Honeycomb Toffee

Name: Honeycomb Toffee
Prep time: 5 min
Cook time: 5 min
Total time: 120 min
Yield: 10
Cuisine: Switzerland
Ingredients: 240 g sugar; 150 g glucose; 50 g honey; 50 g water; 10 g baking soda

Super easy, super tasty. Honeycomb toffee is the perfect sweet snack for in between meals. Not only does its texture make it look fun, it’s also very quick and easy to make. It’s ready in just five ingredients and a few minutes. It’s known and loved all over the world. This sweet treat can also be used in all sorts of creative ways; for example, it’s particularly well suited to making chocolate chips or other chocolate creations. Take a few minutes to give it a go!

Key figures

Quantity: approx. 500 g

Preparation time: 5–10 minutes

Cooling time:2–3 hours

Difficulty: Easy

Shelflife: 1 month

HoneyComb

240 g		sugar
150 g		Glucose
50 g		Honey
50 g		Water
10 g		Bicarbonate of soda

approx. 300 g		Chocolate coating of your choice (optional)

Baking paper 42 x 33 cm, 25 pieces

Ready-to-ship quantity: 8

CHF4.95

Glucose, 350g

Ready-to-ship quantity: more than 20 pieces

CHF8.90

Cake baking dish square 15x15 cm / 10 cm high

Ready-to-ship quantity: 7

CHF18.90

Here's how:

Put the water, sugar, honey and glucose into a saucepan. Start by heating the saucepan over a low heat, stirring the ingredients as you go. Then bring the mixture to the boil. The mixture should reach a temperature of 150°C.

It’s best to use a sugar thermometer for this. If you like, you can add a little flavouring to the mixture, depending on your taste. Once the correct temperature has been reached, add the 10 grams of bicarbonate of soda and give it another stir. The mixture should now start to foam up quite quickly.

Then pour it into a fairly deep baking tin lined with baking paper. It’s important not to try to spread the mixture out or smooth it over at this stage. Doing so would cause the air bubbles created by the bicarbonate of soda to disappear, and the honey caramel would no longer have those air pockets and its lovely appearance. So, once you’ve poured the caramel mixture into the tin, you simply need to leave it to cool.

The two processing methods:

Once it has cooled down, you can remove the toffee from the tin and peel it off the baking paper.

Now break the large sheet of toffee into small pieces. Depending on the thickness of your creation, you may even need a heavy object or a hammer to break off smaller pieces.

Method 1: Dip the smaller toffee pieces either completely or halfway into dark, tempered couverture and leave them to dry on baking paper at room temperature. Please do not put them in the fridge!

Method 2: Break the individual pieces into even smaller pieces, mix them thoroughly with dark, tempered couverture, and then spread them out on a baking tray lined with baking paper. Then leave the couverture to set in the fridge for about 10 minutes. Finally, break it into pieces of any size you like, and there you have it – some lovely, crunchy chocolate pieces!

We recommend always using couverture chocolate when working with the toffee pieces, as on their own they absorb moisture after just 1–2 days and become sticky and slightly chewy.