Honeycomb Toffee - Homemade Sponge Candy - Food Wishes

Learn how to make Honeycomb Toffee! While there is a chance you could horribly burn yourself making this, the reward far outweigh the risk. And that reward is a gorgeous, crispy, feather-light candy that melts in your mouth. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Honeycomb Toffee recipe (aka cinder toffee, sponge candy, and hokey pokey)!
You can also find my content on Allrecipes: allrecipes.com/...

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/268587/Honeycomb-Toffee/

[@TheJenOral]

You sound fun

[@mrsecwebb]

Did you ever do a third batch with 1.5x baking soda?

[@stevechance150]

Add some butter. Butter makes everything better.

[@MarysPlace]

Have you tried adding cream of tartar also it will grow very high

[@jennyanimal9046]

I wish I had some of that right now.

[@Aroundthebonfire884]

Can't have too much sugar myself. I get too hyper and can't beehive myself.

[@jonjohns8145]

Wow! that Pun was a real stinger.

[@joanlaing3871]

Snort! :)

[@rationalicthus]

Oh honey, now it’s on. Pun war! ARE YOU READY TO BUUUUUUUUMBLE?”

[@jonjohns8145]

Oh Sweetie .. Why do you put yourself in such sticky situations?

[@DaniloRiffo]

you know, diabeetes is a real issue

[@i8BBQ4Lunch]

OMG! I'm 65 and one of my strongest childhood memories was going down to the main Sears store in downtown Seattle (Now the headquarters for Starbucks Coffee). It was a long journey for a kid at 8 miles. Mom would buy me one chocolate-covered block of Seafoam at the fancy candy counter by the elevator. It was SO good! I will be trying this recipe soon. I don't need it but I must have it. Thank you. You've given me the "Direction to my favorite Confection!"

[@coloradokid8321]

When working with extremely hot sticky stuff like this, it’s always a good idea to keep an ice bath close by (to dunk your hand in should you get any on you)! The faster you can cool down the material, the less severe burn you will get.

[@alfiereiff2451]

I make hard tach and it comes off the stove @ 300. Another do not do is try to peel it off as it takes the skin with it. Stay safe and careful.

[@goilo888]

Not good to lick the spoon either!

[@GlenAndFriendsCooking]

We love this stuff! But we never make it... 'cause if you've seen us we have no self control when it comes to food we love.

[@lilbankaccount757]

😂😂😂

[@ARZSZN]

Hi Glen, hi friends

[@David.C.Velasquez]

@@ARZSZN Hi Jules

[@MIgardener]

We called this stuff sea foam! Chef john I wish I could convey how much I want you to just live at my house for free in return for your cooking skills that I greatly lack.

[@foodwishes]

I have to cook for you AND pay rent?

[@mason2971]

i'll let you both live at my house luke you can pay rent with vegetables and chef john you can cook them lol

[@MiguelGonzalez-vz6qi]

@@foodwishes right? Who does this entitled fuck thinks he is?

[@turkeyrunfarms]

Miguel Gonzalez obviously a great chef with an excellent attitude and amazing zest for life

[@daemonember]

@@foodwishes I think they were saying that you cooking was the rent.

[@CrimmiSkye]

Cover it in chocolate and you basically get a homemade version of that Crunchie candy bar.

[@TheCptCoy]

I literally just commented this, and then realized that someone has to realize this already and found your comment. Still not enough love for the Crunchie though.

[@allistrata]

Chef John said it too.

[@NightFoxProductions]

Russell Stover, a chocolate company, makes these as well. I made a comment on how I could make this at a fraction of the price. Overpriced, delicious candy.

[@EngineeringVignettes]

Even before Crunchie was a thing I remember eating squares of this stuff as a kid. They sold it as a candy. No chocolate though, just a square block of it. I still remember how they tasted of baking soda. No idea who made that candy though... And yes, gotta love the Crunchy bars! Cheers, - Eddy

[@DJ_LP_ViBE]

Or Australia's Violet Crumble

[@maddie162]

Chef John please never stop making videos. I watch your vids before bed and it sounds so strange but it takes away my anxiety. And it’s only your videos that do this. I appreciate you and all your hard work!!

