Candy "Porous caramel in chocolate" or "Honeycomb Candy"

Category: Confectionery
Candy "Porous caramel in chocolate" or "Honeycomb Candy"

Ingredients

RECIPE # 1 (corn syrup only))
sugar 220g
water 2st. l
corn syrup 80ml
drinking soda (fresh) 2h l.
chocolate (milk or black) 100g
-----------------------------
RECIPE # 2 (honey only)
sugar 330g
water 2-3 st. l
honey (light and liquid) 60ml
drinking soda (fresh) 1 st. l.
chocolate (milk or black) 150g
-----------------------
RECIPE # 3 (combination of corn syrup and honey)
sugar 280g
water 2st. l
corn syrup 60ml
honey 120ml
drinking soda (fresh) 1 st. l.
chocolate (milk or black) 100g

Cooking method

  • In fact, these are lollipops. It is very easy to prepare, but at the same time the candy has an interesting texture, pleasant
  • light crunchy taste due to porosity. They just melt in your mouth, merging with the chocolate. Ideal for chocolate fountains. You can make candies with the addition of hazelnuts. Suitable as an interlayer between cookies. As well as confectionery decor. I recommend adding large crumbs to ice cream, it is very, very tasty ... and beautiful.
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • Sweets are popular outside our country and have different names. IN USA "Honeycomb Candy"; popular in the UK and Canada "Crunchie Bars" or simply "Crunchie"; there are candies in Australia such as "Violet Crambl"; modern names - "Pokey", "Sponge Sandy".
  • Here are shown candies in packages, I found a photo on Google:
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • And this is how sweets are made in the workshop, with a large number of portions. So arm yourself with a file ... if anything!
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • Prepare in advance:
  • • thermometer,
  • • a metal pan with a capacity of 2 liters,
  • • a brush for washing off sugar crystals from the sides of the pan and a glass of cold water,
  • • whisk,
  • • form (sheet), line with baking paper and grease it with butter (or vegetable oil or non-stick spray). It is most convenient to use a silicone mold about 15x15cm with a height of 4-5cm, oiled.
  • Cooking sweets:
  • Put all the sugar in a metal pan with a thick bottom, add water until the sugar is moist. For recipes # 2 and # 3, add honey or corn syrup. Dissolve the mixture over high heat, stirring occasionally.
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • As it boils - you can no longer interfere! You can only shake the pan. Impurities may form on the walls - remove them carefully. Using a brush, until the end of the process, remove the crystals formed from the walls.
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • Boil the syrup to T 150C. A thermometer is a good helper, but if it does not fake (electronic is often mistaken). Therefore, it is always useful to know the stage at which you need to stop the syrup cooking process. 149-150С - this is the stage of hard crunch. At this time, the color of the syrup along the edges of the dishes becomes like yellow amber. If you take a teaspoon of syrup and dip it in cold water, a lollipop ball is immediately formed, which does not stick to your teeth when biting! It is very important! At this stage, remove the pan from the heat.
  • Measure the baking soda and sift through a strainer. From this point on, action must be swift and careful.
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • Add baking soda and whisk in vigorously. The soda reaction occurs. The mass foams and increases by 4 times. Pour the bubbling mass immediately into the mold. Try to evenly layer, because you cannot touch and level the hot caramel further, because you can immediately disrupt the structure of the future candy. The layer height is not less than 2.5-3 cm. Leave to cool and harden completely.
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • Break the hardened caramel into the desired pieces, the sizes are chaotic.There is an option where sweets are made in the form of bars, then nothing needs to be broken - the candy is ready for chocolate processing.
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • Melt chocolate (milk, black), temper. The closer the temperature of the future candy is to the temperature of tempered chocolate, the better its storage and appearance result. Dip the candies into the chocolate with a fork. Then lay out on baking paper and leave at T 21-22 * C. Leave to cool.
  • ]Candy "Porous caramel in chocolate" or "Honeycomb Candy"
  • Store in a tightly closed container or jar, as the products attract moisture, like all caramel products. Store well in the refrigerator. The shelf life is 1 month or more.

Note

Corn syrup and what to replace?

Corn syrup (aka "golden") Corn syrup, can be replaced in proportions with invert syrup (aka glucose syrup), starch syrup, glucose and partially for light bee honey. These are all anti-crystallizers that are used in the production of caramel and, in general, numerous sugar products. When adding a large number of anti-crystallizers, there will be no sugar at all.

