Professional Baker Teaches You How To Make HONEYCOMB!

[@ohyum]

Thank you for watching our latest video! Don't forget to check out the recipe in the description and let us know how your Sponge Toffee turned out!

[@vadoraid2517]

Mary C .i agree

[@mubarakkaz617]

Oh Yum with Anna Olson can I use Citric Acid instead Cream of Tartare ??

[@Tink1881]

Hi I don't know what went wrong but my honeycomb turned out gooey. My sugar thermometer didn't go up more than 116 Celsius for some reason and the sugar seemed to be dark. I used golden syrup. Is it the same as golden corn syrup?

[@justaman5418]

thanks for that so far the best one i have seen yet and even in pro kitchens

[@nordicmind82]

Step 1: Contacting a chemical retailer to acquire cream of tartar being careful not to admit you are going to put it in food. Step 2: Ask them if they can order in corn syrup, once again being careful not to tell them you would ever serve it to humans. Then cook away!

[@meindt4930]

my personal advice on honeycomb making: Do NOT lick the wooden spoon, it will only taste like pain.

[@ohyum]

Good advice!

[@doodletime1512]

Well, yes. You'll be lucky if you don't give yourself second degree burn.

[@pumpkinghost]

OMg i am screaming

[@fishcereal9940]

Will Bryan Why are you screaming? Was it the joke or the spoon?

[@pumpkinghost]

@@fishcereal9940 screaming at the joke!

[@PhaseConverterampV]

In my country we add Insulin to this healthy treat.

[@Willyliemfams]

pol

[@Willyliemfams]

lol

[@kulotjoy]

😂😂😂

[@GothicaBeauty]

Phase Converter 135 amp 208 V why the hell would you add insulin??

[@bhavanikodey]

@@GothicaBeauty u dont understand a joke...that's lot of sugar so she was being sarcastic

DOES THIS LADY HAVE A DRAWER OF SUGAR???

[@ohyum]

You better believe it!

[@druidboy76]

Do you have a drawer of caps lock keys?

[@Potatobrains_]

@@druidboy76 nah he has as drawer of all the other keys, all the caps lock keys are on his keyboard.

[@WickedWordzz]

Lmao, why yes. Yes she does! Sugar superhero 😁

[@JediKnightSpace]

I was thinking the same thing. If it were my kitchen, it'd be labeled "diabetes" for comedic value.

[@jslezak57]

Anna, thank you for including metric measurements in your recipes! I've learned over the years that baking by WEIGHT instead of volume give consistent results every time.

[@hyweltthomas]

After loads of tries of getting this right, I have finally made it! For me, the secret is 4 tbsp syrup, 250 g of sugar and 1.2 tbsp bicarb - no water or baking powder. Put sugar in first, dead low and when melted add syrup - get the measurement right; too much syrup will kill it. Boil a little faster to 140 degrees C without stirring then add bicarb - whisk in and pour. Delish!

[@twenty-five.25]

No 🙅cream of tartar? Will Honey do instead of syrup?

[@HangNguyen-kj9lm]

Is it still foamy without baking soda or cream of tartar? I followed her recipe, and I found the baking soda taste is overwhelming.

[@blushingmommy]

@@HangNguyen-kj9lm bicarb is baking soda. Just a different word for it. Baking soda/bicarb is very different from baking powder, wich was also referenced and should not be used to make honeycomb

[@brendabrinkmanpasichnyk3500]

She called for baking soda! Not baking Powder!!!!

[@hyweljthomas]

@@brendabrinkmanpasichnyk3500 We don't seem to have soda this side of the pond...