[@jbuggy3845]

Just made this a few hours ago. Even after the warnings, I still burnt myself on the candy thermometer. I am the Twisted Sister, of my 3rd degree Blister! : - |

[@arthas640]

Is it real homemade candy if you dont burn yourself severely?

[@tefras14]

Chef John making my night shift bearable

[@mr.timestamp1754]

I wanna scratch the toffee!!!

[@JillPalmer238]

Mine too! :)

[@johnpinto_]

You had the perfect chance of saying g beearable instead of bearable

[@Aditya-wg3lp]

@@johnpinto_ no

[@wendyrobson9683]

Always have loved this toffee......it was my fav when I was a child. Today I've got diabetes and so as much as I'd like to make and eat this, I have to just watch and salivate. To those that do make this recipe.....have fun and enjoy the treat!

[@TerryAllenSwartos]

One of my favorite things is to break this into smaller chunks and stir it into vanilla ice cream, let it sit in the freezer for at least a couple of hours. The smallest pieces will mostly dissolve into the ice cream, but some larger pieces will still be there for texture. SO good.

[@luminariel3765]

The Midwest must be a little odd, I've always heard this called Fairy Foam My aunt always used to add 1tsp of apple cider vinegar to the sugar before boiling for a little extra oomph in the bubbles

[@micheletherese3503]

Yes Fairy food. Thanks I thought I was the only one.

[@nevergiveup9321]

😂😂😂

[@bushbasher85]

You are the Seattle grunge of your homemade candy sponge.

[@bornindissonance6312]

Brilliant lol

[@lovelyhades]

😂😂😂

[@princesssookeh]

Perfect!

[@ebonidickson6251]

That ryhmed!😃

[@robertl152]

Lol

[@mcrorfob]

You are the Al Capone of your honey comb

[@ChitterChatterD]

Commander Bat How DARE you make me read this with my eyes!

[@blabhblaja]

That doesn´t rhyme..

[@mcrorfob]

@@blabhblaja it's a half rhyme!

[@blabhblaja]

How do you pronounce Capone? I´m confused lol

[@mcrorfob]

@@blabhblaja I'm not great at explaining these, but it sounds just like bone. So like.. ca-pohn.

[@Pahthum]

The way he talks its like in beats. It starts normal then fades quietly farely quickly, with every sentence

[@karaamundson3964]

...aaand?

[@Picklejam08]

@@MapedMod I find his voice unique and endearing. This guy is an KZbin phenom. Move along now… you’re wasting our time.

[@tiffanydarcy5783]

You just took me back to my childhood when my grandfather would bring this back on his visits to Scotland. Going to make this tonight!

[@georgeprout42]

I came across pretty much this same recipe donkeys years ago in an old UK chemistry book when I was about 12. Page 93, I never forgot it as it was so damned good. 4 tbsp sugar 4 tbsp golden syrup Bring to a boil and add 1 tsp sodium bicarbonate Was a pain in the rear to clean up though 😒 But it tasted amazing, especially as other have mentioned, if you dip in melted chocolate.

[@staglomagnifico5711]

Lucky! I remember trying to eat stuff I found in a chemistry book, and it didn't turn out nearly as well!

[@tommihommi1]

Not really a mess to clean up, it all just dissolves away in hot water. I just add some water to the pot, put on the lid and let it boil for a few minutes, the steam does most of the cleaning

[@georgeprout42]

@@tommihommi1 I know that now, but I didn't know that when I was 12 😂

[@batt3ryac1d]

it's easy to clean just fill the pot with water and let it soak. It dissolves the sugar.

[@valsblackcatsrule8740]

The recipe I follow uses some vinegar. It causes more reaction with the soda to add even more volume to the candy. But, no matter how you raise your candy, it is always a treat! Thank you for sharing a part of your day with us!

[@MadameTeqi]

I haven't gotten through the whole thing but if you cover it with chocolate it's called seafoam where I'm from and the moment I saw this, I knew this was the insides of it. Thank you Chef John, you've just taught me how to make my mum's favorite old fashioned treat! I can't wait to surprise her with it.

[@GetBackinBlack03]

FORK TEST OR IT DIDN'T HAPPEN

[@88michaelandersen]

#forkdontlie

[@Shogunfs]

Just made it with 1 1/2 tsp of baking soda. So far, no weird taste or anything and it seems to have come out super fluffy. I'll update once it cools down! Thanks for the recipe!! Also, used all honey, we don't have corn syrup in Argentina

[@bbictorr]

Well how was it?