At home, the easiest way to make invert syrup is. This is a solution of water and sugar with the addition of acid, when heated, the decomposition of sucrose into glucose and fructose occurs. Neutralize with baking soda.
If you prepare invert syrup in advance, it will be convenient to use it for various purposes. Often used in fondants, sweets, homemade baked goods (gingerbread dough, cookies, etc.), and in bread making. Shelf life in glass containers - before use, if stored closed and at T + 20-21 * C.

Preparation of invert syrup:

sugar 500g
water 220g
citric acid crystals (grind into powder) 2g
baking soda 2.5g

Iron pan with a thick bottom. Sugar + water. Stir until dissolved. Boil + citric acid. Stir. Minimum fire. Cover the saucepan and cook for 30 minutes. Boil to 107-108C (this is the stage of a large thread: if you dip in cold water, and then very quickly in syrup, put your thumb and forefinger together, and then separate them, you can see a stretching thread 5mm thick). Cool to 90C and neutralize with baking soda. Ready syrup of yellow color and the consistency of young liquid honey, odorless and tastes like ordinary sweet syrup without acid taste. Pour into a container for storage.

olesya26
What delicious, beautiful sweets, I can't repeat these, but I want to, they just ask to eat me
qdesnitsa
Namesake, let's try to do it, maybe the products were transferred ... it's all sugar and water, I sent the average to the pharmacy, for glucose ...
Tasha
Well, everything is really very simple !!! Girls !!!
Pharmacy glucose will not work. Can only be replaced with a pastry shop, it is very thick, like honey, but transparent.
I give invert syrup - make half a portion. It will always be needed and is in a jar for a long time!
qdesnitsa
Natasha, thanks, I will definitely try, I have a lot of sweet tooth
Manna
I am absolutely delighted !!! I took it to the bookmarks. I will definitely do it !!!
Olesya425
I have long wanted to buy a thermometer, but here is such a reason ...
qdesnitsa
Well, almost all the Oleski gathered. Pull-up girls, pull-up ...
I did it, it was sooo tasty, only with the size of the form I missed, I took the big one ...
MariS
Natasha, how beautiful, and the taste ... of sweets I already feel !!!

Received aesthetic pleasure and pleasure from the contemplation of such beauty!
I really want to try making sweets - I also have good recipes, but for this now the stars do not converge ...
olesya26
Quote: qdesnitsa

Well, almost all of the Oleski gathered. Pull-up girls, pull-up ...
I did it, it was sooo tasty, only with the size of the form I missed, I took the big one ...
Where are the photos? Or I suppose you've already eaten everything. Oles has no thermometer
qdesnitsa
Quote: olesya26

Where are the photos? Or I suppose you've already eaten everything. Oles has no thermometer
Naive Chukchi girl and whoever has it, I only have up to 100 degrees, so I focused on the color of caramel
LLika
Made porous sweets according to this recipe 🔗 ... I threw it out, I couldn't eat, the taste of soda was very strong, it tasted just salty and disgusting. It seems that I did everything according to the recipe. I didn't even show it to my family.
Tasha
The photo on this link does not correspond to the author, belongs to an English-speaking author and the recipe is different.
And in general, you need to try at least several times, with different recipes, and then you can understand the mistakes. A lot of soda - reduce the dose.
The first time they came out with flat pancakes, because I just poured them onto a sheet, with lumps of soda, because I did not have time to mix quickly with a fork - I needed a whisk, they turned out to be hard and fine-porous and stick to my teeth ... ..
But I took on this business thoroughly, because I tried these sweets in Florida. I really liked them at one time, although, as I grow up, I lose my love for sweet candies. I won't eat more than one candy.
Children and many guests are delighted with the unusual - they are not sucked, but bite off and crunchy. I make it more often for the summer season and store it in a jar in the refrigerator on demand (as a rule, after two weeks the jar is empty): ice cream with porous caramel crumbs and chocolate is unusually tasty. Everyone should like this option.

And a thermometer is generally a necessary thing for a hostess. Now you can order on the Internet, and it is not expensive. I have several. There are "believers". But they still help to give rough indicators of the situation. Then I always make a tactile test - I can't do without it. The main thing to learn is the cooking syrup and all the stages. I have learned and practiced and now it is easy for me to achieve, for example, a crunchy caramel taste, and not sticky to the teeth.

And yet, the greater the porosity, the softer they are when biting, and this is very pleasant. A mold can be made from a deep bowl lined with oiled baking paper. The thicker the layer, the brighter the "sponge" will be drawn. It separates from paper easily and breaks into pieces without difficulty.

