Our best-selling ice cream in our shops is Honeycomb crunchy caramel (this ice cream flavour originates in New Zealand, where they call it “hokey pokey“), and last night I set about final testing on the recipe for the crunchy bits that make it so distinctive. Known also as “cinder toffee” and “sponge candy,” it is as actually quite easy to make.
By the way, if anyone knows who invented the candy, please pass it on!
Here’s what works for me, and it lasts fairly well without going soggy.
Honeycomb Caramel Candy
- 400g sugar
- 100ml water
- 40ml golden syrup (about 2 tablespoons)
- 1 tablespoon baking soda
What to do:
- Combine the water, golden syrup and sugar and cook over medium heat without stirring until the sugar dissolves.
- Turn up the heat until the mixture becomes the deep golden colour of honeycomb, stirring if it cooks unevenly.
- Stir in the baking soda, until it is fully combined, but don’t over-mix! It will froth up and more than triple in volume.
- Immediately pour out onto a non-stick baking mat or greased baking sheet.
- Allow to cool fully.
- Break into pieces and enjoy!
Note: 1. For those scientifically minded, the sugar mixture should reach hard crack stage, which you can test by using a candy thermometer or spooning a few drops into a glass of cold water, where it should immediately harden and break easily when you take it out. That being said, I find that once the colour is right, the temperature is right!
2. Make sure there are no lumps in the baking soda, or it might not dissolve fully!