[@rachidajebli2591]

اهذا يعقل ليس عندك بالمطبخ شراب الذرة ممكن مثلي😢 لا انه غير متوفر بالارجنتين كلها 😂🎉🇲🇦💚❤على العموم جربتها مرة من دون شراب الذرة يعني أضفت اللوز و الشكلاطة لكن الا يمكننا استعمال مربي التوت مثلا كبديل للعسل يا عسل😉 غير متوفر عندنا بالمغرب🤪🤣🤣#اكرام البصري

[@pennypetrovic3682]

Guess you forgot that update

[@Shogunfs]

It was very tasty but I believe the corn syrup is essential because by using honey it made it's thicker than I guess was supposed to be and I pulled a crown from my tooth. True story

[@jamespendergrass1011]

@@Shogunfswouldn’t more water make it less thick?

[@queenblurblab]

When I make sponge toffee I quickly sift the baking soda into the molten sugar. I find it incorporates faster with less air being crushed by the whisk.

[@NochSoEinKaddiFan]

So basically this is homemade napalm, you should handle it with the same respect and it is just as delicious. Did I get that about right?

[@gelusvenn5063]

Yes, that is correct.

[@Nerflover10097]

Except this one won't combust into flames and decimate your village.

[@NochSoEinKaddiFan]

Oh, so it's the cheap knock off. Got it, thanks for clarifying :)

[@4600norm]

Napalm is delicious?

[@NochSoEinKaddiFan]

@@4600norm Oh absolutely!

[@JerichoSeemsLegit]

crunchy eating sounds = good wet eating sounds = bad

[@palaceofwisdom9448]

You should have been in a certain Chinese restaurant the day three of the staff sat down in the dining area with huge bowls of soup. You could have heard the nonstop slurping from orbit.

[@JerichoSeemsLegit]

Palace Of Wisdom i’m traumatized from reading this

[@uekiguy5886]

Jericho--I heartily agree with you. Do you ever watch "Townsends" videos? I have to press Mute whenever he taste tests.

[@firegodessreiko]

Any eating sounds = bad!!!!

[@heikesiegl2640]

@@firegodessreiko Hm.. I wonder why people think its disgusting.. I have no problem with eating sounds at all 0.0 but i guess some people also react to screeching sounds. Maybe a cultural thing? Like one is told that slurping is rude-> reacts to slurping

[@DominicSear]

You are the home sweet home of your handmade honeycomb!

[@katylepetsos7512]

invidinvasion Let them have their fun.

[@dwaynewladyka577]

You are the Jim Dandy on how you make your honeycomb toffee candy.

[@dewitthobson2279]

And when you get a fourth degree burn.... Jim Dandy to the rescue!

[@Seventeen_Syllables]

This is awesome. Everyone should know how to make at least one candy for survival situations and torrone is sort of tricky for if lives are at stake. The one drawback is that there is no recognized phobia of things sticking to your teeth. While this is not as bad as some, someone severely afflicted with this as-yet unnamed disorder may be uncomfortable with this stuff. I am not so afflicted, but worry about a lot of things like that.

[@Tanya-eq3fy]

It’s autumn! I made your DELICIOUS apple pie today. I think I can squeeze this recipe in today. 😊

[@coots007]

As a medical professional a fourth degree burn is an actual thing which is where the burn damages the bone

[@rhettlover1]

Thank you. And, I wonder if the mixture might foam over if jostled too much.

[@rhettlover1]

joe jitsu, it isn't just a thought, Brandon knows of what he speaks. You are right though, thank the good Lord!

[@tommihommi1]

@@rhettlover1 no, not enough stuff in there for it to form over

[@Anonarchist]

1st degree (superficial): redness of the epidermis 2nd degree (partial): blistering epidermis, damage to the dermis 2nd degree (deep): destruction of the epidermis damage to dermis 3rd degree (full): destruction of epidermis and dermis 4th degree: destruction of epidermis and dermis, damage to fat, muscle, and bone With 2 levels of 2nd degree and the possibility of further full destruction of fat, muscle, and bone from more intense burns, there should probably be 5-6 degrees of burns if not more for fat, muscle, and bone separately. But after 3rd degree the probability of amputation or death make that a somewhat moot point.

