Honeycomb is a form of toffee, often sold commercially wrapped in chocolate. The reaction of the bicarbonate of soda with the sugar is what gives it the bubbly texture.
Head straight on to the recipe for Honeycomb ♥
Just before we went overseas, SwiftKey did an upgrade. This is the keyboard app that I use on my iPad. It allows you to glide your finger across the keyboard to type. As soon as the upgrade was done, the ability for me to use this keyboard disappeared from my iPad. I spent our entire holiday being frustrated by having to actually type on the virtual keyboard rather than just swipe my finger across the letters. A week after we got back I did some research and discovered that Google has released a keyboard with the swipe feature. I downloaded it and when I went to activate it I saw that my SwiftKey keyboard had been deactivated in the upgrade! After testing both keyboards I have come to the conclusion that I much prefer SwiftKey.
Today’s inspiration ♥ Recipe For Honeycomb ♥ can be found on Lavender and Lime Click To Tweet
I had a similar experience when testing recipes for the honeycomb. I think I have tried half a dozen recipes. And some of them from renowned chefs. Either the honeycomb was too sticky. Or it did not bubble. And one batch was completely flat. Out of all the batches I made two ended up being thrown out. And then finally I made the simplest recipe work! It uses coconut sugar which I am really pleased about. This is not to be confused with palm sugar. It is a reduced sucrose sugar and I find I do not have a problem digesting it at all. This will be used in future as a replacement for brown sugar where called for in recipes.
Click on the links for conversions and notes.
- 50 g coconut sugar
- 45 g honey
- 5 mls bicarbonate of soda
- Place the sugar and honey into a heavy bottomed pan
- Bring to a boil over a medium temperature, stirring until the sugar dissolves
- Lower the temperature slightly and leave to simmer for 5 minutes
- Line a baking tray with baking paper or a silpat
- Add the bicarbonate of soda and stir quickly to mix it in thoroughly
- When frothing and pale pour onto the baking tray
- Leave to cool completely before breaking apart
Inspiration published on Lavender and Lime December 2:
- 2015 – In My Kitchen December 2015
- 2013 – Blueberry Ripple Ice Cream
- 2012 – Interview With Margot Janse
- 2011 – Gluten Free Country Style Bread
- 2010 – White Marshmallow And Cointreau Mousse
26 thoughts on “Honeycomb Toffee Using Coconut Sugar”
These honeycomb toffees look so delicious, Tandy. My li’l one would love these.
Hope you make them for her Anu 🙂
I really enjoy honeycomb but have never made it…look forward to giving it a go!
I’ve seen Nigella Lawson making it in one of her shows, looks great:)
Thanks Natalia 🙂
I am a SwiftKey gall too 🙂 Oh honeycomb toffee is such a treat and fun to make. Cool you are trying various sugars!
It was fun experimenting 🙂
Hi Tandy, wow! this sounds fabulous, simple seems to be most often the best. Lovely photo!
Thank you Cheri 🙂
Tandy, I’m so happy I visited you *today* and found this recipe! My husband loves honeycomb toffee, which we’ve bought with the chocolate coating in a chocolate shop. I had never thought of making it myself. Until today. Thank you.
My pleasure Jean 🙂
I love this kind of toffee that is airy!!! Can’t wait to try this 3 ingredient little wonder.
Hope you enjoy it Bobbi 🙂
Oh how delicious! Who would not love this? I have to make these kind of sweet treats in winter here as the humidity makes it virtually impossible at the moment…a sticky situation!
I never thought about the hunidity before 🙂
Oh my me, that takes me back!! Havent had this in AGES!! What a fun recipe! – http://www.domesticgeekgirl.com
Now I need to make some robed in chocolate 🙂
Wishing this toffee could appear in front of me right now! I never made it before but now I must try!
I hope it works out for you Pamela 🙂
This looks so cool! What a great simple recipe
Simple is often best 🙂