Posted 20 hours ago

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

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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). You’ll be cooking your honeycomb mixture to 300°, but once it reaches that temperature you need to move fast or your candy will burn as the temperature continues to climb. Have your baking soda nearby and have your pan already prepared, that way once your thermometer reads 300F you are ready to roll. Stop stirring once your mixture starts boiling

Once the candy reaches 300 degrees F and is a deep golden caramel color remove from the heat. Immediately and carefully stir in the baking soda. 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). 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.


Honeycomb 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. My honeycomb doesn’t contain butter, which doesn’t mean you can’t add any, but that’s probably the one most likely to split from the rest. Your bottom half does sounds like it’s more of a brittle than a honeycomb, which could be due to too much fat, even though you’re using very little. Did you fully melt the butter and stir it in before adding the baking soda? Add bicarbonate of soda and stir rapidly for a few sec, which will make mixture instantly froth up. When making candy use a heavy bottom stainless saucepan for even heat distribution and a lower risk of burning. A good pan makes all the difference when making honeycomb toffee. This recipe is a miracle of science: Add a little baking soda to a dark, maple caramel and soon you have this impossibly crunchy, airy candy. I sprinkle the candy with sea salt to cut the sweetness. — Merrill Stubbs Test Kitchen Notes

Hope that helps, if I misunderstood something in your problem or have other thoughts, please do let me know! Second, your question is a tough one! It’s hard to predict a replacement for these ingredients and I haven’t found good evidence for either method. But I’ll try to explain some thoughts that may help you in your next attempt. Pure sugar syrup made with no artificial additives and natural flavourings. Alcohol-free, suitable for vegan and vegetarian diets. 1 litre PET bottle. 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 formation Baking soda causes a chemical reaction giving the brittle its namesake appearance and airy texture.You can make replace the corn syrup with this syrup and still make a honeycomb. The flavor of the honeycomb is a lot stronger though, even a little bitter. Also, it doesn’t turn out as light as airy. It was a little denser. This one will be short and sweet. Very sweet, as it happens – because this post is all about how to make honeycomb. Sometimes also called honeycomb toffee or hokey-pokey (try saying that three times and see if you don’t end up smiling like a crazy person), it’s a crispy candy that’s all bubbles and caramelised sugar and crunch and just… fun. You can have it on its own as a sweet treat or dipped in chocolate if you’re feeling extra indulgent – and it makes a wonderful homemade gift. With its warm golden colour, shiny surface and crazy bubble patterns, it’s perfect for decorating cakes and cupcakes, elevating them from “ pretty” all the way to “ super-elegant-and-impressive-and-everyone-is-totally-jealous-of-your-baking-skills”. Gently stir the sugar mixture until dissolved, taking care not to stir any granules up the side of the saucepan. When the mixture begins to boil, stop stirring. The bubbling sorcery of what happens when hot caramel meets powdery bicarbonate of soda is beautiful to see, too!

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