Honeycomb Candy - Aka Hokey-Pokey or Sponge Candy

From: Vilmaris

On Jun 19, 2008

I brought back a couple of bags of Honeycomb from Honey World from a visit to Australia a couple of years back and since my sister has been begging for some honeycomb. I have tried to get it shipped from friends but we couldn't find the plain honeycomb. I tried this recipe today for my now pregnant sister and she LOVED it! It was pretty hard to get the Temp right but I've never made candy before. I actually got a hug and a kiss from my sister after she tried it, sge said it was delicious!

From: Sandi (From CA)

On Dec 6, 2007

I can't leave stars until I get this right! This isn't only my first time making honeycomb candy, it's my first time making ANY candy. I'm not big on sweets, but this is one that I used to love as a kid, so I thought I'd give it a go. Well, major failure ensued, but I'm sure it was my own fault. My candy thermometer is slowwww to register the correct temperature, so by the time it said 270F, it was actually well over 300F. So I took it off the burner and, naturally, by the time it registered 270F again, it was actually far below that. I'm not sure how to maintain the correct temperature without an instant read CANDY thermometer, but if anyone has any ideas, please let me know. I ended up burning it, even though it was on the burner for fewer than 10 minutes after the initial sugar dissolving part. Then, when I put the baking soda in and stirred.... WHOOPIE!! What fun that was! What a mess it was! I poured it into the oiled baking dish and STILL it kept rising! Up and over the edges and onto the counter it went, and I hadn't even emptied the saucepan yet! It was EVERYWHERE. :lol: I then made the mistake of touching the surface to see if it was hard (the overflowed edges were), but it wasn't and subsequently deflated. It tasted pretty good and I can see how, if one doesn't burn it, it would be right on the money taste- and texture-wise. After chiseling all the hardened candy from the pan, dish and counter top, (hot water releases the INSANE glue it creates), I ended up with a couple of ounces of edible candy, which I'm now happily munching on. Thanks for posting, Julesong!

From: Jangomango

On Apr 25, 2003

I made this in response to a request for home made Violet Crumbles, a sort of national candy bar in Aussieland. It worked really well. You need to do it in a fairly large saucepan since it foams up fairly spectaularly when the baking soda is added. Great care needs to be taken - it's extremely hot. Also, it's important to have the oiled baking tray all ready before you start. We broke it up when cooled and dipped the pieces in melted milk chocolate - major yummy. It keeps in a really airtight container for a few days, but once air gets to the honeycomb it starts to dissolve. I would not recommend this recipe to be made by children, even with supervision. The sugar gets much too hot.

From: alyce riley

On Nov 27, 2003

So excited to find this!!! I've been looking for hours for Angel food Candy recipe but I think this is it also. Thanks so much! I'ts dosen't seem to be available in stores this year>