Break the large pieces into smaller chunks and transfer to an air-tight container. Let the honeycomb toffee cools down completely, about 1 hour or soĨ. The sugar hardens very quickly so you need to work fast. Immediately pour this on top of the nuts and seeds. Don’t stir for too long or the sugar will get burnt and turn bitter and darker in color and the foam will get deflatedħ. Once you stop stirring, you will see the color turn to light golden brown and the mixture grows in volume and airy. Turn off the heat and add the baking soda and immediately stirring vigorously for about 10 seconds. If you have a thermometer, it will read around 300 F (150 C)Ħ. You will see the sugar turn to very very light yellow/golden color, almost hard to notice the color, that’s normal. The sugar will continue to bubble and large bubbles turn into smaller bubbles and the boiling is not as vigorous. Lower the heat if you suspect that the sugar browns too quicklyĥ. Remember to keep the heat steady and don’t let the sugar burnt. As it continues to heat up, the bubbles get larger and boil more vigorously. The sugar starts to get bubbly on the edgeĤ. Let the sugar gradually melt without stirring. Put the pan on the stove over medium-low heat. Mix sugar, water, and corn syrup in a heavy-bottom saucepan so the sugar won’t get burnt easily. Scatter some toasted nuts and seeds on the panĢ. Prepare a large baking sheet lined with parchment paper or silicone mat. How to easily make Korean honeycomb toffee (or I call it a fancier mega dalgona toffee)ġ. OR, skip the nuts and seeds if allergy is a concern You can use whatever nuts seeds or even dried fruit pieces if you wish. I use roasted pepitas, peanuts, and white sesame seeds. Please make sure your baking soda is fresh. I have tried with golden syrup and honey, but I have not personally tried with maple syrup, but some people have success with it. You can substitute with golden syrup, honey, or maple syrup. I have tried with Erythritol and it didn’t work You only need 5 ingredients to make this amazing airy and super crunchy honeycomb toffee Gotta love science! You can read more about it in more detail in this Squid Game Dalgona Candy post. The baking soda is responsible for the holes or honeycomb texture inside the toffee. They are basically made by caramelizing sugar and baking soda is then added to make it light, airy, and grow big in size. The Korean honeycomb toffee is also known as sponge toffee, hokey pokey, sponge candy, cinder toffee, seafoam candy/toffee, etc in other countries. So good and it’s hard to stop munching on this. With 5 ingredients, you can make a light as air and crunchy toffee with great honeycombs inside the toffee and best yet, with some nuts and seeds. The Korean honeycomb toffee is like an upgraded version of the simple 2-ingredient dalgona candy made popular by Netflix’s Squid Game.
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