Honeycomb Candy - Aka Hokey-Pokey or Sponge Candy

Julesong's Note:

A response to a recipe request, here's a delicious old fashioned treat! Requires a candy thermometer. Best if you've made candy previous to using this recipe, as this one can be a little daunting, but hey, if you're adventurous have a go at it! ;)

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 batch

• 1 1/2 cups sugar
• 1/3 cup corn syrup
• 1/3 cup honey
• 1/3 cup water
• 2 teaspoons baking soda, finely sifted
• chocolate, for coating (optional)

Directions:

1. In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
2. Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
3. Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
4. It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
5. After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
6. Using a wooden spoon, quickly stir in finely sifted baking soda.
7. Immediately and quickly pour the mixture into a large oiled baking dish.
8. (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
9. Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.

Reviews

[Jangomango]

I made this in response to a request for home made Violet Crumbles, a sort of national candy bar in Aussieland. It worked really well. You need to do it in a fairly large saucepan since it foams up fairly spectaularly when the baking soda is added. Great care needs to be taken - it's extremely hot. Also, it's important to have the oiled baking tray all ready before you start. We broke it up when cooled and dipped the pieces in melted milk chocolate - major yummy. It keeps in a really airtight container for a few days, but once air gets to the honeycomb it starts to dissolve. I would not recommend this recipe to be made by children, even with supervision. The sugar gets much too hot.

[alyce riley]

So excited to find this!!! I've been looking for hours for Angel food Candy recipe but I think this is it also. Thanks so much! I'ts dosen't seem to be available in stores this year>

[Goldcrest]

I didn't have a candy thermometer but i guessed the temperature and somehow it worked out and tasted great.