[@scottydu81]

There is actually a fifth and sixth degree as well. Sixth degree is charred bone.

[@QuirkyUncleDave]

As someone with misophonia, I always appreciate an eating sounds warning - thanks!

[@Mr.MimeisFrench]

Followed this recipe. Except I used 1/2 cup maple syrup and 2 tb white sugar. Came out amazing. Rich maple flavor to boot.

[@jackieperkins691]

You might want to mention that it would be a good idea not to lick the spatula, as well as, not splattering.

[@chaseis1badmonkey]

It will be the last time you taste honeycomb. Or anything really

[@inspirationworks8357]

I was thinking the same thing ! And Chase -- you are so right ! 😂

[@EriktionEBW]

RIP Jackie Perkin's tongue

[@Serene80]

Anybody dumb enough to lick the spatula deserves what they get... Let it cool and break it off... That's the cook's share and the calories don't count!

[@batt3ryac1d]

let the spatula harden tho and you gotta lollipop baybee

[@TrevorAngell]

You are the Alonzo Mourning of fourth-degree burn warnings.

[@squashedeyeball]

EPIC.

[@johnpinto_]

😂😂

[@deenad3562]

I dont get it😟

[@bebopsbaby1]

Omg,this was one of my very first candies ever made as a teen and didnt know it had a name then. I was literally going off an old recipe that was written on a card. My sisters n i loved it

[@Angel283]

I just made a double batch of this this afternoon, added an extra 1/2 tsp soda.....turned out phenomenal!!! I know what I will be giving as this year's Christmas presents!!!!

[@AlexR05e]

This is always my favorite candy omg. I'm so happy you did a video on it! Where I'm from it's often covered in some chocolate and called "seafoam candy" it's fun to see what it's called everywhere. Also the honey sounds like a great touch!

[@issopink]

This is similar to street food called 뽑기 in Korea! Looks delicious!

[@snuddles6242]

Long duk dong ye- yes it is?

[@Rammwelt]

Somehow i thouth this video will be related with SpongeBob, however after giant hunger in the end, im leaving pleasantly satisfied. 10/10 would recommend.

[@WokoOno]

I was watching TGBB ( the great British bake-off) yesterday and they had Honeycomb topping and I asked myself how the hell that's done. Too lazy to look it up but here you are, magic chef and all and gave me this beauty of a video. Thank you mind reader.

[@sodori]

That crunch at 03:45 - Ooooh, yeah!

[@theonlymoo5e]

Up here in Canada I've only heard of this referred to as sponge toffee.

[@sever007]

It's called "ppopgi" in Korea, a nostalgic childhood sweet and game. So glad you made this, Chef John!

[@danielleprice6501]

Oh Chef John! I thought this was some sort of commerical candy making miracle that I couldn't reproduce at home. Thank you from the bottom of my Crunchie loving heart.

[@MrJreed1000]

This is beyond food.. Its art.. 👍👍.. Great job

[@RobininTexas]

You answered my question. I was wondering if it would have some bitterness from the extra BS... Which is a terrible set of initials, but I meant Baking Soda! LoL! Oh... I hadn't thought about coating it with chocolate. Best idea since your making cheese video, which was very cultured. 😂

[@SuperSojourn]

Robin Montoya Rory you deserved a thumbs down for that Cheesy pun.

[@commentcopbadge6665]

If you want more and bigger bubble without using double the baking soda add some cream of tartar. Since it's an acid it will react with the BS just like the volcanoes we all made for science fairs when we were kids. Use 1/3 CoT to the amount of BS. Stir them together before pouring it into the sugar mixture. Not only do you get more bubbles but you will get a "softer" set which leads to a better crunch, chew and mouth feel. It's a secret we used at the bakery.

[@panda007]

Omg. A blast from the past. Koreans call this 뽀끼 (bbokki or pokey), usually cooked as a street fare and performance with a metal ladle over an open flame like a gas stove. My mom used to make this for me when I was young - actually got me into chemistry.