[@vanilla383]

She didnt scrape the pan. And now thats all I can think

[@Faty-df9oy]

Vanilla me toooo

[@aishasyed6001]

Same here

[@KellsSmith1244]

That made me laugh

[@juno5301]

Maybe they just didn't show it

[@tiffanymarrigold449]

TL;DR: scraping the pan's sides increases the chance the recipe goes wrong. Confectioner here. -Sugar sets in different structures at different temperatures (low temperatures mean the sugar sets softer.) -however, sugar wants to set as a crystal - and if there is a seed crystal, there is a chance it sets in a way you don't want, and you end with a bad texture/colour. Now, the pan isn't a uniform heat. the bottom, which is direct contact to heat, is hotter than the sides which do not have direct contact to heat. There is also, mixed in with that, sugar that has spat up and crystallized on the side where there is less heat. Once she's added the foaming agents, she can't see if there is any seed crystals that could ruin the batch so she doesn't scrape to lessen the risk.

[@user-ar65oy6fd5v]

am I the only one who think it looks like osteoporosis bones?

[@spillikyn9128]

탱이달 finna crumch dem bones

[@Udontkno7]

I thought they were bones.

[@nnn-v6w]

Crunchy bones😍

[@jasminedwards1060]

Lol the spongy bone 😂

[@randomlyboring8358]

😂 Nope ur not alone. Nurse here.

[@derpersona]

"You wanna stop stirring after a point" WHAT POINT GURL WHAT POINT??

[@adamfirst3772]

point of no return..

[@hurhurhurhurhruhrurh]

When it’s mixed

[@ajorngjdonaydbr]

When youve mixed the soda and tartar evenly through

[@RagbagMcShag]

Yeah kinda stupid af to not even point the camera at it

[@BigMoneysLife]

If you've stopped stirring after your spoon gets stuck inside the toffee, and you can't get it back out, you've stirred too long. :)

[@bertkutoob]

Video sponsored by the the International Dentists' Association

[@ohyum]

We would have to admit that if it were true! :)

[@fallbackbee9170]

I thought it was the international diabetic association.

[@foodislife3390]

In New Zealand we call this Hokey Pokey and it’s one of the recipes we learn as children when we start baking. We don’t use corn syrup in it though. It’s also something we put in ice cream, and it’s made into a chocolate coated bar as well which is called a Crunchie. Yum.

[@theprayingwarrior537]

I'm from England and crunchie is one of my favourite chocolates 😭 its just so good

[@stustig9430]

Yes, called Crunchie bar in UK as well - eating one now while watching this

[@brian2087-v1w]

Everyone loves it here in Australia too

[@beaudeeley]

@@brian2087-v1w Violet Crumbles are better :P

[@brian2087-v1w]

@@beaudeeley probably ive only had them a couple times

[@ironox8480]

Thanks for sharing this, my mother used to make this with my sister and I when we were kids. Now living far away from them, and with her health rapidly declining, this takes me back to happier days.

[@BitSmythe]

The chemistry of cooking is remarkably fascinating. Excellent job!

[@patriciahopey1384]

Wow I've just happened to find this and I've watched you for years on CBC. I have never seen this recipe anywhere. it is my favorite childhood treat from Halloween and to be able to make it now at 62 I'm absolutely delighted .Thank You so much. I've just subscribed to your Channel. 3cheers from Halifax

[@ohyum]

Thank you so much Patricia! So happy to have you as a subscriber!

[@chasseymihinui9986]

Yo man. This lady keeps it simple. All the info you need, not too much pointless info like other cooks. The do's and donts. And makes it look like i can make these deserts

[@intarc0giotto]

we use it in germany to insulate windows. we call it Bauschaum

[@cornettomsc]

Lol xD

[@laleczkowa]

Sadly, that's not the same thing LMAO

[@HrSamstag]

Gino Feretti I‘m from Austria - thought exactly the same! Just the look does not make me want to eat this.

[@apocolototh1948]

I was so surprised when I found out about this kind of caramel. Funniest thing is, Its a pretty big thing almost everywhere but Germany

[@homegrowntwinkie]

I grew up in America, my family used to own an Aviation Business. Our Hangar Doors were lined with the stuff for insulation and it's immediately what I thought of lol

[@jumzbrugs9867]

"It takes a minimum 2 hours to cool..." "And here it is" How the hell she do that?

