Honeycomb Sponge Candy
If you’ve ever had a Cadbury Crunchie candy bar, then you know exactly what this will taste like – and I guarantee it! Once the candy has set and you start to cut into it, it makes the coolest crackling and popping sounds.
Honeycomb Sponge Candy
If you’ve ever had a Cadbury Crunchie candy bar, then you know exactly what this will taste like – and I guarantee it! Once the candy has set and you start to cut into it, it makes the coolest crackling and popping sounds.
Ingredients
- 1/2 tsp gelatine
- 1 tsp water
- 1 ½ cups sugar
- ½ cups light corn syrup
- ½ cup water
- 1 Tbsp baking soda
Instructions
- Line a 9x9 inch pan with parchment paper, or use a silicon pan/mold (doesn’t need to be lined).
- In a small dish, sprinkle gelatine over 1 tsp water and let sit for 5 minutes.
- In a medium pot, combine sugar, corn syrup and 1/2 cup water, then allow to boil without stirring, until temperature reaches 300°F – this could take from 15-30 minutes. If sugar starts to crystallize on the sides of the pan, brush it down with a wet pastry brush*.
- Once the mixture reaches 275°F, watch it carefully as it rises quickly after this point.
- Once 300°F is reached, remove from heat and let sit for two minutes until temperature falls to 275° F. At this point, heat the gelatine mixture in the microwave for 20 seconds (until melted), then carefully but quickly whisk into sugar syrup (mixture will boil up).
- Return sugar syrup to the heat and bring temperature back up to 280°F. Remove from heat again and carefully but quickly add in the baking soda and whisk vigorously for 30 seconds (mixture will boil up again). Put whisk down and grab spatula.
- Quickly pour into prepared pan, and allow the mixture to settle on its own – do not spread out, you don’t want to deflate the mixture. Allow to cool completely, about 2 hours before removing from the pan.
- Break into shards using the point of a knife pressed into the sponge, or can cut into squares by doing the following: use a serrated knife to score the sponge into 1 inch strips. Then snap the sponge apart at the score lines (this is a very messy process). Score and snap again to make 1 inch squares.
- Store at room temperature and in an air tight container (if chilled or left out on the counter, moisture will get into the sponge and it will lose its dry crispy texture).
Notes
*If you don’t dissolve these sugar crystals, they can fall into the mixture and re-crystallize the entire pot of liquid sugar, turning it into a grainy mess. It just takes one sugar crystal to act as a ‘seed’ to begin crystal formation.
Tried this recipe?Let us know how it was!
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incredible recipe for grand children and, big kid I seem to have acquired!
vegetarian and gluten free seems to be another challenge, and so I wish to know if agar agar will do the recipe. this would need exact amounts I presume?
only took the one star off as it is not suited to vegetarians!
Agar (made from red algae) is a vegan alternative to using gelatine, which is made from animal collagen. I personally have never used it, but my research shows you should be able to substitute 1:1. So, 1 teaspoon gelatine = 1 teaspoon agar powder. Let me know how it turns out!