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Honeycomb Toffee – Homemade Sponge Candy – Food Wishes ctm magazine

Learn how to make Honeycomb Toffee! While there is a chance you could horribly burn yourself making this, the reward far outweigh the risk. And that reward is a gorgeous, crispy, feather-light candy that melts in your mouth. Visit https://foodwishes.blogspot.com/2018/10/honeycomb-toffee-do-hokey-pokey.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Honeycomb Toffee recipe (aka cinder toffee, sponge candy, and hokey pokey)!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • a r on August 19, 2021


  • Paula J. Newman on September 7, 2021

    Is 300 degrees the same as a soft or cracking stage ? When testing it in cold water?

  • Joanna on September 30, 2021

    4 degree burns… now I’m scared to make this 😭

  • Laura Wilson on October 2, 2021

    Try adding a bit of cream of tartar to the baking soda. Mix it well before adding. Also, bring your sugar up to 300 degrees. And try a batch without stirring it at all before heating it. Wooden chopsticks work really well to stir in the baking soda/cream of tartar mixture. Hope this helps!

  • Hyacinth Thompson on October 3, 2021

    Yummm 😋

  • Zirya on October 4, 2021

    how can i tell its 300 degrees at least without a candy thermometer? i wanna be able to make it but i dont have one of em

  • Shaddowkhan on October 8, 2021

    Squid Game, John 3 years ahead.

  • estade on October 11, 2021

    달고나 꿀넣어서 만들어봐야게ㅐㅆ다 ㅋㅋㅋ

  • elbob086 on October 11, 2021

    A tiny speck blobbed on my thumb I didn't realise at first ruined the batch cos I had to go to the tap

  • Fashbia on October 13, 2021

    Who is here after watching squid game ???

  • Kayla Klein on October 16, 2021

    Love this guys and the food he makes but good gosh man, please change the way you speak… it gets a little annoying the up and down sounds of your voice.

  • Matt Sanchez on October 16, 2021

    All those people who complain about being put off by eating sounds, need to stop watching cooking videos

  • damien keys on October 17, 2021

    Love your videos, but why you sound like you give up hope on the last word of every sentence.

  • jim l on October 26, 2021

    i would try that receipy , but i would use a smaller recipient to gain Hight instead of width , more bubbles for the crust , i dont really like the first layer , thanks again Chef John for your videos

  • Phillip Mulligan on November 2, 2021

    It's called sponge taffee or napalm taffee

  • Silbia Gonzalez on November 7, 2021

    This is new for me. My grandson wanted to do it today but his mom said no. I told him that I will do it tomorrow. Let's see….🙃

  • Kimberley Fredricks on November 8, 2021

    I bought brand new ingredients this morning. I tried three times to make this and every time it deflated to a chewy hard mess. I used a candy thermometer to make sure I got to the 300 degree hard crack stage. Amy idea what I did wrong?

  • Thomas Allison on November 21, 2021

    A half teaspoon of cream of tartar sifted in with the baking soda adds just a bit more acidity which causes candy to FOAM—MMM-mmm-mmm

  • G&L G&L on November 28, 2021

    Instead of adding more baking soda, add a bit of cream of tartar for more expansion.

  • Melanie Michels on November 30, 2021

    Sea foam! Dip in Chocolate

  • Andre Coetzer on December 4, 2021

    I couldn't stop laughing, I know, I'm not suppose to laugh and it is very serious to be careful, but how he understood that it burns for what seems about 20 to 25 mins and then it clicks.

  • armadillotoe on December 5, 2021

    I have never had this but it looks amazing. Does anyone drizzle some chocolate over the broken pieces?

  • Ms Peach on December 12, 2021

    In my hometown of Buffalo, NY sponge candy is considered one of the five food groups.

  • Lynn Ehrmantraut on December 14, 2021

    We called it Angel Hair – no idea it could be done at home!

  • Terry Nicholetti on December 14, 2021

    I loved the sounds the best!!!

  • QuietStorm on January 1, 2022

    IMO, food that substantially sacrifices taste for looks is poseur food. It is a sad thing that makes the angels cry. When food tastes even better than it looks, it is a happy surprise. When it tastes worse than it looks. it is a disappointment. Unmet expectations are the leading cause of unhappiness (from the big book of facts I just made up). That's my two cents.

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