[@ohyum]

Magic, naturally ;)

[@ribendende]

Take another look when she sets it away. Notice anything besides it? Perhaps an earlier batch which was made to show right away what the result will be? :P

[@marioncontol3121]

@@ribendende dude he's kidding

[@ribendende]

@@marioncontol3121 How would you know? Are you his crazy psycho girlfriend that stalks all his youtube comments to check if he is cheating on you, but when he isn't, you crazily defend his every silly mistake? :P

[@marioncontol3121]

@@ribendende lol dude chill the fuck out. Just because you failed to notice his humor doesnt mean we're all laughing at you now 🙄

[@Dresseduptogo]

I had this as a child at a friends house..I have been looking for this recipe since 1972... I didn't know what the name wss.. so gIad I found you!!! Thank you!!

[@jerryleroy9187]

WOW! I was just recommended this vid. I used to watch you years ago. And I am embarrassed to say, I forgot all about ya with all the other distractions as of late. Glad to see you're still given er on the baking and you never changed a bit.. Thanks for the vid and I will be making this for my wife. Take care.

[@justaddmusclecom]

It kinda looks like cross-sections of bones. Really cool recipe.

[@KellsSmith1244]

I was thinking that too. Good for a Halloween party!

[@EpicSongTime]

you gave a me a brilliant idea for this years upcoming Halloween

[@7531monkey]

If your bones are like that, see doctor asap.

[@chocchip187]

@@7531monkey someone doesnt know what bones look like....

[@korvusmangata9007]

@@EpicSongTime it's September! Are you still doing this recipe on Halloween?

[@aznlover9114]

Dip it in milk chocolate and boom! You got yaself a crunchie.

[@ohyum]

Bingo!

[@apocolototh1948]

Or dip it in Vanilla ice cream and you got Hokey pokey icecream

[@thebestisyettocomegodisawe1081]

My dad bought this with dark chocolate on it when I was a child. It was soooo good.

[@k8lynmae]

aznlover9114 Crunchie is heaps different and better

[@momkatmax]

The BIGGEST bar ever!

[@barbaramarshall3164]

We call it honeycomb in Australia, its delicious and you can coat it in chocolate yumm

[@liamjt6569]

🤤🤤🤤

[@NorthernScrub]

After twenty six years, I have finally discovered what's inside a Crunchie bar.

[@andrewr681]

A whole lot of Toothaches and air? Next go find out what's in a Aero bar. =)

[@911_terrorist]

Same!!!😂

[@hasantanveer9457]

Omg same

[@pierrefireball2505]

My mother used to do this every Easter. As a kid, it was the best I ever had; of course, I do buy from the stores now. But Anna I am going to try your receipt, thank you so much for reminding me my beautiful loving mother on a few days before Easter this year. My mother died in 2007 from cervical cancer on December 18th. Her ceremony was on December 24th. Nothing to do with this, but your receipt reminded me of her once again and how amazing she always was.

[@user-vq7yi5oo5d]

Looks like the inside of a Crunchie I love this so much

[@lozza821]

it is, just cover in chocolate and you got yourself a crunchie bar

[@k8lynmae]

Not at all line a Crunchie. This is more like a Violet Crumble

[@k8lynmae]

Lizzie H nope

[@user-vq7yi5oo5d]

@Lizzie H love that

[@yukiefromoz2573]

Yea more like a Violet Crumble. Crunchies are softer and more brittle.

[@chriswest7639]

in my country we call it honeycomb

[@abingleyboy]

Yeah Honeycomb or Cinder Toffee in the UK.

[@wendynimmo8616]

Puff Candy in Scotland

[@deborahbeattie9103]

Yellow man where I'm from in N.I. UK.

[@momkatmax]

I have heard it called hokey pokey!

[@SCP-001DatabaseAdministrator]

Sea foam

[@christinetookey5637]

I’ve never heard Honey omb called sponge toffee before! But nothing names are apt 🥰 I just LOVE it 👏👏

[@nnn-v6w]

Just made a homemade crunchie using Cadbury chocolate and IT IS SO GOOD!! Tastes better than the real thing

[@iseetheWAYVision]

Sold

[@kewlgurlrockz]

i love how concise you are yet full of lots a helpful tips

[@killiancoakley]

You can get a more pronounced centre rise by using a metal bowl. A round container avoids the level of collapse seen here.

