Hi I don't know what went wrong but my honeycomb turned out gooey. My sugar thermometer didn't go up more than 116 Celsius for some reason and the sugar seemed to be dark. I used golden syrup. Is it the same as golden corn syrup?
Step 1: Contacting a chemical retailer to acquire cream of tartar being careful not to admit you are going to put it in food. Step 2: Ask them if they can order in corn syrup, once again being careful not to tell them you would ever serve it to humans. Then cook away!
After loads of tries of getting this right, I have finally made it! For me, the secret is 4 tbsp syrup, 250 g of sugar and 1.2 tbsp bicarb - no water or baking powder. Put sugar in first, dead low and when melted add syrup - get the measurement right; too much syrup will kill it. Boil a little faster to 140 degrees C without stirring then add bicarb - whisk in and pour. Delish!
@@HangNguyen-kj9lm bicarb is baking soda. Just a different word for it. Baking soda/bicarb is very different from baking powder, wich was also referenced and should not be used to make honeycomb
Anna, thank you for including metric measurements in your recipes! I've learned over the years that baking by WEIGHT instead of volume give consistent results every time.
In New Zealand we call this Hokey Pokey and it’s one of the recipes we learn as children when we start baking. We don’t use corn syrup in it though. It’s also something we put in ice cream, and it’s made into a chocolate coated bar as well which is called a Crunchie. Yum.
TL;DR: scraping the pan's sides increases the chance the recipe goes wrong. Confectioner here. -Sugar sets in different structures at different temperatures (low temperatures mean the sugar sets softer.) -however, sugar wants to set as a crystal - and if there is a seed crystal, there is a chance it sets in a way you don't want, and you end with a bad texture/colour. Now, the pan isn't a uniform heat. the bottom, which is direct contact to heat, is hotter than the sides which do not have direct contact to heat. There is also, mixed in with that, sugar that has spat up and crystallized on the side where there is less heat. Once she's added the foaming agents, she can't see if there is any seed crystals that could ruin the batch so she doesn't scrape to lessen the risk.
I grew up in America, my family used to own an Aviation Business. Our Hangar Doors were lined with the stuff for insulation and it's immediately what I thought of lol
Thanks for sharing this, my mother used to make this with my sister and I when we were kids. Now living far away from them, and with her health rapidly declining, this takes me back to happier days.
Wow I've just happened to find this and I've watched you for years on CBC. I have never seen this recipe anywhere. it is my favorite childhood treat from Halloween and to be able to make it now at 62 I'm absolutely delighted .Thank You so much. I've just subscribed to your Channel. 3cheers from Halifax
Yo man. This lady keeps it simple. All the info you need, not too much pointless info like other cooks. The do's and donts. And makes it look like i can make these deserts
My mother used to do this every Easter. As a kid, it was the best I ever had; of course, I do buy from the stores now. But Anna I am going to try your receipt, thank you so much for reminding me my beautiful loving mother on a few days before Easter this year. My mother died in 2007 from cervical cancer on December 18th. Her ceremony was on December 24th. Nothing to do with this, but your receipt reminded me of her once again and how amazing she always was.
WOW! I was just recommended this vid. I used to watch you years ago. And I am embarrassed to say, I forgot all about ya with all the other distractions as of late. Glad to see you're still given er on the baking and you never changed a bit.. Thanks for the vid and I will be making this for my wife. Take care.
I had this as a child at a friends house..I have been looking for this recipe since 1972... I didn't know what the name wss.. so gIad I found you!!! Thank you!!
The last time I tried to make honeycomb I had a culinary disaster the size of a world apocalypse. When I am brave enough I will try this recipe. Thanks for posting.
Take another look when she sets it away. Notice anything besides it? Perhaps an earlier batch which was made to show right away what the result will be? :P
@@marioncontol3121 How would you know? Are you his crazy psycho girlfriend that stalks all his youtube comments to check if he is cheating on you, but when he isn't, you crazily defend his every silly mistake? :P
cinder toffee/honeycomb for me. i just started making this, when a recipe says 'DO NOT USE BAKING POWDER', it means it! my 3rd attempt was perfection tho. half dipped in chocolate for crunchies too.
Actually Anna was basically using baking powder. Because baking powder is basically a mix of baking soda and acidic substance. The acidic substance here is, you guess it, that half teaspoon of cream of tartar 😂
My theory is the person up loading it hated the name toffee sponge as much as most people in the comments seem to so they changed it in a passive aggressive way to let her know the name ' toffee sponge' sucks.
