This fun honeycomb candy goes by many names; cinder toffee, sponge candy, and my personal favorite, "hokey pokey," but no matter what you call it, this eye-catching confection is a proven crowd-pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong with this recipe.
Ingredients
- baking soda: 1 tsp
- white sugar: 0.5 cup
- corn syrup: 2 Tbsp
- water: 2 Tbsp
- honey: 1 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
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Whisk sugar, corn syrup, water, and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C). Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Remove from heat. Whisk in baking soda until just incorporated. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes. Dotdash Meredith Food Studios
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Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces. Dotdash Meredith Food Studios