[@rhettlover1]

John, you and many viewers will not appreciate my Food Wish--review how to deal with a stove top fire! Your recipe here reminded me how easy it is to get badly burned in the kitchen. I believe you have many inexperienced, young cooks, even we experienced ones should be reminded of common sense rules--no water on a grease fire, never use flour to smother a fire are just a few! Thank you!

[@bbbluff9473]

Making this today. Thanks to this stupid quarantine I’m gonna be big as a moose come summer time

[@0000tiggy0000]

me toooooo

[@ericcarson2615]

For a second I read the title as "Honeytomb coffee" and that seems just as great. Gets in the spirit of Halloween

[@GrinfilledCelt]

Eric Carson Ooh! You could add a half tsp of instant coffee crystals and make just that.

[@jbot91]

If you're working with sugar or caramel it's a good idea to keep a bowl of ice water near by. If you get some on you dip it in the ice water, it helps cool it immediately

[@Lucas-lh8kg]

If you put some baking soda in a low oven for an hour you can make sodium carbonate (baking soda is bicarbonate) and use less off it to get the same effect thus reducing the bitter aftertaste. This also works for making an alkaline solution for pretzels.

[@carneliantopsoil]

This is the top of my list for xmas candy this year!!

[@carneliantopsoil]

Making these today!

[@rachel14rod]

@@carneliantopsoil how did it taste? No baking soda taste I hope?

[@carneliantopsoil]

@@rachel14rod very slight, but i'll use slightly less next time

[@rachel14rod]

@@carneliantopsoil youd probably like a sweet called Mysore pak. It's similar to this but gram flour is used. Please dry roast the flour first though.

[@ElizaCocoful]

You need golden syrup for Hokey Pokey!! It's the main flavour (in NZ anyway...)

[@jamesrempel8522]

Now we're talking. In Canada corn syrup isn't such a big thing, though I can get it if I look for it. Was thinking of substituting golden syrup, it's delicious!

[@SvenTviking]

Tate & Lyle?

[@michaelcarey9359]

They don't have corn syrup where I live, and I wondered about a substitute, so I went to the foodwishes website, and there it was.... and I had some of it on hand that I made last month. I made it without a thermometer, It turned out great! Too easy, if dangerous.

[@FromRAFL]

Oh my god.... Crunchies were my newly discovered favorite candy last year when I visited the UK. I’m about to cry from happiness. I didn’t know I could make this at home.... I’m so excited! Thank you! 🤗 though the burn warnings make me a little uneasy to try it 😅

[@Brandon-yr3nj]

adding a small amount of cream of tartar might neutralize more of the baking soda and get rid of the aftertaste. also possibly using a higher proportion of corn syrup, as it is very acidic.

[@fishworshipper]

Couldn't you just use a little less of the baking soda, though? Perhaps 1.5 times the original amount instead of 2 times?

[@AltoidJTP]

Actually that's not a bad idea. The increased acidity will react more of the baking soda. Perhaps a 3:1 blend of baking soda to baking powder (which is just baking soda + cream of tartar). Right. Off to the kitchen I go.

[@S-K.]

Might also help add volume with the lower amount of baking soda!

[@goof1232]

It's the container. It would've rizen alot more if he let it cool in a bowl.

[@batt3ryac1d]

use Golden syrup instead of corn syrup. Way better and then you don't have to add honey.

[@xivilaikikira3768]

I used to call this sponge candy till discovered 1 little ingredient that turns honeycomb in to sponge candy u just add a small portion bloomed unflavored gelatin just before u add the baking soda

[@summerbreeze6441]

Oh, cool! Could you please elaborate? Bloomed? Amount?

[@xivilaikikira3768]

@@summerbreeze6441 bloom - place in cool water for it to absorb. about 2x the required gelatin amount of water Amount - 1/4 tsp ish

[@summerbreeze6441]

Thank you!

[@gwddmt1]

Try 285 F instead of 300 F add 1 part dry fructose sugar instead of liquid syrup along with 2 parts white sugar and some raw unfiltered honey... and a little salt is a must along with the baking soda been making this for years at xmas and learned it from my grandma

[@legerdemain444]

In New Zealand we call this Hokey Pokey and we make it with golden syrup, not corn syrup. Use a 1:2 ratio of golden syrup to sugar and one tsp baking soda to each 1/4 cup sugar. The flavour is so much better than corn syrup and the bubbles much smaller and evenly distributed. I also recommend using golden caster sugar if you can get it for a richer taste. Dip in chocolate or smash and add to vanilla icecream for a classic Kiwi treat.