[@baddognobzkt5936]

Thanks for the info.

[@nicolarossouw3665]

In South Africa we call it Honeycomb Its super yummy

[@stevendrowe]

The last time I tried to make honeycomb I had a culinary disaster the size of a world apocalypse. When I am brave enough I will try this recipe. Thanks for posting.

[@ohyum]

We hope you try again soon Steven!

[@sabatariq]

Thank you so much Anna. I tried to make this lots of time but failed now will try your recipe. Hopefully I will get success.

[@003amirashereenbintimatzak2]

Share with us how it goes if you ever get around to making it please!

[@ChaoticBad]

Don’t scrape the pan. Just pour and if there leftover in the pan leave it.

[@ChocolateLoveBabe94]

Hi how is your candy now? Have you tried it yet?

[@ladalekoehler2176]

I love honeycomb. When I lived in upper California, I would take my son to Great America ( don’t know if it’s called something different now) in Santa Clara area. I’d get seasons passes for us so we went a lot. But one of our stops each time was an old fashioned candy store and honey comb was one of the things they offered and I would buy about once a month. I haven’t had real good honey comb since then but I’m going to try this. It will bring back memories. Now I just need to learn how to make the taffy I use to get at Santa Cruz. These were places of my childhood.

[@SomebodysVincent]

On a side note - having every single thing measured and ready to go is called Mise en Place. It's quite handy - the very first thing my mother told me when I started helping in the kitchen: have everything ready so you won't run to get it. Years later I went to Culinary School meets Community College I learned of its name.

[@beewest5704]

Unlike me who starts baking & then after mixing half of the ingredients find out I don't have a crucial one. Atleast it made me the queen of swops.

[@denisemmathis2321]

Love your cooking shows! In SoCalifornia I watched you everyday and when I moved to Arizona I couldn't get the channel. I'm so happy to have found you on KZbin!

[@ohyum]

So happy you found us, and welcome back to the family!

[@wsketchy]

Toffee sponge? You absolute psychopath!! WHAT KIND OF NAME FOR HONEYCOMB IS THAT

[@dave101t]

cinder toffee/honeycomb for me. i just started making this, when a recipe says 'DO NOT USE BAKING POWDER', it means it! my 3rd attempt was perfection tho. half dipped in chocolate for crunchies too.

[@s0neskim]

It's different in every country, some may call Honeycomb,Cinder Toffee or Toffee Sponge.

[@fionnagrant6636]

In NZ we call it Hokey Pokey lol (edit spelling, autocorrect changed it to hockey)

[@doodletime1512]

Actually Anna was basically using baking powder. Because baking powder is basically a mix of baking soda and acidic substance. The acidic substance here is, you guess it, that half teaspoon of cream of tartar 😂

[@lisatheboywonder6744]

My theory is the person up loading it hated the name toffee sponge as much as most people in the comments seem to so they changed it in a passive aggressive way to let her know the name ' toffee sponge' sucks.

[@erko4]

Took me @1:25 to realise that it was Toffee and not Tofu she was making.. maby i should go to bed.

[@sugawarayournewsenpai1748]

Such a mood

[@bebomora7391]

I’ve been doing this for years figured it out when I made peanut brittle the baking soda you put it the lighter and easier it gets to eat. Love it like this

[@jinnidog5480]

My favorite candy. Looks like the best receipt that I have seen. Can't wait to try it. I like mine without the choc. The candy stores puts on it.

[@jinnidog5480]

I asked the candy store to make without the choc. But they wouldn't

[@quick.easy.eat23]

Definitely 5tsp of baking soda does sound like a lot! This is similar to dalgona, a Korean snack that i eat when I was a child 😋 thanks for sharing 👍 Anna!

[@kyliemorris7259]

cut it up into Brussels sprout size pieces and coat in a generous layer of dark or milk chocolate...I think they are amazing this way; kept in the freezer!

[@ohyum]

Amazing tip, thank your for sharing!