On a side note - having every single thing measured and ready to go is called Mise en Place. It's quite handy - the very first thing my mother told me when I started helping in the kitchen: have everything ready so you won't run to get it. Years later I went to Culinary School meets Community College I learned of its name.
Love your cooking shows! In SoCalifornia I watched you everyday and when I moved to Arizona I couldn't get the channel. I'm so happy to have found you on TH-cam!
I love honeycomb. When I lived in upper California, I would take my son to Great America ( don’t know if it’s called something different now) in Santa Clara area. I’d get seasons passes for us so we went a lot. But one of our stops each time was an old fashioned candy store and honey comb was one of the things they offered and I would buy about once a month. I haven’t had real good honey comb since then but I’m going to try this. It will bring back memories. Now I just need to learn how to make the taffy I use to get at Santa Cruz. These were places of my childhood.
i rmbr when i was around 6-8 yrs old back in 2010, Anna Olson was my fav baker, I’ll always watch her vids on tv everyday and I’ll watch it every morning lol, feels good to see she’s still baking and way better. ILY ANNA ((ps she’s also one of em who inspired me to bake hehe
I've used a method that I find a lot easier, safer, and can actually be done without a thermometer and efficient in large batches. Basically I just caramelize sugar first on its own to gold-amber (I prefer wet method just using some water and sugar since I find the dry method often harder not to leave burned bits stuck on the bottom of the pan), let it cool down and solidify. You can even store the caramelized sugar for long periods in hard-crack form for later use. Then melt the hardened and cooled version slowly over low heat (the temperature will not be nearly as hot as 348+ degrees F). When it's all dissolved and liquidified, add in things thing like syrup/honey, then finally the baking soda and a dash of acid. When using this method, we just add a dash of these additional ingredients since we still want it to solidfy to hard crack, but I can actually taste the ingredients more for some reason in spite of using much less of them. I've compared this way to the normal ways that cook all these ingredients together at once and the end result with my method actually tastes better to me (it is different but I like it better). I can more clearly taste the additional ingredients besides the caramelized sugar like whatever honey or syrup you use, and you don't have to deal with the potential danger of liquid so hot that it's like molten lava fizzing up when you add the baking soda.
The bubbles are caused by the release of CO2. Table sugar, corn syrup, honey, chocolate and tartaric acid are all weakly acidic while baking soda (NaHCO3) is a weak base. They react and the resulting carbonic acid produced, which is volatile, breaks up into CO2 and H2O vapors which cause your bubbles. So the cream of tartar does help, but only until the reaction is balanced, excess tartar is as you said, just to cut the sugary flavor
Definitely 5tsp of baking soda does sound like a lot! This is similar to dalgona, a Korean snack that i eat when I was a child 😋 thanks for sharing 👍 Anna!
cut it up into Brussels sprout size pieces and coat in a generous layer of dark or milk chocolate...I think they are amazing this way; kept in the freezer!
Thank you so, so much for the conversion in metric system. Otherwise, it's virtually impossible to do it correctly and we tend to let it go! I think I'll try it next WE‼ Have a great day Greetings from France ❤
You are welcome! We published new recipes with metric conversations and we have been converting old recipes. They are nearly all done, so you should be able to bake any recipe that we've posted!
To everyone in the comment section who's mad about the fact that she called them sponge toffee: It's an alternative name for honeycomb toffee. Different cultures have different ways of calling foods, and there's no need to stress about such little things. Stop being childish and don't hate her for this, it's really not her fault.
@@k8lynmae there's no need for a specification. She says honeycomb in the title, but sponge in the video. You should know what type of candy it is since it's such an unique sweet. One would be helpful, but everyone will end up knowing what it is that she made.
As little kids we made it every time mum went out.. as she left she gave us instructions NOT to to be making any lollies... we started before the car had left the street. Here we call this Hokey Pokey
This is the best honeycomb recipe. I've tried many this one works every time. It takes a little while, not quick quick quick as video shows but 100% everytime thank you 😁
It's sooooo good. You can find it in specialty confectionary stores (usually). It's really yummy if you dip it in chocolate and eat it when it's cool or add nuts on it
This actually is better to make on a cold dry winter day where you can cook it down outside. I make a double batch in a disposable turkey pan and place it on my enclosed porch . Delicious and cooked much quicker so you can dunk the pieces in dipping chocolate. Best present to give for Christmas.
