MONIN Premium Honeycomb Syrup 1L for Cocktails and Mocktails. Vegetarian, Allergen-Free, 100% Natural Flavours and Colourings

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Honeycomb also travels well making it great for gifting, especially during the holidays. What are some other ways to use honeycomb candy? You need to stir the sugar to encourage it to dissolve but it’s important to never let the mixture come to a boil. Once the sugar has melted fully, increase the heat slightly and bring it to a simmer until it turns bubbly and amber in colour, almost like maple syrup – any darker and the honeycomb will taste bitter. When making anything that involves a sugar syrup, you should first allow the sugar to dissolve over a low heat, stirring frequently, but not letting the mixture boil. If crystals of sugar remain in the pan when the temperature increases, you can end up with crystallized lumps that cannot be saved.

Since honeycomb is so sensitive to moisture it’s hard to buy it ‘naked’ in most stores. Specialty candy stores might sell freshly made honeycomb since they will have sold it before it has time to get soggy. However, supermarkets and other larger outlets typically don’t sell it, it simply isn’t stable for long enough. Crushed honeycomb is a terrific topping on just about any dessert! It’s really great on anything creamy adding a nice textural contrast. Honeycomb candy, sponge toffee, cinder toffee, hokey pokey… Whatever you call it*, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles. Today I’ll be walking you through all of my tips for making this Honeycomb recipe in your own kitchen. I’ve also included a brief how-to video! Keep in mind that unlike ‘regular’ sugar (sucrose) and corn syrup, the composition of honey is way more variable. This is especially true for smaller batches. Honey is made by bees from what they find around them. Depending on their surroundings, the composition of the honey may vary. As such, the final honeycomb may turn out differently as well! Golden SyrupOnce the honeycomb toffee is hardened, remove it from the pan and place it on a chopping board. Use the tip of a very sharp knife, and gently push it into the honeycomb toffee – it’ll shatter into pieces. Then break any large pieces into smaller ones. Making honeycomb truly is a great science experiment. During each of the phases of making honeycomb, cooking, expanding & cooling, a core scientific process is taking place. So let’s have a look at each of these. Step 1: Cooking Sugars Tip honeycomb into a deep-sided, oiled 20.5cm (8in) square cake tin. Gently tip tin to help honeycomb fill sides and leave until cooled and set. Yes, I agree with you. The 300 degrees is required to get the final hardness. It’s what ensures enough moisture has evaporated so the final honeycomb can be brittle.

Great question! Making honeycomb is a delicate balance, so whereas I’m sure you can add the baking soda a little later (though not too late) you might need to do a little testing to get it just right. Few thoughts on my end:

How long will honeycomb candy keep?

First combine the sugar, honey and water in a heavy-bottom large saucepan. Bring the mixture to a boil over medium high heat. Reduce to medium heat and continue cooking. However, you can’t make honeycomb with just sucrose (as we tried below)! Sucrose is very prone to crystallization when you’ve concentrated it as much as you do for making honeycomb. As such, you need to add something to prevent the sugar from crystallizing. If you don’t, the sucrose will simply start to crystallize once you start stirring in the baking soda. It won’t be able to hold onto the air and become a crumbly white mess. Notice the white flat sample on the bottom left? That’s been made with just sucrose. It started to crystallize as soon as we mixed in the baking soda, and barely held on to any air. It was the most flat of all honeycombs for sure. In a medium, heavy saucepan, combine the sugar, maple syrup, and 1/4 cup cold water. Heat over medium-high heat, stirring, just until the sugar dissolves. After this point, do not stir—you can swirl the pot occasionally if you'd like. Let the mixture come to a boil and cook until a candy or instant-read thermometer registers nearly 300°F and is a dark amber color (this should take 5 to 7 minutes).

Only during cooling will you be able to see if you prepared the sugar syrup properly. Does the honeycomb not turn solid but remain soft? Chances are you’ve not cooked it for long enough or used the wrong type of sugars (more on that later). Mould to pour it intoHoneycomb is of course sugar based, so it’s always going to be sweet, but balancing that sweetness with salt and chocolate is crucial, and helps take the edge off all that sugar in this candy. This honeycomb toffee is incredible! Sweet, yes, but perfectly balanced with the bittersweet chocolate and salt. You’d be surprised at how much of it you could easily put away! Sometimes called cinder toffee, or hokey pokey, (or ‘the inside of a Cadbury’s Crunchie bar’!) honeycomb is a cooked mixture of sugar and golden syrup that has bicarbonate of soda added to it, which makes the confection puff up before it sets, giving the sweet that classic honeycomb texture. Keeping honeycomb crunchy requires very much the same science as cooking the sugar syrup does: keep out the moisture. Additional moisture is detrimental. As such, you should always store honeycomb in an air tight container to protect it from humidity in the air. Humid climates Le Sirop de MONIN, the latest collection of syrups in the syrup market. MONIN offers extraordinary versatility for creating unique beverages, a leading brand in unique flavour.

Unfortunately, no. You will need baking soda to make this honeycomb recipe and to get those signature bubbles. How Long Can You Store Honeycomb Candy? The temperature of the sugar solution and the concentration of sugar in that solution are very closely correlated. As such, once a sugar solution has reached a certain temperature, you will know it will have achieved a set concentration (it’s why you need a thermometer). Just how high the concentration of sugar is in your sugar solution will impact how that sugar behaves once it’s cooled down again! We discuss this in far greater detail in a post focused on those ‘ sugar cooking stages‘. Aiming for a glassy structure These will last much longer. The chocolate prevents the toffee pieces from being exposed to air, so these will stay crisp for much longer. I’ve kept mine for up to a month (could be even longer, but ours usually finish before that).Making honeycomb requires only three ingredients: sugar, sugar syrup (e.g. corn syrup) and baking soda (more on those later). You bring the sugars to the boil and once you reach the desired temperature (which is well above the boiling point of water!) 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. For the chemists: the reaction that takes place when baking soda reacts is: HCO 3 –+ H+ ↔ H 2CO 3 –> H 2O + CO 2. The acid (H +) comes from the corn syrup and sugar themselves which are naturally slightly acidic. Since the temperatures are so high, only a little acid is required for the reaction to happen rapidly. From: our post on baking powder & baking soda Some caramelization happens as well In the Netherlands you can find a special sugar syrup called schenkstroop (which translates as ‘pouring syrup’). This syrup is dark in color and has a strong flavor, it is not pure molasses though. Personally, I haven’t tried making maple honeycomb. Seeing as how you’re having challenges, I would probably start out by replacing part of the regular sugar with maple syrup and keeping in some of that corn syrup to help with stability. It will require some experimentation since also there can be some variation between maple syrups, causing them to turn out slightly different. Crunchie chocolate bars were my favorite growing up. But now they are a little too sweet for my liking. So, as an alternative, I came up with these dark chocolate coated, homemade honeycomb toffee, sprinkled with sea salt. These have the perfect balance of sweet, caramel, crunchy, salty and bittersweet chocolate!