[@MoxieBeast]

OMG i made this too and have a video of myself eating it! wish your recipe was around when i was filming. i made SO many mistakes cause i couldn't see how bubbly it was supposed to get!

[@andrewlazar4804]

That's why you use a thermometer and be exact. Candy is science, not an eyeball type thing.

[@bowser515]

Why would anybody want to watch a video of somebody eating? I can't think of many worse things....

[@ihateyouall7026]

@@bowser515 mukbang

[@bowser515]

@@ihateyouall7026 I have no idea what that is, probably for the best. But I'll still give it a go over listening to people chew 👍

[@Jwend392]

You can use this to make your own Crunchie bars. Homemade Crunchies, jst like the ones I had in England....

[@MzsaqFoodArt]

Already made it ,turned out soo good 👌👌👌only one little change I made that I didn’t add corn syrup instead add 3 tablespoon of honey 🍯 enjoying it right now. Thanks for an amazing instructions 👍👍👍

[@amyharding4208]

I make this all the time! It’s my kids favourite 😊 if you don’t have a candy thermometer you can just time it- cook the sugar mixture for 18 minutes exactly!

[@g.sdelancy9844]

Putting it in a bowl instead makes it rise better and higher.

[@anima94]

but wouldnt it be impossible to break into pieces then?

[@ivemcfallen9117]

@@anima94 why so? It would break anyway since it's hard

[@ivemcfallen9117]

I hoe that's not what she said

[@annak2]

Wow, made me think of yester years. Super yummy

[@pammorrison88]

When using hot sugar like this, you should have a bowl of cold water nearby in case you drip, splatter or spill the molten magma on your skin. Safety first! Love this stuff! Now that I know how easy it is to make, I will be making some and then making my own Crunchie bars like you can get here in Canada 🇨🇦!!

[@shahared1]

There's a version of this that's made the exact same way but with the addition of gelatin. The result is more foaming, but tighter cell structure. Think closed cell foam with tons of tiny bubbles. The candy isn't as hard, but that melt in your mouth quality is amped up significantly. It's basically just sugar foam, but I love it.

[@taiana2323]

We say hokey pokey in New Zealand 😊

[@csongorkakuk5871]

Here in Hungary, this is called "törökméz" which literally translates to "Turkish Honey".

[@geogel6788]

I made this, followed the instructions, and yes, used a candy thermometer. Though, they're delicious, it did leave an after taste.

[@gogo-word]

My grandmother made this only at Christmas and she called it Angel Candy Oh. I miss her and this very special treat

[@The_Oldguy]

Chief John, Where is the Cayenne?????

[@mattmackmack9173]

Haha. OMG, I lost it Chef John when you said, "You are the Steve Job of your dangerously hot blob." 😂 Classic.

[@mianneclinton833]

Amazing recipe. Tried mine with 1.5 tsp of baking soda 😋 loved it!!!

[@lizoconnor2752]

Bravo Chef John! Only guy to put the honey in honeycomb! Your posts give me great joy and inspiration!

[@tabaks]

You're Susan Boyle of how to oil your foil.

[@Rem694u2]

You are the stinky feet, of your honeycombed treat.... Man.... I'm terrible at this..... :(

[@3karadzhova]

I found it funny! ^^ Keep up with it :)

[@balasmj]

😆😆😆😆😆😆

[@johnpinto_]

😂😂😂

[@spehizle]

Nailed it :)

[@nomchomsley854]

I would've gone with Happy Feet but good effort

[@ellenmacisaac8312]

I learned to make this in school, it was called tire éponge. If you make this and then pull it, it becomes tire de la Sainte Catherine. Brings back memories!

[@laurawilson9163]

Try adding a bit of cream of tartar to the baking soda. Mix it well before adding. Also, bring your sugar up to 300 degrees. And try a batch without stirring it at all before heating it. Wooden chopsticks work really well to stir in the baking soda/cream of tartar mixture. Hope this helps!

[@beccakeith8044]

You are the Post Malone of the candy honeycomb.

[@falling_leaves]

Lol @ the crunching sounds.

