MONIN Premium Honeycomb Syrup 1L for Cocktails and Mocktails. Vegetarian, Allergen-Free, 100% Natural Flavours and Colourings

Product Information

Honeycomb is of course sugar based, so it’s always going to be sweet, but balancing that sweetness with salt and chocolate is crucial, and helps take the edge off all that sugar in this candy. Second, your question is a tough one! It’s hard to predict a replacement for these ingredients and I haven’t found good evidence for either method. But I’ll try to explain some thoughts that may help you in your next attempt. Once you’ve cooked that sugar long enough to evaporate all necessary moisture, it’s time to expand that toffee and create the honeycomb structure! This is done by adding baking soda. Baking soda is a commonly used leavening agent in cakes, pancakes, and many more products. It works the same in those products as it does in honeycomb. Gently stir the sugar mixture until dissolved, taking care not to stir any granules up the side of the saucepan. When the mixture begins to boil, stop stirring. For the chemists: the reaction that takes place when baking soda reacts is: HCO 3 –+ H+ ↔ H 2CO 3 –> H 2O + CO 2. The acid (H +) comes from the corn syrup and sugar themselves which are naturally slightly acidic. Since the temperatures are so high, only a little acid is required for the reaction to happen rapidly. From: our post on baking powder & baking soda Some caramelization happens as well

You’ll be cooking your honeycomb mixture to 300°, but once it reaches that temperature you need to move fast or your candy will burn as the temperature continues to climb. Have your baking soda nearby and have your pan already prepared, that way once your thermometer reads 300F you are ready to roll. Stop stirring once your mixture starts boiling Remember to use a large pot to make the honeycomb toffee. Once you add the baking soda, it’ll expand significantly, so all that space will be needed.

Sugar will caramelize when it’s heated to high enough temperatures. During this process, the sugar turns brown and a lot of caramely flavors get formed. When cooking your syrup you might see the sugar solution starting to turn a light brown, however, it will tend to stay quite pale in color. This is ok. More color will be formed in the next step. Cook the sugar mixture until a candy thermometer reads between 305°F and 310°F. Immediately remove from the heat and stir in baking soda. The baking soda will cause the candy mixture to bubble vigorously, so be very careful during this step. Le Sirop de MONIN, the latest collection of syrups in the syrup market. MONIN offers extraordinary versatility for creating unique beverages, a leading brand in unique flavour. Pure sugar syrup made with no artificial additives and natural flavourings. Alcohol-free, suitable for vegan and vegetarian diets. 1 litre PET bottle.

Hope that gives you some ideas for how to improve your recipe! Let me know if you need more help :-).When you say it splits, do I understand correctly that it splits right at the end? When you add the baking soda? I show two methods for making this candy – the first creates large honeycomb holes, and the second makes smaller sponge like holes. The sponge toffee a/k/a as cinder toffee instructions couldn’t be easier to follow and the results are consistently wonderful! The honeycomb has an amazing crunchiness and terrific honey flavor. At the same time, your honeycomb might also turn a light yellow during expansion. In the gif above you could see that transformation. This is caused by the incorporation of air bubbles. Air bubbles reflect the light differently than a solid mass of sugar would. As a result, the honeycomb turns a lighter color! Adding too much or too little baking soda

Just 4 ingredients (sugar, corn syrup, water, and baking soda) are all that are needed to make this classic favorite. With its sweet golden exterior and those telltale honeycomb-styled bubbles, this recipe is popular all over the world under many different names. First combine the sugar, honey and water in a heavy-bottom large saucepan. Bring the mixture to a boil over medium high heat. Reduce to medium heat and continue cooking. Caramelization of sugar is a complex series of a lot of chemical reactions all taking place at the same. Caramelization happens when pure sugar is heated up to very high temperatures (above the 150°C that you use for honeycomb). However, it is sped up when the pH is acidic or alkaline. By adding baking soda (which is alkaline) to the sugar solution you help accelerate these reactions. As a result, your honeycomb can turn a lot browner. Color turns yellow/whitish You can also add too much baking soda though! If you add too much so many air bubbles are formed that a lot of them will escape from the honeycomb before it has time to set. Also, you run the risk of not all the baking soda reacting and leaving behind a very metallic aftertaste. Step 3: Glass formationCrunchie chocolate bars were my favorite growing up. But now they are a little too sweet for my liking. So, as an alternative, I came up with these dark chocolate coated, homemade honeycomb toffee, sprinkled with sea salt. These have the perfect balance of sweet, caramel, crunchy, salty and bittersweet chocolate! If you concentrate that sugar solution enough there is so much sugar in the water, that once you cool it down again, those sugar molecules cannot move around freely anymore. Instead, they will form a ‘glass’. This is a hard, brittle, but smooth, texture. The candy called ‘brittle’ is such as glass, as is toffee. It is also what you’re after when making honeycomb. You want the sugar to be so concentrated that upon cooling it forms a stable glassy structure. It’s best to add flavourings with the bicarbonate of soda - added too early, they may burn during cooking. For ginger honeycomb, try adding 1-2tsp of sifted ground ginger to the honeycomb with the bicarbonate of soda.

Only during cooling will you be able to see if you prepared the sugar syrup properly. Does the honeycomb not turn solid but remain soft? Chances are you’ve not cooked it for long enough or used the wrong type of sugars (more on that later). Mould to pour it into A roasting tin or cake tin lined with baking parchment - have this prepped before you start making the toffee so it’s ready. In the Netherlands you can find a special sugar syrup called schenkstroop (which translates as ‘pouring syrup’). This syrup is dark in color and has a strong flavor, it is not pure molasses though.As it says in the recipe, you must try your hardest not to smooth out the blob after it comes out of the pan, even though you'll desperately want to do so. That's the key to get that really light, airy texture. Once you break apart the chunks, you'll see what we mean! Again, watch the video to see what it should look like, and keep the spatula way. Divide the chunks among some pretty jars, tie them up with a bow, and your holiday/hostess/teacher/whatever gift is ready to go. —The Editors The syrup will boil for a while. How long exactly will vary depending on your stovetop heat and the pan you use, but it does take time and a little patience. Don’t be tempted to turn up your heat past the medium temperature indicated in the recipe, or you’re more likely to scorch and ruin your honeycomb. The last seemingly simple, but crucial, step is cooling down the honeycomb. While the honeycomb cools that glass like structure has to be formed. The liquid sugar syrup turns into a glass. This happens by itself but should happen reasonably fast to ensure that all those carefully created gas bubbles don’t get a chance to escape and get captured permanently. As such, you can’t make a huge tank full of honeycomb. It will take too long for the center to cool down, causing the gas to escape.