The syrup affects the color of the product. On glucose, candies are lighter in shade than on honey.
Mar_k
I am very glad that I found such a recipe! Thank you! I saw it on TV and did not have time to record it, they missed it twice - it was a pity! There they went to the guests with such sweets, decorated them in different beautiful boxes! Considered a cool gift!
inucya
Natasha, how and where can you add hazelnuts?
fronya40
the recipe is amazing. I want to try and scared. but I'll try. I just have a form for sweets, I wonder what happens.
Tasha
inucya. Hazelnut candies do well with a candy pan. I did it with a silicone finger mold, it should be high enough. Grease the form with oil. First lay out the hazelnuts (chopped or whole). Prepare the caramel mass and pour over the nuts.

fronya40 Good! But I advise you to first do it in one deep container, and then chop it into pieces. More porosity than thin sweets. And it's harder to work with the form, you have to deftly pour out the foamy volcanic mass ... It's up to you!
fronya40
thanks for the advice. I will)
Vicushonok
tasha74, and when you make these candies, do they have absolutely no soda taste?
I tried to cook them according to recipe # 2, measured everything accurately, did not shift the soda, I have a thermometer, I followed your instructions ... but, alas, the taste of soda is so clear that even caramel-honey is practically not felt behind it.
Is this the limit on the amount of soda that you managed to determine through trial and error? Or is there some margin for reduction?
Tasha
These are standard recipes.
Made these candies so many times that I lost count. At first there was a soda aftertaste.
Over time, I got used to very quickly stir the mass at the time of adding soda (I sift through a strainer). The soda should be fully neutralized in just a few seconds. Spoons without slides are provided.You can add more honey than according to the recipe, less soda can be added, but not globally - a volcanic reaction with carbon dioxide is needed, and you yourself understand that you cannot do without this baking powder.
Vicushonok
Quote: tasha74

These are standard recipes.
That is, this is not a "run-in" recipe?

Quote: tasha74

At first there was a soda aftertaste. Over time, I got used to very quickly stir the mass at the time of adding soda (I sift through a strainer). The soda should be fully neutralized in just a few seconds. Spoons without slides are provided. More honey can be added than according to the recipe, less soda can be added, but not globally

So my mistake was insufficient neutralization of soda? Or is it worth putting it in a smaller quantity?
Tasha
A standard recipe for an American pastry chef, and ... Is it necessary to call the name of the pastry chef?
Vikushonok, figure it out for yourself what was wrong. I have not seen your work process - I cannot comment. I described the possible reasons for the failure and what can be added or added.
Most often I do it according to a recipe with invert syrup and everything works out well for me.
Merri
Natasha, thank you very much for the sweets, I will study!
Vicushonok
Thank you, we will look for a bug.
Mar_k
Here sweets hooked me! Tomorrow I have a holiday of the soul and I ought to make a piece - I decided to pamper my girlfriends with sweet things! I started to do everything as it was written .... And the foam went as it should and I blew everything out .... As a result, the pancake was sticky, I dashed sweets and offered my husband a job to the "enemies" ... run with sugar .... Again, and as soon as the foam went slowly tilted the bowl and the mass itself fell out and waited until all the syrup turns into foam! It seems to have worked out .... At least the edges break as they should, but the middle - it dries for a long time, I'm afraid I'll crush it only in the morning. So I had to buy a whisk (I didn't have it and did not consider it necessary to buy it, all with a blender). It turned out delicious !!!! Now I will experiment. Thank you! Even all the processes of the photo, both correct and not correct, I'll post it tomorrow.
inucya
Mar_k, give pictures! I also liked the candies, I got it 2 times with flaws, sticky, but tasty, I experimented more, but I also need to eat these. I would like to achieve a result like Natasha.
Mar_k
I will lay out everything as if in spirit !!!! But only tomorrow - the batteries in the camera sat down - I charge
Tasha
inucya So that the sticky ones do not need to be stored in a closed jar and preferably in the refrigerator.
Mar_k I am glad that I was pleased with the result. And what did you do?
I have the best glucose candies. The porosity is so correct.
Mar_k
that's how my mistakes and result promised

first try
Candy "Porous caramel in chocolate" or "Honeycomb Candy" Candy "Porous caramel in chocolate" or "Honeycomb Candy" Candy "Porous caramel in chocolate" or "Honeycomb Candy" here I hurried and all at once the mass flopped onto the baking sheet and here is the result

Candy "Porous caramel in chocolate" or "Honeycomb Candy" Candy "Porous caramel in chocolate" or "Honeycomb Candy" Candy "Porous caramel in chocolate" or "Honeycomb Candy" Candy "Porous caramel in chocolate" or "Honeycomb Candy"

in the second version, I was in no hurry to pour the whole mixture onto a baking sheet, but only the foam that "itself" flowed out and now
Candy "Porous caramel in chocolate" or "Honeycomb Candy"
the candies broke well and, after lying down for a bit, began to melt, as it were. Ie they should be put into the refrigerator right away so they don't lose their shape? and how long you can store there.

