Description
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, ‘hokey pokey,’ but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you’re very careful and heat the syrup up to the correct temp, there’s not a lot that can go wrong.
Ingredients
- 1 teaspoon baking soda
- ½ cup white sugar
- 2 tablespoons corn syrup
- 1 tablespoon honey
- 2 tablespoons water
Instructions
- Line a baking dish with parchment paper
- measure out baking soda in a small bowl
- and have a heat-proof spatula ready before starting.
- Whisk sugar
- corn syrup
- water
- and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all
- or the bubbles will deflate. Let cool completely
- at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 8