Honeycomb Toffee

Super easy, super tasty. Honeycomb toffee is the perfect sweet snack for between meals. Not only does it look funny thanks to its structure, it is also very quick and easy to make. It takes just five ingredients and a few minutes to make. It is known and loved all over the world. The dessert can also be further processed with a lot of creativity, for example it is particularly suitable for making broken chocolate or other chocolate creations. Take a few minutes and give it a try!

Preparation time

5-10 min.

Cooling time

2-3 h

Ingredients:

240 g sugar

150 g glucose

50 g honey

50 g water

10 g baking soda

This is how it works:

Put the water, sugar, honey and glucose in a pan. First heat the pan on a low heat and mix the ingredients together.
Then bring the ingredients to the boil. The mixture should reach a temperature of 150°C. It is best to use a sugar thermometer for this. Optionally, you can add a little flavouring to the mixture, depending on your taste.
Once the right temperature has been reached, pour in the 10 grams of baking soda and stir again. The mixture should now foam up relatively quickly.
Then pour it into a relatively high baking tin lined with baking paper. It is important that you no longer try to spread or smooth the mixture. This would cause the air bubbles created by the baking soda to disappear and the honey caramel would no longer have the air pockets and great appearance. Therefore, you simply have to leave the caramel to cool after filling.

The two processing methods:

Once it has cooled, you can remove the toffee from the tin and remove it from the baking paper.
Now break the large toffee surface into small pieces. Depending on the thickness of your creation, you may even need a heavy object or a hammer to break out smaller pieces.
Method 1:
Dip all or half of the smaller pieces of toffee in dark, tempered couverture and leave to dry on a sheet of baking paper at room temperature. Please do not put them in the fridge!
Method 2:
Break the individual pieces into even smaller pieces and mix them completely with dark, tempered couverture and then spread them out on a baking tray lined with baking paper.
Leave the couverture to set in the fridge for approx. 10 minutes. Finally, break it into pieces of any size and you have a great, crunchy broken chocolate!

We recommend that you always use the toffee pieces with couverture, as they absorb moisture after 1-2 days on their own and become sticky and slightly chewy.

Baking paper 42 x 33 cm, 25 pieces

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Glucose, 350g

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Cake baking dish square 15x15 cm / 10 cm high

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Your miniSchoggi Team!

Nutrition declaration per 100 g

Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities, Sweet basic recipes

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Honeycomb Toffee