Made with honey.
Tasha
Oh, candy is more like candy.
That's right: the foam must be immediately spread into a deep mold. The ideal height is 8-10cm. So you need to pick up not a baking sheet, but a bowl or a silicone-like form. Do not disturb at all until complete hardening. Break into small pieces. I usually do it with a clap of my hand. They are fragile and have a thin crust that breaks easily. The candies are dry at the beginning. Yes! At this stage, immediately put in the dish and close the lid. You can store it in the refrigerator for 2 months. The candies will be dry. But in the open air after 4 hours they begin to be sticky, since they tend to absorb moisture from their air.
As a storage option - a plastic bag.

On honey, it turned out much darker.
Mar_k
Quote: tasha74

Oh, candy is more like candy.
Yes, the first ones did. The mass is stringy and slightly sticky. I stretched them and rolled them into tubes - how toffee turned out.

Quote: tasha74

But in the open air after 4 hours they begin to be sticky, since they tend to absorb moisture from their air.

On honey, it turned out much darker.

Well, this was my mistake - she "spoiled" all the fragility. but at the beginning it crunched.

And the color can depend on honey?
Mar_k
Well, that turned out sweets like a model! Yesterday I bought a silicone mold for sweets specially! I did it without a thermometer, so if anyone is interested, I will write about the signs of readiness:
1. Water added 2 tbsp
2. Honey 80 ml (this is 60 gr)
3. When it boils, then you need to bring to a state when the amount of foam has significantly decreased and, as mentioned above, the mass does not stick to the teeth and droplets form in a glass of cold water, that is, the mixture does not spread
4. When you pour the soda and scribble to interfere, the mass brightens a lot and during the transfer the mixture hardens quickly enough, so to speak, if you help with a spoon, then frozen caramel threads are formed.
5. Everything hardens very quickly (which I did not have in combat cases).
6. The taste of soda is not felt at all!
The mass hardens quickly, breaks and crunches, does not stain your hands !!!
Tasha
Marina, pleases the result and your perseverance, even without a thermometer. Without him, I feel like no hands, I got used to this assistant. And I doubt I did it without a thermometer. So you -
Mar_k
Quote: tasha74

Marina, pleases the result and your perseverance, even without a thermometer. Without him, I feel like no hands, I got used to this assistant. And I doubt I did it without a thermometer. So you -
Thank you! And I'm looking for a thermometer until I found it! And I really wanted sweets ...
Tasha
You can always find it in online stores. Dial - temperature probe.
Mar_k
Quote: tasha74

You can always find it in online stores. Dial - temperature probe.

Thank you! This is exactly what I was not looking for, everything is a thermometer! And which is better electronic or regular?
Tasha
I have an electronic one for caramel and syrups. The simplest will do. It happens that they are false, but you can calculate the difference and use it taking into account the error. I want a special one, but I haven't seen it on sale yet. And for chocolate (tempering) - the pyrometer is good.
Mar_k
Thank you!
Trendy
Made this caramel twice. The first time it was not possible to eat - the taste of soda interrupted everything. But the next day I repeated the experiment, only for half a portion. For this rate, I increased the amount of honey and decreased the amount of soda. The result is pleasing.

Candy "Porous caramel in chocolate" or "Honeycomb Candy"
Mar_k
Julia, the sweets are good! I did the same the second time! Delicious, not come off, but high in calories!
Trendy
Marina, that's why they are in the jar in the refrigerator, and not in a prominent place.
nonna4ka
I have already tested the recipe too. it turned out beautiful, crispy sweets, but slightly burnt (for my taste). I had a deviation from the recipe, instead of corn syrup and all its substitutes, I used lime syrup (from which I make mojito). it did not affect the taste and color. since I didn’t like them, I put them in trays and “buried” them in the refrigerator. however, the ubiquitous guests dug up the treasure, gnawed on it all evening, and took the remains with them. now I think I should have tried at least a second time or something
Mihalovna
Oh, what funny sweets! We got it right the first time. The structure is just magical! Since there was no 2-liter metal pan in the house, at the same time I found application for an electric fondue, which was gathering dust without doing - the sugar melted in it. Made 2 options with honey. Thank you!
Wild cat
I also love these sweets very much.
I learned the recipe long ago from my beloved Nigela Lawson. She calls them HokeyPokey.
We love them sooo much.
I always do it on the honey.
Shine@
Julia, began to pour into the mold and how the foam flooded)))) and then as it settled, why not tell me

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers