeycomb! Best if choco covered :)

  2. Tin , I was checking that link few months ago as well ! Really great on its own or as a topping ...Try coating some pieces with melted chocolate next time :D

  3. Ang galing mo sis! So that is how to make a honeycomb crunch pala. Thanks for sharing

  4. it is so cool to see how to do this! i love this stuff!

  5. looks lovely!..what if walang candy thermometer sis? parang hindi ko pa ata keri ng tanchahan >.<

    1. do a hard crack test :) dip the other end of spoon then quickly immerse into cold water. once you try biting the candy and it cracks, it means it's ready :)