[@Nightfawn555]

It's like home made maltesers ..Omg ,you are a genius :)

[@fluxfotos22]

Friday is a crunchie day feeling.

[@jinkyv.2262]

Just made this on first try and strictly followed all instructions. It really was good. Thank you for sharing.

[@canadianmonte]

In my experience making caramel corn, the cream of tartar acts more as a balance to the sweetness. The baking soda is the bubble maker.

[@megatronusv2215]

The bubbles are caused by the release of CO2. Table sugar, corn syrup, honey, chocolate and tartaric acid are all weakly acidic while baking soda (NaHCO3) is a weak base. They react and the resulting carbonic acid produced, which is volatile, breaks up into CO2 and H2O vapors which cause your bubbles. So the cream of tartar does help, but only until the reaction is balanced, excess tartar is as you said, just to cut the sugary flavor

[@natetoopi567]

Here in New Zealand we call this Hokey Pokey. It’s quite hard to make and easy to burn and stick

[@darkengine5931]

I've used a method that I find a lot easier, safer, and can actually be done without a thermometer and efficient in large batches. Basically I just caramelize sugar first on its own to gold-amber (I prefer wet method just using some water and sugar since I find the dry method often harder not to leave burned bits stuck on the bottom of the pan), let it cool down and solidify. You can even store the caramelized sugar for long periods in hard-crack form for later use. Then melt the hardened and cooled version slowly over low heat (the temperature will not be nearly as hot as 348+ degrees F). When it's all dissolved and liquidified, add in things thing like syrup/honey, then finally the baking soda and a dash of acid. When using this method, we just add a dash of these additional ingredients since we still want it to solidfy to hard crack, but I can actually taste the ingredients more for some reason in spite of using much less of them. I've compared this way to the normal ways that cook all these ingredients together at once and the end result with my method actually tastes better to me (it is different but I like it better). I can more clearly taste the additional ingredients besides the caramelized sugar like whatever honey or syrup you use, and you don't have to deal with the potential danger of liquid so hot that it's like molten lava fizzing up when you add the baking soda.

[@SarahVidas]

Made this last night, and it is absolutely addictive! Going to dip in some chocolate this evening.

[@splashyotter1033]

Did anyone else just love when she pored the batter into the pan

[@jacquelinechen9056]

Great explanation! We are shocked at how little honey actually goes in. Can we substitute the corn syrup with extra honey?

[@ahsansiddiqui4263]

Every other video i viewed from this lady gets me everytime she opens up her sugar designated drawer! How is it Protected from ants!

[@ishouldhavebeenasleep3hourago]

I love following Anna’s recipe. Always works for me

[@marynichols438]

Amazing! Thank you for sharing this with us. It's kind of magical.

[@ohyum]

We think it is too!

[@drew5279]

i rmbr when i was around 6-8 yrs old back in 2010, Anna Olson was my fav baker, I’ll always watch her vids on tv everyday and I’ll watch it every morning lol, feels good to see she’s still baking and way better. ILY ANNA ((ps she’s also one of em who inspired me to bake hehe

[@dariusbulsara999]

Thank a ton. Tried it for the first time following your recipe. Turned out super. Lots of love from India.

[@lightawake]

Somehow calling it sponge toffee just makes it sound SO unappetising. The power of a name and imagination lol

[@lwgg]

Sponge cake anyone? Or spongebob?

[@SCP-001DatabaseAdministrator]

I think it may be called *sea foam* also.

[@TheLowten]

The real name is cinder toffee

[@chrisharrison2900]

that is why this is called hokey pokey, it originates from New Zealand.

[@LadyAcadia2585]

​@@chrisharrison2900no, it originated in Buffalo, NY.

[@acemirose_786]

Oh hey! Any kiwis here see this as the inside of a crunchie bruv??

[@Maya-rw7rs]

Hokey pokey!

[@basketwind4110]

And Aussies

[@kithand1106]

And brits

[@commentcopbadge6665]

It says on the the wrappers that it's a "sponge toffey" center. You didn't discover anything special.