In order to prevent the sponge mixture from collapsing, pour it into an airtight container and once fully risen, seal the container with an airtight lid in order to retain the puffed up texture.
Top tip - Add your baking soda while on the stove with the heat off instead of off the stove top, you want a little bit of radiant heat. And as well, when putting it out into a tray if it's puffing up a lot use a bigger tray.
I just watched your video right after this one where you made toffee, and now I’m tempted to make sponge toffee with chocolate coating. A favourite of mine from my childhood; Crunchie bars.
By using a silicon baking tray you can just flip it over once cooled and wallop the cinder toffee block with the length of a rolling pin which avoids getting lots of the dust as it breaks up.
Cinder toffee as we brits call it. If anyone here has been to Beamish then they KNOW about cinder toffee! They make it like the OLD days (Obviously, it's Beamish)
Oh yum Anna Olson,your honeycomb sponge toffee looks so good and tasty,I wish that I could make it at home and eat it but I cannot make your recipe at home because I have type 2 diabetes and I am really careful not to eat sugary desserts that have a lot of sugar in recipes.
@@frapo81 It is also known as cinder toffee in the British Isles, it's the same toffee that Cadbury's wrapped in chocolate and called Crunchie. British Isles like you say use Golden Syrup instead of Corn Syrup as we can't get corn syrup 😉
Smart people call it honeycomb. Stupid people don't understand what honey comb is, they need a description of it. Like pavement and side walk. They don't know what to do with a 'pavement' but side walk is nice and easy
@@antontalbot9148 honeycomb is the name of two different things though, maybe some people call the confectionery "sponge toffee" or "cinder toffee" to distinguish it from the honeycomb bees make...
I just made this and as a Brit I will tell you this is reminiscent of Violet Crumble or Crunchie is you coat it in chocolate. And although she did omit vanilla I did add a splash along with the honey and it's absolutely divine.
Sounds lovely. I have two questions. Since silicone can take heat up to 500 degrees Fahrenheit, couldn't it be poured into candy molds? Also, instead of honey flavor, what other flavors could be used? Without the honey, wouldn't it taste like caramel?
just made this and so far its great! i need to let it set completely but it looks sooo good just like in the video! update: i let it set and its sticky and not dry and crunchy :( kinda sad
Do you live in a hot area? I live in the Caribbean and want to try this but don't want to risk it getting sticky like so many things I've tried before.
Wow! You made that look so easy! This has been a favourite of mine since I was a little girl 😁 I’m not sure know how to make it is the best thing for me 😂 I like it that much!
Thank you for watching our latest video! Don't forget to check out the recipe in the description and let us know how your Sponge Toffee turned out!
Mary C .i agree
Oh Yum with Anna Olson can I use Citric Acid instead Cream of Tartare ??
Hi I don't know what went wrong but my honeycomb turned out gooey. My sugar thermometer didn't go up more than 116 Celsius for some reason and the sugar seemed to be dark. I used golden syrup. Is it the same as golden corn syrup?
thanks for that so far the best one i have seen yet and even in pro kitchens
Step 1: Contacting a chemical retailer to acquire cream of tartar being careful not to admit you are going to put it in food. Step 2: Ask them if they can order in corn syrup, once again being careful not to tell them you would ever serve it to humans. Then cook away!
my personal advice on honeycomb making: Do NOT lick the wooden spoon, it will only taste like pain.
Good advice!
Well, yes. You'll be lucky if you don't give yourself second degree burn.
OMg i am screaming
Will Bryan Why are you screaming? Was it the joke or the spoon?
@@fishcereal9940 screaming at the joke!
In my country we add Insulin to this healthy treat.
pol
lol
😂😂😂
Phase Converter 135 amp 208 V why the hell would you add insulin??
@@GothicaBeauty u dont understand a joke...that's lot of sugar so she was being sarcastic
DOES THIS LADY HAVE A DRAWER OF SUGAR???
You better believe it!
Do you have a drawer of caps lock keys?
@@druidboy76 nah he has as drawer of all the other keys, all the caps lock keys are on his keyboard.
Lmao, why yes. Yes she does! Sugar superhero 😁
I was thinking the same thing. If it were my kitchen, it'd be labeled "diabetes" for comedic value.
