Learn how to make the easiest kind of toffee (also known as Honey Comb)!
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Ingredients
1 ½ (22 ml) Tbsp honey
5 tsp (25 g) baking soda
½ tsp (2 g) cream of tartar
1 cup (250 ml) water
3 ½ cups (700 g) granulated sugar
1 ½ cups (375 ml) golden corn syrup
Directions
1. Grease and line a 9-x-13-inch (23-x-33 cm) pan with parchment paper so that the paper comes up higher than the sides.
2. Have the honey measured in one dish and stir the baking soda and cream of tartar together in another dish. Have these on hand, along with a sieve, by the stove before you start cooking the sugar.
3. In a large* saucepan, place the water (water first allows the sugar to dissolve evenly), sugar and corn syrup and bring the mixture to a boil over high heat, stirring just once or twice to ensure everything is dissolving evenly. Continue boiling, without stirring, until the mixture reaches 284ºF (140ºC) on a candy thermometer. At this point, stir in the honey, and continue boiling until 300ºF (150ºC) is reached (the liquid will only be a pale amber colour, not caramelized fully). Remove the pot from the heat and using a wooden spoon quickly sift in the baking soda mixture, stirring quickly and vigorously to make sure it has been incorporated, but once the baking soda is no longer visible, stop stirring so as not to deflate the toffee. Quickly scrape the frothing mass (it will keep growing and growing!) into the prepared pan and let it set (do not spread it) until cool – this can take up to 2 hours, and it will continue to grow a little more before it sets.
4. Crack the toffee with a rolling pin to break into bite-sized pieces.
5. The toffee will keep up to 4 weeks in an airtight container.
6. *You need a large saucepan to factor in room for the sponge toffee to expand.
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can you make this without corn syrup. I'm allergic to it. 🙁
Would there be a way to use only honey instead of granulated sugar to make the toffee? This recipe would be awesome to try with all-honey!
I broke my gold tooth with sponge honeycomb.
Hello, If I use this for cake decaration, it will get melting in the creamy? Thank You very much for your answer
Why did it look like u never added all the bicarb and cream of tartar
I pour it over a large metal mixing bowl.
It cools fst and makes a thin shell thats easily broken into chips.
I’ve made these before and always would dip into chocolate lol. Best combo
😮,😃 the big bit the big bit hahaha ❤❤❤❤ xoxoxo
That wrapped up for Christmas hahaa ohhh soo beautiful
I just made this and followed her instructions exactly and it turned out perfectly! Wahoo! Thank you for the recipe and the detailed instructions!