- 1 Why is my honeycomb not hardening?
- 2 Can you fix chewy honeycomb?
- 3 Can you put honeycomb in the fridge to set?
- 4 Why is my Hokey Pokey soft?
- 5 Why is my cinder toffee sticky?
- 6 Why is my honey comb sticky?
- 7 How do you keep honeycomb crunchy?
- 8 Why is my toffee so hard?
- 9 Why did my honeycomb go flat?
- 10 Why is my toffee sticky?
- 11 How do you fix sticky hard candy?
- 12 How long does it take for honeycomb to set?
- 13 Why is my toffee not setting?
- 14 Why did my toffee turn out chewy?
- 15 Can I use baking powder instead of baking soda for honeycomb?
Why is my honeycomb not hardening?
Underheating the sugar makes the honeycomb sticky so it won't set correctly. Keep your eye on the sugar thermometer and make sure the temperature reaches at least 146 degrees C or 295 degrees F. This is known as the hard crack stage which is 146 to 155 degrees C or 295 to 310 degrees F.
Can you fix chewy honeycomb?
3 Answers. It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage.
Can you put honeycomb in the fridge to set?
You can place it in the fridge for a little while to speed it up. It's ready when the surface is no longer tacky to the touch. The greaseproof paper will just peel off so you have a big honeycomb biscuit.
Why is my Hokey Pokey soft?
For Hokey Pokey the crispness will mainly be dictated by the cooking time, but the golden syrup is there to make sure that it stays slightly soft as the invert sugar in golden syrup will stop the honeycomb from becoming too brittle. … After adding the bicarbonate of soda try to set the honeycomb in a cool, dry place.
Why is my cinder toffee sticky?
The fructose and glucose in inverted sugars interfere with sucrose crystallisation. Here our source of inverted sugar is golden syrup. … If too much inverted sugar is added it increases the tendency for the cinder toffee to become sticky.
Why is my honey comb sticky?
The secret to making golden honeycomb with a satisfying shatter is in the heating of the sugar syrup to the correct temperature. Honeycomb is essentially hot toffee blended with a little bicarbonate of soda to make it bubble and foam. … This makes the honeycomb sticky and doesn't allow it to set correctly.
How do you keep honeycomb crunchy?
you add baking soda. This baking soda fizzes and expands the sugary liquid into an airy mass. Simply leave it to cool and it will set into a hard, crunchy but light texture.
Why is my toffee so hard?
When you have a high enough concentration of sugar in heated water, the sugar is going to want to get together and form crystals. Sometimes this is good, such as with rock candy or fudge. Sometimes this is bad, such as with hard candy or toffee.
Why did my honeycomb go flat?
Once you add that baking soda to the boiling hot sugar, the fizzing and puffing are sure to impress your viewers. … Get your sugar types and ratios wrong and the honeycomb collapses or turns sticky. Use too much or too little baking soda and the light and airy puff collapses on you or doesn't even materialize.
Why is my toffee sticky?
Your toffee is getting sticky because it isn't coated in chocolate to protect it from the moisture in the air. If you want to make uncoated toffee pieces and store them, then you need to put it in an air-tight container with some dessicant.
How do you fix sticky hard candy?
Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I'd try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better. Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch.
How long does it take for honeycomb to set?
Scrape into the tin immediately – be careful, the mixture will be very hot. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
Why is my toffee not setting?
1: Your heat might not be high enough. 2: I haven't ever experienced this, but I have heard that if you use SALTED butter that it is better for toffee making. I only buy salted butter so maybe that's why I've never had my toffee separate. You also need to make sure that you are CONSTANTLY stirring the mixture.
Why did my toffee turn out chewy?
Chewy toffee is bad toffee. One of the factors in creating chewy toffee is humidity. If it's a humid day it's not a good day to make toffee.
Can I use baking powder instead of baking soda for honeycomb?
Baking powder, baking soda…all the same. Eh, well actually, no – when it comes to making honeycomb, baking soda/bicarbonate of soda is your friend, and baking power just gets messy and unpleasant. … Boil, add baking soda, allow to foam up and pour into a tray.