Waaaaait just a minute, how can honeycomb be vegan?
We asked that same question.
Well this isn’t actually ‘honeycomb’.
This is essentially a crunchy toffee and – yes – it’s devilishly delicious.
Also known as cinder toffee or sponge toffee, you won’t want to eat this very often (ha!) but it’s a tasty treat when it’s time to spoil yourself.
So how does this work?
Essentially the heat of the sugary syrup causes the bicarbonate of soda to react – breaking it down and releasing carbon dioxide.
This causes the syrup to expand and create air pockets.
If you live in the UK, you’ll be very familiar with the flavour. They taste exactly like Crunchie bars!
We like to dip ours in melted dark chocolate and eat them as they are, but you can also crush them into smaller pieces and throw ’em on top of ice cream.
Here are the important things to know:
- If you can’t find golden syrup, you can try substitute for the same amount of corn syrup. We haven’t tested this ourselves but we’ve seen plenty of other people do it with success.
- For best results, you’ll want to use a thermometer and cook the sugar to around 145°C / 302°F. However, we don’t own a thermometer. We simply judge the temperature by eye: as soon as the sugar turns a maple syrup colour, remove it from the heat. If in doubt, always cook it for less because you don’t want to burn the sugar. The worst that will happen is your honeycomb will be slightly chewy.
- You need to work quickly. As soon as you remove the sugar from the heat, get the bicarbonate of soda in as quickly as possible. Then stir vigorously to make sure the soda is well combined, otherwise you might taste it in the honeycomb.
Enjoy!
Roxy & Ben
How To Make HoneycombHow To Make Honeycomb 😋 BTW did you know we have a new cookbook? You can pre-order your copy of One Pot Vegan today! 👉 sovegan.co/onepv
Posted by So Vegan on Tuesday, 28 April 2020
50ml / 1.7fl.oz water
9 Comments
Cannot wait to try the honeycomb.
Just tried this and left for 2 hours but it hasn’t set at all. I left it in the counter (should it have gone in the fridge?) but it’s not hard, it’s not liquid by any means but when I remove the baking paper the honeycomb bends.
Followed the instructions to the letter (boiled for 7 minutes). Where have I gone wrong? 🙁
You may not have boiled mixture long enough…it has to start to thicken and change colour..darken
The only problem with this recipe is that I ate it all at once. I did try not to though. Thank you for an awesome recipe. It turned out perfect
I followed the recipe to the letter…and all I got was a bendy sticky mess. I tried putting it in the fridge to harden, no joy at all. It ended up in the bin…..Where did I go wrong?
for anyone with bendy+sticky+gooey honeycomb — very likely that when you made it it was a humid day. humidity causes it to have gooey bits 🙂
How long will this keep please?
I’m making this for my partner as a surprise because she used to really like Hokey Pokey Ice cream before we went Vegan and I’m going to add this to a homemade vegan ice cream I’ve made.
This worked out so well, unfortunately, I wasn’t quick enough to move this from the saucepan to the tin so I was stuck with scrapping this out of the pan for about 20 minutes, however, it has worked out so well that I cannot be more pleased. This is exactly like the honeycomb I was after and it is so crunchy, it really is so simple and just like the perfect honeycomb.
Thank you for this recipe I intend to use it again.
Mine was super goopy, i think the recipe could benefit from a temperature rather than “maple syrup” colour. Had to re-melt it and basically made bonfire toffee after that!