Chocolate Covered Honeycomb Toffee Candy

Prep Time: 10m

Cooking Time: 1 hour

Easy to make crunchy candy which goes by many names including cinder toffee, sponge candy, and hokey pokey. Prep everything first and use a thermometer for accurate temping.


Ingredients

Candy

  • 1/2 c white sugar
     
  • 2 Tbsp light corn syrup
     
  • 1 Tbsp honey
     
  • 2 Tbsp water
     
  • 1 tsp baking soda

Chocolate Coating

  • 3/4 cup Ghiradelli 60% cacao bittersweet chocolate premium baking chips

Instructions

Candy

  • line a baking dish with parchment paper or silicone mat and have a heat-proof spatula ready
     
  • measure out the baking soda into a small bowl, set aside
     
  • wisk sugar, corn syrup, honey, and water together in a saucepan
     
  • heat over medium heat until mixture is thinner but still cloudy
     
  • let bubble until mixture is clear and thermometer registers 300 degrees F (149 C), color will change to slightly golden brown at the last moment
     
  • remove from heat and quickly wisk in baking soda until just incoporated
     
  • switch to spatula and carefully pour into the lined dish
     
  • do NOT spread or compress or you'll lose all the bubbles
     
  • let cool completely, at least 30 minutes
     
  • remove candy from pan and break into bite-sized pieces

 

Chocolate Coating

  • after the candy is fully cool and broken into pieces, melt chocolate in a sauce pan on low heat
     
  • turn off heat when chips are mostly melted and continue to stir until all the chips are melted, do not over heat
     
  • dip candy into chocolate and set on a silicone mat or parchment paper to cool
     
  • refrigerate unitl set, then transfer to an airtight container
     
  • melts easily, store in fridge