After loads of tries of getting this right, I have finally made it! For me, the secret is 4 tbsp syrup, 250 g of sugar and 1.2 tbsp bicarb - no water or baking powder. Put sugar in first, dead low and when melted add syrup - get the measurement right; too much syrup will kill it. Boil a little faster to 140 degrees C without stirring then add bicarb - whisk in and pour. Delish!
No 🙅cream of tartar?
Will Honey do instead of syrup?
Is it still foamy without baking soda or cream of tartar? I followed her recipe, and I found the baking soda taste is overwhelming.
@@HangNguyen-kj9lm bicarb is baking soda. Just a different word for it. Baking soda/bicarb is very different from baking powder, wich was also referenced and should not be used to make honeycomb
She called for baking soda! Not baking Powder!!!!
@@brendabrinkmanpasichnyk3500 We don't seem to have soda this side of the pond...
Anna, thank you for including metric measurements in your recipes! I've learned over the years that baking by WEIGHT instead of volume give consistent results every time.
In New Zealand we call this Hokey Pokey and it’s one of the recipes we learn as children when we start baking. We don’t use corn syrup in it though. It’s also something we put in ice cream, and it’s made into a chocolate coated bar as well which is called a Crunchie. Yum.
I'm from England and crunchie is one of my favourite chocolates 😭 its just so good
Yes, called Crunchie bar in UK as well - eating one now while watching this
Everyone loves it here in Australia too
@@brian2087-v1w Violet Crumbles are better :P
@@beaudeeley probably ive only had them a couple times
She didnt scrape the pan. And now thats all I can think
Vanilla me toooo
Same here
That made me laugh
Maybe they just didn't show it
TL;DR: scraping the pan's sides increases the chance the recipe goes wrong.
Confectioner here.
-Sugar sets in different structures at different temperatures (low temperatures mean the sugar sets softer.)
-however, sugar wants to set as a crystal - and if there is a seed crystal, there is a chance it sets in a way you don't want, and you end with a bad texture/colour.
Now, the pan isn't a uniform heat. the bottom, which is direct contact to heat, is hotter than the sides which do not have direct contact to heat. There is also, mixed in with that, sugar that has spat up and crystallized on the side where there is less heat.
Once she's added the foaming agents, she can't see if there is any seed crystals that could ruin the batch so she doesn't scrape to lessen the risk.
"You wanna stop stirring after a point" WHAT POINT GURL WHAT POINT??
point of no return..
When it’s mixed
When youve mixed the soda and tartar evenly through
Yeah kinda stupid af to not even point the camera at it
If you've stopped stirring after your spoon gets stuck inside the toffee, and you can't get it back out, you've stirred too long. :)
am I the only one who think it looks like osteoporosis bones?
탱이달 finna crumch dem bones
I thought they were bones.
Crunchy bones😍
Lol the spongy bone 😂
😂 Nope ur not alone. Nurse here.
we use it in germany to insulate windows. we call it Bauschaum
Lol xD
Sadly, that's not the same thing LMAO
Gino Feretti I‘m from Austria - thought exactly the same! Just the look does not make me want to eat this.
I was so surprised when I found out about this kind of caramel. Funniest thing is, Its a pretty big thing almost everywhere but Germany
I grew up in America, my family used to own an Aviation Business. Our Hangar Doors were lined with the stuff for insulation and it's immediately what I thought of lol
Thanks for sharing this, my mother used to make this with my sister and I when we were kids. Now living far away from them, and with her health rapidly declining, this takes me back to happier days.
The chemistry of cooking is remarkably fascinating. Excellent job!
Wow I've just happened to find this and I've watched you for years on CBC. I have never seen this recipe anywhere. it is my favorite childhood treat from Halloween and to be able to make it now at 62 I'm absolutely delighted .Thank You so much. I've just subscribed to your Channel. 3cheers from Halifax
Thank you so much Patricia! So happy to have you as a subscriber!
Dip it in milk chocolate and boom! You got yaself a crunchie.
Bingo!
Or dip it in Vanilla ice cream and you got Hokey pokey icecream
My dad bought this with dark chocolate on it when I was a child. It was soooo good.
aznlover9114 Crunchie is heaps different and better
The BIGGEST bar ever!
Video sponsored by the the International Dentists' Association
We would have to admit that if it were true! :)
I thought it was the international diabetic association.
