{
    "id": 1070794,
    "title": "How is honeycomb toffee made?",
    "slug": "how-is-honeycomb-toffee-made",
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    "url": "https://sweeties.net/wiki/how-is-honeycomb-toffee-made/",
    "modified": "2026-09-26T03:00:05+01:00",
    "excerpt": "Honeycomb toffee is hot sugar syrup with baking soda stirred in. The soda gives off carbon dioxide, which blows the syrup into a foam that sets hard.",
    "content_text": "Honeycomb toffee is a sugary toffee with a light, rigid, sponge like texture. It gets its holes from a little kitchen chemistry: baking soda stirred into hot syrup.\nHow it is made\nBoil the syrup. The main ingredients are brown sugar, or corn syrup, molasses or golden syrup. These are boiled into a hot, thick syrup: see how are sweets made?Add baking soda. Baking soda is stirred in, sometimes with an acid such as vinegar.Watch it foam. The baking soda releases carbon dioxide gas. With an acid, the two react to make the gas; without one, the heat of the syrup breaks the soda down and releases it. The gas is trapped in the very thick mixture, which puffs up into a foam.Let it set. The sponge like structure forms while the sugar is still liquid, then the toffee sets hard.\nBecause the recipe is simple and quick, in some places honeycomb is often made at home, and it is a popular one to make with children, with an adult handling the hot syrup.\nCinder toffee and other names\nHoneycomb goes by many names. In Britain it is honeycomb or cinder toffee, and in Scotland puff candy. Cinder toffee is a variant made by cooking the sugar longer, often with golden syrup, for a richer, more caramelised flavour and a crunchy and chewy texture: see how is toffee made? In New Zealand it is hokey pokey, in Canada sponge toffee, and in Hungary törökméz, meaning Turkish honey, sold at town fairs.\nHoneycomb in a bar\nHoneycomb is also made commercially and sold in small blocks or covered in chocolate. A popular example is the Crunchie bar, sold in Britain and Canada, and in Australia there is the Violet Crumble.\nBubbles in the pan, not in the mouth\nHoneycomb's bubbles are made while the sweet is cooking. Other sweets release gas in the mouth instead: popping candy traps carbon dioxide under pressure, and sherbet fizzes when acid and bicarbonate meet your saliva: see how does popping candy pop? and why do fizzy sweets fizz on your tongue?",
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