Honeycomb Recipe - melissassouthernstylekitchen.com (2024)

FAQs

Why is my honeycomb chewy but 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.

If you store your honeycomb in the fridge or in a humid environment, it will make it go soggy. The best way to store your honeycomb is in an airtight container. Now put what you've learnt into practice with these delicious recipes that all feature the scrumptious crunch of honeycomb.

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.

It is filled with white wet looking crystals or chunks. You may mistake this for some kind of pest or disease but the real answer is very simple – it is just honey – crystallized honey in comb.

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.

At the last second, baking soda is added and reacts to the high heat in the pan, causing the mixture to foam and swell as carbon dioxide bubbles are released. These fizzing bubbles are caught in the final product as it quickly cools - leading to the effect for which the dessert is named for, a honeycomb of sorts.

Also known as black honeycomb or brood comb, dark honeycomb is comb that has hosted brood (bee larvae). Brood cells get extra-special treatment to help the bees in them develop, which contributes to the darker color.

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.

Why Is My Homemade Honeycomb Chewy ? The syrup is taken off the heat too soon, it's a common mistake and one I made! Underheating the sugar makes the honeycomb sticky so it won't set correctly. Keep your eye on the sugar thermometer and make sure the temperature reaches at least 146 degrees C or 295 degrees F.

How to make honeycomb less sticky? ›

Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup.

Store in a sealed container somewhere cool and dry – not the fridge. The honeycomb will keep for a week. Try dipping the pieces of honeycomb in melted chocolate - they will keep for longer, about 1 month.

One of the simplest and most fun confectioneries to make at home is cinder toffee, also known as honeycomb or sponge toffee.

Yes, Raw Honeycomb is 100% Edible!

Just because honeycomb may not look pristine, it doesn't mean it's gone bad - and it definitely doesn't mean it's not absolutely delicious. Try some of our favorite ways to enjoy raw honeycomb!

It is perfectly safe (and delicious) to consume both the honey and the waxy hexagonal containers of the comb. In fact, the added chewy texture of the comb is a bonus. Honeycomb varies in taste (just like honey) depending on the environment and which flowers the bees predominantly pollinated to produce nectar.

Low and slow

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. 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.

The taste of is often described as earthy, floral, or even fruity due to the fact that bees collect nectar from various flowers to store in their hives. It also has a soft yet crunchy texture, making it perfect for spreading on toast or crackers.

Heat softens honeycomb. Add a few small chunks of honeycomb on top of the bread. While the honeycomb won't melt entirely, it will become more pliable, allowing you to spread it on the toast with a knife or fork. As the honeycomb heats up, it will not only become softer, but more aromatic as well.