Yo man. This lady keeps it simple. All the info you need, not too much pointless info like other cooks. The do's and donts. And makes it look like i can make these deserts
My mother used to do this every Easter. As a kid, it was the best I ever had; of course, I do buy from the stores now. But Anna I am going to try your receipt, thank you so much for reminding me my beautiful loving mother on a few days before Easter this year. My mother died in 2007 from cervical cancer on December 18th. Her ceremony was on December 24th. Nothing to do with this, but your receipt reminded me of her once again and how amazing she always was.
It kinda looks like cross-sections of bones. Really cool recipe.
I was thinking that too. Good for a Halloween party!
you gave a me a brilliant idea for this years upcoming Halloween
If your bones are like that, see doctor asap.
@@7531monkey someone doesnt know what bones look like....
@@EpicSongTime it's September! Are you still doing this recipe on Halloween?
I’ve never heard Honey omb called sponge toffee before! But nothing names are apt 🥰 I just LOVE it 👏👏
Just made a homemade crunchie using Cadbury chocolate and IT IS SO GOOD!! Tastes better than the real thing
Sold
in my country we call it honeycomb
Yeah Honeycomb or Cinder Toffee in the UK.
Puff Candy in Scotland
Yellow man where I'm from in N.I. UK.
I have heard it called hokey pokey!
Sea foam
WOW! I was just recommended this vid. I used to watch you years ago. And I am embarrassed to say, I forgot all about ya with all the other distractions as of late. Glad to see you're still given er on the baking and you never changed a bit.. Thanks for the vid and I will be making this for my wife. Take care.
I had this as a child at a friends house..I have been looking for this recipe since 1972... I didn't know what the name wss.. so gIad I found you!!! Thank you!!
The last time I tried to make honeycomb I had a culinary disaster the size of a world apocalypse. When I am brave enough I will try this recipe. Thanks for posting.
We hope you try again soon Steven!
"It takes a minimum 2 hours to cool..."
"And here it is"
How the hell she do that?
Magic, naturally ;)
Take another look when she sets it away. Notice anything besides it? Perhaps an earlier batch which was made to show right away what the result will be? :P
@@ribendende dude he's kidding
@@marioncontol3121 How would you know? Are you his crazy psycho girlfriend that stalks all his youtube comments to check if he is cheating on you, but when he isn't, you crazily defend his every silly mistake? :P
@@ribendende lol dude chill the fuck out. Just because you failed to notice his humor doesnt mean we're all laughing at you now 🙄
Toffee sponge? You absolute psychopath!! WHAT KIND OF NAME FOR HONEYCOMB IS THAT
cinder toffee/honeycomb for me. i just started making this, when a recipe says 'DO NOT USE BAKING POWDER', it means it!
my 3rd attempt was perfection tho.
half dipped in chocolate for crunchies too.
It's different in every country, some may call Honeycomb,Cinder Toffee or Toffee Sponge.
In NZ we call it Hokey Pokey lol (edit spelling, autocorrect changed it to hockey)
Actually Anna was basically using baking powder.
Because baking powder is basically a mix of baking soda and acidic substance. The acidic substance here is, you guess it, that half teaspoon of cream of tartar 😂
My theory is the person up loading it hated the name toffee sponge as much as most people in the comments seem to so they changed it in a passive aggressive way to let her know the name ' toffee sponge' sucks.
Looks like the inside of a Crunchie I love this so much
it is, just cover in chocolate and you got yourself a crunchie bar
Not at all line a Crunchie. This is more like a Violet Crumble
Lizzie H nope
@Lizzie H love that
Yea more like a Violet Crumble. Crunchies are softer and more brittle.
On a side note - having every single thing measured and ready to go is called Mise en Place. It's quite handy - the very first thing my mother told me when I started helping in the kitchen: have everything ready so you won't run to get it. Years later I went to Culinary School meets Community College I learned of its name.
Unlike me who starts baking & then after mixing half of the ingredients find out I don't have a crucial one. Atleast it made me the queen of swops.
We call it honeycomb in Australia, its delicious and you can coat it in chocolate yumm
🤤🤤🤤
After twenty six years, I have finally discovered what's inside a Crunchie bar.
A whole lot of Toothaches and air? Next go find out what's in a Aero bar. =)
Same!!!😂
Omg same
Love your cooking shows! In SoCalifornia I watched you everyday and when I moved to Arizona I couldn't get the channel. I'm so happy to have found you on TH-cam!