[@leonhardeuler675]

Brits too

[@cakiEDITS]

Me: *Thinks of the Honey comb game*

[@betty8860]

Love your Fiesta Ware on that top back shelf!!!!

[@TheChasathome]

WOW! I don't recall ever sampling this! I simply MUST give it a try! THANKS!

[@rackelayres2472]

Made this for an exam but placed in in an ice cream it was delicious

[@ohyum]

Well done!

[@emmanuelbenedicthugo1723]

0:59 I need that as my ringtone😂😂😂

[@vatsalnarang1632]

What is the difference between sponge toffee and honeycomb?

[@frapo81]

Same thing different country. In the UK rather than the honey and corn syrup mix they will usually use golden syrup which is sometimes hard to get.

[@michelledennett59]

@@frapo81 It is also known as cinder toffee in the British Isles, it's the same toffee that Cadbury's wrapped in chocolate and called Crunchie. British Isles like you say use Golden Syrup instead of Corn Syrup as we can't get corn syrup 😉

[@willparry]

Spelling and pronunciation.

[@antontalbot9148]

Smart people call it honeycomb. Stupid people don't understand what honey comb is, they need a description of it. Like pavement and side walk. They don't know what to do with a 'pavement' but side walk is nice and easy

[@Dakkapow]

@@antontalbot9148 honeycomb is the name of two different things though, maybe some people call the confectionery "sponge toffee" or "cinder toffee" to distinguish it from the honeycomb bees make...

[@mosesmanaka8109]

In order to prevent the sponge mixture from collapsing, pour it into an airtight container and once fully risen, seal the container with an airtight lid in order to retain the puffed up texture.

[@ConnieLees]

Thank you for the recipe, i tried it and it looks exactly like your. Does it suppose to be super sticky to the teeth or because I didn’t cool it off enough before I put them in the plastic bag?

[@literate-aside]

Ingredients : a little water, some baking soda, cream of tartar and about a metric tonne of processed sugar. God I want to eat them.

[@monworldsucre7527]

Thank you so, so much for the conversion in metric system. Otherwise, it's virtually impossible to do it correctly and we tend to let it go! I think I'll try it next WE‼ Have a great day Greetings from France ❤

[@ohyum]

You are welcome! We published new recipes with metric conversations and we have been converting old recipes. They are nearly all done, so you should be able to bake any recipe that we've posted!

[@madroaster6191]

Basically a massive crunchy without the chocolate!

[@patriciazaverucha493]

This was my favourite candy as a child! Thanks for recipe, will definitely try!

[@brianguichet4047]

Thank you the cream of tarter made all the difference

[@sobiaibrahim26]

So nyc Anna . I really love ur recepies and talking style 😘😘

[@ohyum]

Thank you so much! Glad you enjoyed it!

[@GreenWolfDen]

I have never heard it called Sponge Toffee before.

[@classixdrummer]

It’s a Canadian thing.

[@cuttersboi08]

Yeah, I found it strange especially since the title says honeycomb. I’d never heard of sponge toffee either and just figured it was regional thing.

[@barba5537]

As little kids we made it every time mum went out.. as she left she gave us instructions NOT to to be making any lollies... we started before the car had left the street. Here we call this Hokey Pokey

[@SoleEpiphany]

It’s the same as a Cadbury Crunchie bar

[@optimisticnihilist3417]

In the UK it's called cinder toffee

[@Montklein]

Violet Crumble! 🤤

[@celestialskye1]

I don't know what that is ~ but sounds yummy 😋

[@Montklein]

@@celestialskye1 its a candy bar by Nestle and its honeycomb covered with chocolate 😁

[@kimhollenbeck1308]

Oh yum Anna Olson,your honeycomb sponge toffee looks so good and tasty,I wish that I could make it at home and eat it but I cannot make your recipe at home because I have type 2 diabetes and I am really careful not to eat sugary desserts that have a lot of sugar in recipes.

[@goilo888]

I just watched your video right after this one where you made toffee, and now I’m tempted to make sponge toffee with chocolate coating. A favourite of mine from my childhood; Crunchie bars.

