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

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Keep a close eye on the pot, and do not walk away from it. You need to be patient watching the mixture as it can go from bubbling to scorched in a blink of an eye. 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.

Honeycomb candy (also called cinder toffee, seafoam, sponge toffee, or one of many other variations) is a simple, sugar-based, airy, and very crunchy candy. It is closely related to toffees or brittles. The main difference though is that it contains a lot of smaller and larger air bubbles. Without these bubbles, the honeycomb would be very hard and tough to eat. These bubbles are also what give the honeycomb its name! It kind of looks like a ‘real’ honeycomb. Easy homemade hard candy is easy to make and can be adapted to your favorite flavors and colors. It’s fun to make too! At the same time, your honeycomb might also turn a light yellow during expansion. In the gif above you could see that transformation. This is caused by the incorporation of air bubbles. Air bubbles reflect the light differently than a solid mass of sugar would. As a result, the honeycomb turns a lighter color! Adding too much or too little baking soda

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. Take the guesswork out of candy making and achieve perfect results every time by using a thermometer. 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? Keep in mind that it will take shorter to cool if you spread it out more and take longer to cool if it’s in a higher container such as a cake tin. Secondly, if you’re concerned that your environment is too moist, you could consider cooking the sugar just a few degrees hotter. This will eliminate even more moisture and make it even drier.

Caramelization of sugar is a complex series of a lot of chemical reactions all taking place at the same. Caramelization happens when pure sugar is heated up to very high temperatures (above the 150°C that you use for honeycomb). However, it is sped up when the pH is acidic or alkaline. By adding baking soda (which is alkaline) to the sugar solution you help accelerate these reactions. As a result, your honeycomb can turn a lot browner. Color turns yellow/whitish 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. The foamy mixture should be poured into a buttered tin or dish lined with greaseproof paper before leaving to set for a few hours. Do this carefully, keeping small children at bay because it will be extremely hot. Once fully cooled, break the honeycomb into shards or chunks for easier eating. 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). 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.

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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 Syrup Honeycomb toffee can be made without a sugar thermometer, but it won’t be foolproof - simply cook the mixture until you can see it turning a deep golden colour - this should ensure it’s been cooked sufficiently. You can either brush the melted chocolate on the honeycomb/sponge toffee using a clean, dry pastry brush, OR you can dip the toffee in the chocolate. The alkaline bicarbonate of soda chemically reacts with the acidic sugar and immediately forms an abundance of carbon dioxide gas, which gets trapped in the molten mixture. When the honeycomb is tipped out of the pan, the bubbly toffee begins to set and solidify. 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.

Overview of ingredients: This easy Honeycomb Candy is made with a three simple ingredients, plus a little water. 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. I prefer to coat my honeycomb with dark chocolate. Anything between 60 – 70% cocoa content is my favorite option to balance the sweetness of the toffee. But you can choose any chocolate you prefer. Wear gloves to whisk the sugar mixture, if available. The mixture releases a lot of steam, and the gloves will provide you protection. You won’t need gloves once you get used to the process though, because you’ll know how to avoid the steam. You can also add too much baking soda though! If you add too much so many air bubbles are formed that a lot of them will escape from the honeycomb before it has time to set. Also, you run the risk of not all the baking soda reacting and leaving behind a very metallic aftertaste. Step 3: Glass formationWhen you think about how to make honeycomb, you might expect the process to be highly complicated and several-hours-long. Nope, not at all. A few minutes, 4 ingredients and you’re all set. Even if you’re a total baking beginner and you don’t know your macarons from your macaroons (to be fair, I still get them confused every now and then), you can totally do this – with all the flair and elegance of a Michelin star chef. Bonus points if you can get a minion to shout “Oui Chef!” at you every five minutes. If you accidentally stir the mixture too much after the baking soda is added, don’t panic! The bubbles will be gone, eliminating the honeycomb texture, BUT you just made delicious brittle! A wooden spoon - wooden spoons are the safest thing to stir hot sugar syrups with because they don’t conduct heat. And this is so easy and fun to make! They make EXCELLENT treats in candy boxes. Plus you can use the same recipe to make either honeycomb toffee or sponge toffee. Why this recipe works