So happy you found us, and welcome back to the family!
I love honeycomb. When I lived in upper California, I would take my son to Great America ( don’t know if it’s called something different now) in Santa Clara area. I’d get seasons passes for us so we went a lot. But one of our stops each time was an old fashioned candy store and honey comb was one of the things they offered and I would buy about once a month. I haven’t had real good honey comb since then but I’m going to try this. It will bring back memories. Now I just need to learn how to make the taffy I use to get at Santa Cruz. These were places of my childhood.
i love how concise you are yet full of lots a helpful tips
In South Africa we call it Honeycomb
Its super yummy
You can get a more pronounced centre rise by using a metal bowl. A round container avoids the level of collapse seen here.
Thanks for the info.
0:59 I need that as my ringtone😂😂😂
i rmbr when i was around 6-8 yrs old back in 2010, Anna Olson was my fav baker, I’ll always watch her vids on tv everyday and I’ll watch it every morning lol, feels good to see she’s still baking and way better. ILY ANNA ((ps she’s also one of em who inspired me to bake hehe
Somehow calling it sponge toffee just makes it sound SO unappetising. The power of a name and imagination lol
Sponge cake anyone? Or spongebob?
I think it may be called *sea foam* also.
The real name is cinder toffee
that is why this is called hokey pokey, it originates from New Zealand.
@@chrisharrison2900no, it originated in Buffalo, NY.
Took me @1:25 to realise that it was Toffee and not Tofu she was making.. maby i should go to bed.
Such a mood
Here in New Zealand we call this Hokey Pokey. It’s quite hard to make and easy to burn and stick
I've used a method that I find a lot easier, safer, and can actually be done without a thermometer and efficient in large batches. Basically I just caramelize sugar first on its own to gold-amber (I prefer wet method just using some water and sugar since I find the dry method often harder not to leave burned bits stuck on the bottom of the pan), let it cool down and solidify. You can even store the caramelized sugar for long periods in hard-crack form for later use.
Then melt the hardened and cooled version slowly over low heat (the temperature will not be nearly as hot as 348+ degrees F). When it's all dissolved and liquidified, add in things thing like syrup/honey, then finally the baking soda and a dash of acid. When using this method, we just add a dash of these additional ingredients since we still want it to solidfy to hard crack, but I can actually taste the ingredients more for some reason in spite of using much less of them.
I've compared this way to the normal ways that cook all these ingredients together at once and the end result with my method actually tastes better to me (it is different but I like it better). I can more clearly taste the additional ingredients besides the caramelized sugar like whatever honey or syrup you use, and you don't have to deal with the potential danger of liquid so hot that it's like molten lava fizzing up when you add the baking soda.
Made this for an exam but placed in in an ice cream it was delicious
Well done!
Every other video i viewed from this lady gets me everytime she opens up her sugar designated drawer! How is it Protected from ants!
Friday is a crunchie day feeling.
In my experience making caramel corn, the cream of tartar acts more as a balance to the sweetness. The baking soda is the bubble maker.
The bubbles are caused by the release of CO2. Table sugar, corn syrup, honey, chocolate and tartaric acid are all weakly acidic while baking soda (NaHCO3) is a weak base. They react and the resulting carbonic acid produced, which is volatile, breaks up into CO2 and H2O vapors which cause your bubbles. So the cream of tartar does help, but only until the reaction is balanced, excess tartar is as you said, just to cut the sugary flavor
Definitely 5tsp of baking soda does sound like a lot! This is similar to dalgona, a Korean snack that i eat when I was a child 😋 thanks for sharing 👍 Anna!
Thank you so much Anna. I tried to make this lots of time but failed now will try your recipe. Hopefully I will get success.
Share with us how it goes if you ever get around to making it please!
Don’t scrape the pan. Just pour and if there leftover in the pan leave it.
Hi how is your candy now? Have you tried it yet?
Did anyone else just love when she pored the batter into the pan
My favorite candy. Looks like the best receipt that I have seen. Can't wait to try it. I like mine without the choc. The candy stores puts on it.
I asked the candy store to make without the choc. But they wouldn't
cut it up into Brussels sprout size pieces and coat in a generous layer of dark or milk chocolate...I think they are amazing this way; kept in the freezer!
Amazing tip, thank your for sharing!