[@wickedamoeba8719]

I didn’t know sponge toffee was a thing. Cool!

[@bloopblipable]

It's sooooo good. You can find it in specialty confectionary stores (usually). It's really yummy if you dip it in chocolate and eat it when it's cool or add nuts on it

[@daemmerung19]

Is there a substitute for corn syrup? It isn't available in middle Europe

[@Jolene8]

Glucose, treacle or honey. You may have to adjust the amount of these as their consistancies are different from corn syrup. A simple search could help with that. 😊 Good luck.

[@michelledennett59]

daemmerung19 Can you get golden syrup in middle Europe? It is used in the British Isles but not sure about further afield ☺

[@maryforbes7502]

@@michelledennett59 will golden syrup be as effective as corn syrup?

[@s0neskim]

You can use golden syrup

[@michelledennett59]

@@maryforbes7502 Yes, if you look at any British Isles recipe for cinder toffee/sponge toffee/honeycomb toffee/etc it will say golden syrup in the recipe. Golden syrup is a by-product of the refining process from either sugar cane or sugar beet into granulated sugar, it has a rich amber colour and a unique taste. Corn syrup is 100% glucose and made from corn starch, naturally amber in colour but can be de-coloured to produce a clear version. Hope this helps 😊

[@DDD-ye3wh]

Squid game, I came here for squid game

[@jiakk9198]

Same

[@reedabrat1165]

I only found out about this recipe 2 months ago 😭😭 I love how everyone is here for squid game

[@BabyFungus]

@@reedabrat1165 this isn’t dalgona, wrong recipe. You guys really need to do some research, this ain’t it

[@gayle525]

This actually is better to make on a cold dry winter day where you can cook it down outside. I make a double batch in a disposable turkey pan and place it on my enclosed porch . Delicious and cooked much quicker so you can dunk the pieces in dipping chocolate. Best present to give for Christmas.

[@kimhollenbeck1308]

Hi Anna,wow your homemade sponge toffee looks so good and tasty, and so easy to make.I love and enjoy watching your oh yum video,I have all of the ingredients to make it at home including the square cake pan and parchment paper.What is the sugar and carb content in your recipe?I am a diabetic so I am not sure if I can make it or eat it.

[@ashleynicole9989]

POV:YOU SEARCH THIS BECAUSE OF SQUIDGAME.

[@BabyFungus]

this isn’t dalgona, they added more baking soda than dalgona.

[@primarch02]

First time to know westerners also eat Dalgona candy 😅😅😅

[@jasonhumphries9434]

This looks gorgeous, & so simple to make. I’ll be sure to give this a go as honeycomb is one of my favourites. Thank you for sharing this little gem.👍

[@ohyum]

You are welcome Jason! Please let us know how yours turns out! :)

[@essemsween818]

With that much sugar & corn syrup, is the Honry just for taste? Or does it influence the formation?

[@kelleyspartiatis5323]

The honey isn't necessary and neither is the water and cream of tartar. I make it with sugar, golden syrup and bicarb. The most important part is to use a candy thermometer. If you don't let it get hot enough it stays soft

[@stuspawton]

Top tip - Add your baking soda while on the stove with the heat off instead of off the stove top, you want a little bit of radiant heat. And as well, when putting it out into a tray if it's puffing up a lot use a bigger tray.

[@rbdavila]

0:59 FOOM!

[@ohyum]

Is this a meme? Did we start a meme?

[@Mywk21]

@@ohyum no, shut up

[@muhdshahhidayat7232]

@@Mywk21 no need to be so rude to her

[@LeeByrne316]

Everytime she said the words "sponge toffee", I felt myself getting dumber.

[@jalejake4997]

I heard her say that and thought am I watching the video I just clicked on

[@UntrainableWizard]

"Sponge Toffee" is the Canadian term for it. When I was growing up, I most commonly saw it referred to as "Cinder Toffee". "Honeycomb" is used more in China, South Africa, and parts of the United States and the United Kingdom. Sometimes they refer to a very slightly different treat, like Korea's Dalgona which is used in Dalgona Coffee, or Cinder Toffee which both refers to this and a more treacle sweet.

