Honeycomb Toffee - Homemade Sponge Candy
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Date: 2019-07-25
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Comments and reviews: 10
Tom Bruner
This is awesome. Everyone should know how to make at least one candy for survival situations and torrone is sort of tricky for if lives are at stake. The one drawback is that there is no recognized phobia of things sticking to your teeth. While this is not as bad as some, someone severely afflicted with this as-yet unnamed disorder may be uncomfortable with this stuff. I am not so afflicted, but worry about a lot of things like that.
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This is awesome. Everyone should know how to make at least one candy for survival situations and torrone is sort of tricky for if lives are at stake. The one drawback is that there is no recognized phobia of things sticking to your teeth. While this is not as bad as some, someone severely afflicted with this as-yet unnamed disorder may be uncomfortable with this stuff. I am not so afflicted, but worry about a lot of things like that.
reply
Marie Ince
That is not cinder toffee 150 grams sugar 3 tablespoons of golden syrup stir bfore putting on heat then leave it alone till turns golden you can swirl the pan when it turns golden take of the heat add teaspoon and half of baking soda whisk like mad turn out on a oiled baking tray the toffee needs to be yellow not white and corn syrup is the devil
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That is not cinder toffee 150 grams sugar 3 tablespoons of golden syrup stir bfore putting on heat then leave it alone till turns golden you can swirl the pan when it turns golden take of the heat add teaspoon and half of baking soda whisk like mad turn out on a oiled baking tray the toffee needs to be yellow not white and corn syrup is the devil
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CommentCop Badge#666
If I may, Chef John? Adding some cream of tartar stirred into your baking soda will promote bigger bubbles without doubling the amount and having that after taste you mentioned. It also makes the candy set softer giving it a better mouth feel, crunch and chew. How much cream of tartar? 1/3 the amount of the baking soda.
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If I may, Chef John? Adding some cream of tartar stirred into your baking soda will promote bigger bubbles without doubling the amount and having that after taste you mentioned. It also makes the candy set softer giving it a better mouth feel, crunch and chew. How much cream of tartar? 1/3 the amount of the baking soda.
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Lassie Sandiego
I haven't gotten through the whole thing but if you cover it with chocolate it's called seafoam where I'm from and the moment I saw this, I knew this was the insides of it. Thank you Chef John, you've just taught me how to make my mum's favorite old fashioned treat I can't wait to surprise her with it.
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I haven't gotten through the whole thing but if you cover it with chocolate it's called seafoam where I'm from and the moment I saw this, I knew this was the insides of it. Thank you Chef John, you've just taught me how to make my mum's favorite old fashioned treat I can't wait to surprise her with it.
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Prjndigo
The sugar cooking temperature you need can vary a little depending on moisture. Be sure to look that up before doing this recipe - especially if you're using electric equipment. Generally it's just a range of a few degrees Fahrenheit but it can drastically change the outcome of the recipe.
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The sugar cooking temperature you need can vary a little depending on moisture. Be sure to look that up before doing this recipe - especially if you're using electric equipment. Generally it's just a range of a few degrees Fahrenheit but it can drastically change the outcome of the recipe.
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Prjndigo
If you're a badass you can use parchment cupcake cups in a cupcake pan but you gotta move fast with back and forth spatula strokes guiding serving amounts out of the pot. Keep your spatula warm (150F) to reduce waste. Mind Blowing Halloween treat if your neighborhood is ok with it.
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If you're a badass you can use parchment cupcake cups in a cupcake pan but you gotta move fast with back and forth spatula strokes guiding serving amounts out of the pot. Keep your spatula warm (150F) to reduce waste. Mind Blowing Halloween treat if your neighborhood is ok with it.
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Cathy S
Safety Tip: When boiling sugar, always have a bowl of ice water standing by, in case you get some hot sugar on your hand you can dunk it in the ice water to cool down the sugar so it's not like lava on your skin. I was taught this trick in high school home ec 35 years ago.
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Safety Tip: When boiling sugar, always have a bowl of ice water standing by, in case you get some hot sugar on your hand you can dunk it in the ice water to cool down the sugar so it's not like lava on your skin. I was taught this trick in high school home ec 35 years ago.
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Michael Carey
They don't have corn syrup where I live, and I wondered about a substitute, so I went to the foodwishes website, and there it was. and I had some of it on hand that I made last month. I made it without a thermometer, It turned out great Too easy, if dangerous.
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They don't have corn syrup where I live, and I wondered about a substitute, so I went to the foodwishes website, and there it was. and I had some of it on hand that I made last month. I made it without a thermometer, It turned out great Too easy, if dangerous.
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Gazzola
1: 26 Dont mix it1: 35 Clean the pan's walls before heating up. (Silicone Brush with water)2: 00 Dont shake itAll those things can create crystal on the caramel and screw it up. Tip: Mix some tartar cream on the baking soda. It will give the sponge bigger bubles
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1: 26 Dont mix it1: 35 Clean the pan's walls before heating up. (Silicone Brush with water)2: 00 Dont shake itAll those things can create crystal on the caramel and screw it up. Tip: Mix some tartar cream on the baking soda. It will give the sponge bigger bubles
reply
Michael S
Chef John, in some future videos, would you please make some recipes without using flour or sugar as there is a growing population that needs to be carb conscious and mindful of their diet. It would be greatly appreciated if you would consider it. Thank you.
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Chef John, in some future videos, would you please make some recipes without using flour or sugar as there is a growing population that needs to be carb conscious and mindful of their diet. It would be greatly appreciated if you would consider it. Thank you.
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