[@mikemaclean9056]

Someone made this for potluck last week and the sugar was slightly burned. Really enjoyed the slight burnt-sugar flavor.

[@kellystruthers516]

I love this candy very much!! This guy is funny and makes stuff that anyone can cook.

[@BakersTuts]

_You are after all, the Mandy Moore, of your Homemade Sponge Candy galore!_

[@JMacsAmateurKitchen]

I soaked this up like a sponge...

[@dinesh9894]

MAKE THIS!!

[@JMacsAmateurKitchen]

Avidliznr!!!!! What’s up my dude!?? Haha I could try but I don’t think it’ll turn out nearly as good as Chef John’s

[@dinesh9894]

I got faith in you! pls try XD

[@scubawrestler]

Instead of doubling the baking soda, blend a quarter of a teaspoon of cream of tarter to the baking soda before adding to the solution. Hapy Cooking! Chef Sidney

[@d.h.fremont3027]

My interest in your channel never ceases.

[@erichschmidt6717]

Honeycomb's big...yeah yeah yeah! It's not small...no no no!

[@uncledick8562]

Looks amazing I've never had this before. I'll make some this weekend. Chef have you ever made or had mushroom ketchup? It'll knock your socks off.

[@Dreadologist]

I immediately went and made this.....@ 9:00 at night!!!! YUM!

[@RandomActs58]

This is absolutely delicious!! I love your recipes! I was wondering if you would ever consider taking on the challenge of making French Burnt Peanuts? There are so many recipes out there but none of them seem trustworthy! Thanks, Chef John, and as always, I enjoy you!

[@EHCBunny4real]

My family has made honeycomb toffee with nothing but honey and a pinch of baking soda.

[@jillhumphrys8073]

Ooooh! I want that recipe!

[@Genthar]

Since Honey is basically concentrated sugar water, I'd guess you could use the same proportions of just honey and baking soda. I personally would probably add the water though. Worst case scenario is that you'll just lengthen the cooking time as the water cooks off, but, it can help you bring the temp up a little slower so you don't burn the sugar. Might have to play with the ratio of honey to baking soda since the acid levels will probably be different, but, it should work.

[@jillhumphrys8073]

@@metavoid3441 no those are ingredients. I need directions.

[@jillhumphrys8073]

@@Genthar awesome thank you! I will try it with some local honey!

[@Genthar]

Let us know how it works out! There's some other chemistry behind the scenes with the corn syrup (invert sugar vs standard), but I don't know enough about it to really predict how it'll turn out.

[@Kysonel]

Do you think a version with Maple Syrup instead of honey would also work ?

[@Hot4Thot]

Kysonel I'm sure it would, its just sugar+syrup+water+baking soda. In NZ it's called hokey pokey and the classic recipe uses golden syrup

[@katelynb8425]

Every single person in New Zealand calls this Hokey Pokey! One of the most popular ice cream flavours here is vanilla with tiny balls of honey pokey in it, yum

[@slickrick1023]

This is exactly how I make my peanut brittle (minus the honey). My peeps like it way better than the usual way of making peanut brittle. Sometimes I use raw almonds to make almond brittle. Love your channel John.

[@meghanroy205]

Chef John honeycomb ASMR!!

[@meghanroy205]

Richard Cheese thank you so much I appreciate your support :)

[@pariscassidy8142]

Get bent cheese boy

[@jeffreycheng2445]

those 18 dislikes are Trypophobia people

[@throwingpotsandpans]

BUZZWORD BINGO! I win!

[@bluelagoon1980]

Or people irritated by the way he talks.

[@gumshoe5521]

This isn't even that bad imo, but i guess some are that sensitive to it.

[@indigenouspotliquor3546]

Yep I had planned to make this at Christmas!!!! I am so glad you made a video on it. That means I don't have to look around and speculate which recipe might or might not work out! I know yours will work out !!!

[@susanvasquez3625]

For the curious... 1st-degree burn - Surface of skin, Redness 2nd-degree burn - Deeper into the skin, Blisters 3rd-degree burn - All the way through the skin, Nerve injuries 4th-degree burn - Into fat/muscles under the skin, skin grafting often required 5th-degree burn - To the bone 6th-degree burn - Bone is burnt