Professional Baker Teaches You How To Make HONEYCOMB!
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- čas přidán 28. 01. 2019
- 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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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!
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.
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
"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. :)
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?
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.
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.
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
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.
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...
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.
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
"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 🙄
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!
The chemistry of cooking is remarkably fascinating. Excellent job!
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
i love how concise you are yet full of lots a helpful tips
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’ve always wondered how they made this. How cool! Thanks for sharing.
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 CZcams!
So happy you found us, and welcome back to the family!
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!
Thank you so much for this recipe. I made this yesterday with your instructions and it turned out to be the kind I get from candy store! Just perfect.
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!
I love following Anna’s recipe. Always works for me
0:59 I need that as my ringtone😂😂😂
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!!
I’ve never heard Honey omb called sponge toffee before! But nothing names are apt 🥰 I just LOVE it 👏👏
Amazing! Thank you for sharing this with us. It's kind of magical.
We think it is too!
Just made this on first try and strictly followed all instructions. It really was good. Thank you for sharing.
I can’t wait to try your recipes ❤️OMG 😱your a great chef you’re my inspiration 😍😍😍
I just made this and as a Brit I will tell you this is reminiscent of Violet Crumble or Crunchie if 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.
Can you really notice the vanilla addition?
Just ate Violet Crumble and was looking for similar recipe. Good to know it tastes like it.
Did you add vanilla extract or paste and how much vanilla did you add to the ingredients given.
Made this last night, and it is absolutely addictive! Going to dip in some chocolate this evening.
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
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 😁
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
We call it honeycomb in Australia, its delicious and you can coat it in chocolate yumm
🤤🤤🤤
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 don't recall ever sampling this! I simply MUST give it a try! THANKS!
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.
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.
This was my favourite candy as a child! Thanks for recipe, will definitely try!
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
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
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.
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
You did an amazing job with this video. Succinct, helpful, and fun!
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.
In South Africa we call it Honeycomb
Its super yummy
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!
My husband’s favorite. Thank you for sharing and for the tips.
Just made a homemade crunchie using Cadbury chocolate and IT IS SO GOOD!! Tastes better than the real thing
Sold
POV:YOU SEARCH THIS BECAUSE OF SQUIDGAME.
this isn’t dalgona, they added more baking soda than dalgona.
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.
I never thought I'd see this again. I love this. A must try for me.
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.
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?
I have just stumped across your channel of deliciousness and totally hit the subscribe button!!
Friday is a crunchie day feeling.
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!
Me: *Thinks of the Honey comb game*
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.
Love your Fiesta Ware on that top back shelf!!!!
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.
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! :)
Excellent presentation that was easy to understand.
Thank a ton. Tried it for the first time following your recipe. Turned out super. Lots of love from India.
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.
Every other video i viewed from this lady gets me everytime she opens up her sugar designated drawer! How is it Protected from ants!
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.
Did anyone else just love when she pored the batter into the pan
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!
Made this for an exam but placed in in an ice cream it was delicious
Well done!
you really rock Anna!!! this recipe its so much fun and easy!! thank you so much!! big hug Maria Emilia.
Thank you Maria! Glad you had fun making this!
It’s been a long time since I’ve made this and now after watching you I want to make a batch! 😂
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
So nyc Anna . I really love ur recepies and talking style 😘😘
Thank you so much! Glad you enjoyed it!
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.
This looks really good!
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 :)
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
Making this today! Glad I stumbled across this!
Hi Anna,wow your homemade sponge toffee looks so good and tasty, and so easy to make.I love and enjoy watching your oh yum video,I have all of the ingredients to make it at home including the square cake pan and parchment paper.What is the sugar and carb content in your recipe?I am a diabetic so I am not sure if I can make it or eat it.
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
isnt that just dalgona honeycomb with actual honey?
Wow super easy super yummy thanks for sharing
Thank you the cream of tarter made all the difference
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
Basically a massive crunchy without the chocolate!
Awesome, thank you. I'm going to try this. 🙏
That is so good!!!
Violet crumble is one if my all time favorite candies. I can't get it unless I order online which I won't do. What I will do is make this easy recipe and dip in dark chocolate, thank you.
You can get it “Cost Plus World Market”
@@organizerofthingsandstuff thank you I will check out my local shop☺
Oh, so it's honeycomb. I've always wanted to learn how to make honeycomb :D
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.
This is one of the things I make at Christmas and give to people as an edible gift. 🎄🎅🤶🎄
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 🤷🏾♀️
Now I know how they make honey comb centre of chocolate
Never knew how this was made and well explained 👍
THAT is a delicious looking candy ! Great to give away at Holidays, or anytime. QUESTION ::: is there any way to make this with a sugar substitute ? I do not eat a lot of sugar, but hate to miss this great item . Also, it would be fun to cook with my niece. Thanks and what a nice presentation you did !