It's like home made maltesers ..Omg ,you are a genius :)
Me: *Thinks of the Honey comb game*
Thank you so, so much for the conversion in metric system. Otherwise, it's virtually impossible to do it correctly and we tend to let it go!
I think I'll try it next WE‼
Have a great day
Greetings from France ❤
You are welcome! We published new recipes with metric conversations and we have been converting old recipes. They are nearly all done, so you should be able to bake any recipe that we've posted!
Great explanation! We are shocked at how little honey actually goes in. Can we substitute the corn syrup with extra honey?
Just made this on first try and strictly followed all instructions. It really was good. Thank you for sharing.
To everyone in the comment section who's mad about the fact that she called them sponge toffee: It's an alternative name for honeycomb toffee. Different cultures have different ways of calling foods, and there's no need to stress about such little things. Stop being childish and don't hate her for this, it's really not her fault.
Permafrost then she should specify no ?!
@@k8lynmae there's no need for a specification. She says honeycomb in the title, but sponge in the video. You should know what type of candy it is since it's such an unique sweet. One would be helpful, but everyone will end up knowing what it is that she made.
Made this last night, and it is absolutely addictive! Going to dip in some chocolate this evening.
I love following Anna’s recipe. Always works for me
Love your Fiesta Ware on that top back shelf!!!!
Anna Olsen, she's git ti be one if the best bakers ever to be on television. So good to see her on here.
Ingredients : a little water, some baking soda, cream of tartar and about a metric tonne of processed sugar.
God I want to eat them.
I have never heard it called Sponge Toffee before.
It’s a Canadian thing.
Yeah, I found it strange especially since the title says honeycomb. I’d never heard of sponge toffee either and just figured it was regional thing.
As little kids we made it every time mum went out.. as she left she gave us instructions NOT to to be making any lollies... we started before the car had left the street. Here we call this Hokey Pokey
It’s the same as a Cadbury Crunchie bar
In the UK it's called cinder toffee
Oh hey! Any kiwis here see this as the inside of a crunchie bruv??
Hokey pokey!
And Aussies
And brits
It says on the the wrappers that it's a "sponge toffey" center. You didn't discover anything special.
Brits too
Thank a ton. Tried it for the first time following your recipe. Turned out super. Lots of love from India.
This is the best honeycomb recipe. I've tried many this one works every time. It takes a little while, not quick quick quick as video shows but 100% everytime thank you 😁
Amazing! Thank you for sharing this with us. It's kind of magical.
We think it is too!
We call this hokey pokey where i come from 😁
NZ?
Thank god! Ive never ever heard it called sponge toffee. Lol. Wtf. Go kiwis!
Called "honey comb toffee" in England.. bit of useless information for you.
Amanda nope honey comb mate
Amanda Well in London it’s honey comb 🤷🏾♀️
I didn’t know sponge toffee was a thing. Cool!
It's sooooo good. You can find it in specialty confectionary stores (usually). It's really yummy if you dip it in chocolate and eat it when it's cool or add nuts on it
This actually is better to make on a cold dry winter day where you can cook it down outside. I make a double batch in a disposable turkey pan and place it on my enclosed porch . Delicious and cooked much quicker so you can dunk the pieces in dipping chocolate. Best present to give for Christmas.
In order to prevent the sponge mixture from collapsing, pour it into an airtight container and once fully risen, seal the container with an airtight lid in order to retain the puffed up texture.
Basically a massive crunchy without the chocolate!
Hokey Pokey if you’re kiwi?
Honeycomb for any Aussies out there..
And err.. Sponge Toffee, wait what? lol
If you’re a Canuck.
As a Canadian I’ve never heard it called anything BUT Sponge Toffee
It’s very similar to a Korean candy called “Dalgona”,
We call it malaymemek in Malaysia
@@anggitaputri3123that is so wrong. disgusting!
I also thought it's similar to "karume-yaki" in Japanese.
@@anggitaputri3123 wtf no!!!
@@anggitaputri3123 I came looking for honeycomb and I found gold.
Top tip - Add your baking soda while on the stove with the heat off instead of off the stove top, you want a little bit of radiant heat. And as well, when putting it out into a tray if it's puffing up a lot use a bigger tray.
WOW! I don't recall ever sampling this! I simply MUST give it a try! THANKS!
First time to know westerners also eat Dalgona candy 😅😅😅
0:59 FOOM!
Is this a meme? Did we start a meme?