[@Felinius]

@@UntrainableWizard I always heard it called “seafoam”

[@rowenabarnfather1811]

We call this hokey pokey where i come from 😁

[@dwm5572]

NZ?

[@wraithe85]

Thank god! Ive never ever heard it called sponge toffee. Lol. Wtf. Go kiwis!

[@josh2045]

Called "honey comb toffee" in England.. bit of useless information for you.

[@Yimika777]

Amanda nope honey comb mate

[@Yimika777]

Amanda Well in London it’s honey comb 🤷🏾‍♀️

[@nphiladelphia8890]

My husband’s favorite. Thank you for sharing and for the tips.

[@micheleloo6473]

Hi, instead of Golden corn syrup, can it be substituted with Lyle's Golden Syrup?

[@OffTheRicta89]

That's what I use and it works great 👌🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@OffTheRicta89]

This recipe is amazing by the way

[@mukabout4243]

Hokey Pokey if you’re kiwi? Honeycomb for any Aussies out there.. And err.. Sponge Toffee, wait what? lol

[@classixdrummer]

If you’re a Canuck.

[@playwithdeathtickles1138]

As a Canadian I’ve never heard it called anything BUT Sponge Toffee

[@rooneye]

Cinder toffee as we brits call it. If anyone here has been to Beamish then they KNOW about cinder toffee! They make it like the OLD days (Obviously, it's Beamish)

[@nellydaniela7960]

just made this and so far its great! i need to let it set completely but it looks sooo good just like in the video! update: i let it set and its sticky and not dry and crunchy :( kinda sad

[@notamonkey1690]

Do you live in a hot area? I live in the Caribbean and want to try this but don't want to risk it getting sticky like so many things I've tried before.

[@joannethornton7287]

Humidity is not your friend with these kinds of recipes. They will collapse and get sticky.

[@quarbarian2]

Is there a reason you use the baking soda and cream of tartar instead of just a premade baking powder?

[@darkengine5931]

Baking powder uses much more acid (about half as much as baking soda with a 1 to 2 ratio). It also sometimes contains additional ingredients like corn starch. For honeycomb, you just want a small dash of the acid to the baking soda (half a teaspoon in her case for 5 teaspoons of baking soda at a 1 to 10 ratio rather than 2 to 1 ratio). I never tried with baking powder myself, but I heard it doesn't cause much rise and the desired spongy texture at the end. Just plain baking soda without an acid also works quite well. The dash of acid is just for a slightly stronger effect.

[@CarbonatedToast55]

Ohh this is my mom's favorite treat... I am so making this for her next time I visit

[@clip012]

Now I know how they make honey comb centre of chocolate

[@yusufwijaya5195]

isnt that just dalgona honeycomb with actual honey?

[@parkchimmin7913]

It’s very similar to a Korean candy called “Dalgona”,

[@anggitaputri3123]

We call it malaymemek in Malaysia

[@pisangijo3688]

@@anggitaputri3123that is so wrong. disgusting!

[@jeno8946]

I also thought it's similar to "karume-yaki" in Japanese.

[@あきな-s6g]

@@anggitaputri3123 wtf no!!!

[@brrblue4201]

@@anggitaputri3123 I came looking for honeycomb and I found gold.

[@marjorieiredale1835]

This is the best honeycomb recipe. I've tried many this one works every time. It takes a little while, not quick quick quick as video shows but 100% everytime thank you 😁

[@kitfrew9983]

Anna Olsen, she's git ti be one if the best bakers ever to be on television. So good to see her on here.

[@hafsamohammad7363]

Its the squad game challenge

[@triclinium8508]

YASSS I AGREEE SQUAD GAMEEEEEE

[@alannalaila6398]

squid game lol

[@BabyFungus]

@@triclinium8508 this isn’t dalgona tho so

[@triclinium8508]

@@BabyFungus DADDY CHILL

[@BabyFungus]

@@triclinium8508 Who you calling daddy? I ain’t raising you