@@ohyum no, shut up
@@Mywk21 no need to be so rude to her
This looks gorgeous, & so simple to make. I’ll be sure to give this a go as honeycomb is one of my favourites. Thank you for sharing this little gem.👍
You are welcome Jason! Please let us know how yours turns out! :)
I just watched your video right after this one where you made toffee, and now I’m tempted to make sponge toffee with chocolate coating. A favourite of mine from my childhood; Crunchie bars.
By using a silicon baking tray you can just flip it over once cooled and wallop the cinder toffee block with the length of a rolling pin which avoids getting lots of the dust as it breaks up.
Violet Crumble! 🤤
I don't know what that is ~ but sounds yummy 😋
@@celestialskye1 its a candy bar by Nestle and its honeycomb covered with chocolate 😁
Now I know how they make honey comb centre of chocolate
Cinder toffee as we brits call it. If anyone here has been to Beamish then they KNOW about cinder toffee! They make it like the OLD days (Obviously, it's Beamish)
Thank you the cream of tarter made all the difference
This was my favourite candy as a child! Thanks for recipe, will definitely try!
Squid game, I came here for squid game
Same
I only found out about this recipe 2 months ago 😭😭 I love how everyone is here for squid game
@@reedabrat1165 this isn’t dalgona, wrong recipe. You guys really need to do some research, this ain’t it
So nyc Anna . I really love ur recepies and talking style 😘😘
Thank you so much! Glad you enjoyed it!
isnt that just dalgona honeycomb with actual honey?
I have just stumped across your channel of deliciousness and totally hit the subscribe button!!
Oh yum Anna Olson,your honeycomb sponge toffee looks so good and tasty,I wish that I could make it at home and eat it but I cannot make your recipe at home because I have type 2 diabetes and I am really careful not to eat sugary desserts that have a lot of sugar in recipes.
🏃♀️Person with trypophobia has left
Woah!!!!!she has a drawer full of sugar!!!!!
What is the difference between sponge toffee and honeycomb?
Same thing different country. In the UK rather than the honey and corn syrup mix they will usually use golden syrup which is sometimes hard to get.
@@frapo81 It is also known as cinder toffee in the British Isles, it's the same toffee that Cadbury's wrapped in chocolate and called Crunchie. British Isles like you say use Golden Syrup instead of Corn Syrup as we can't get corn syrup 😉
Spelling and pronunciation.
Smart people call it honeycomb.
Stupid people don't understand what honey comb is, they need a description of it.
Like pavement and side walk. They don't know what to do with a 'pavement' but side walk is nice and easy
@@antontalbot9148 honeycomb is the name of two different things though, maybe some people call the confectionery "sponge toffee" or "cinder toffee" to distinguish it from the honeycomb bees make...
I just made this and as a Brit I will tell you this is reminiscent of Violet Crumble or Crunchie is you coat it in chocolate. And although she did omit vanilla I did add a splash along with the honey and it's absolutely divine.
Sounds lovely. I have two questions. Since silicone can take heat up to 500 degrees Fahrenheit, couldn't it be poured into candy molds? Also, instead of honey flavor, what other flavors could be used? Without the honey, wouldn't it taste like caramel?
who's here from squid game lol
meeee
@@cutiecrybabyy samee! have you tried making this yet? and if so has it worked for you?
Man I swear I got the same lid as the one from the honeycomb challenge gave it yo my little brother and he start running.
@@Raven_Debs24 lol
@@safi2176 this isn’t dalgona, do your research before you comment. Dalgona doesn’t have syrup in it. Just sugar and baking soda
Its the squad game challenge
YASSS I AGREEE SQUAD GAMEEEEEE
squid game lol
@@triclinium8508 this isn’t dalgona tho so
@@BabyFungus DADDY CHILL
@@triclinium8508 Who you calling daddy? I ain’t raising you
just made this and so far its great! i need to let it set completely but it looks sooo good just like in the video! update: i let it set and its sticky and not dry and crunchy :( kinda sad
Do you live in a hot area? I live in the Caribbean and want to try this but don't want to risk it getting sticky like so many things I've tried before.
Humidity is not your friend with these kinds of recipes. They will collapse and get sticky.
I've never heard honeycomb called sponge toffee. You learn something every day
Wow! You made that look so easy! This has been a favourite of mine since I was a little girl 😁 I’m not sure know how to make it is the best thing for me 😂 I like it that much!
You know why you are here