A retro treat for a modern world! Get your honeycomb fix with this vegan-friendly recipe
As a vegan, I know firsthand how difficult it can be to find treats that align with my dietary restrictions. One thing I really missed after going vegan was the taste of Crunchie chocolate bars – I used to love their crispy, honeycomb candy texture and the way they melted in my mouth. I tried buying vegan honeycomb from the store once, but it was so expensive – $12 for a small bag! I knew there had to be a better way.
So, I set out to make my own honeycomb at home. I followed a few different recipes, but none of them seemed to turn out quite right. They wouldn’t set properly and I’d be left with a sticky caramel mess. I eventually realized the problem: I wasn’t using a thermometer, and the instructions I was following weren’t precise enough.
That’s why I wrote this recipe – to make it easy for other people to make their own vegan honeycomb. It’s affordable, easy to follow, and produces delicious results every time. Plus, it’s a perfect gift for other vegans or anyone looking for a tasty and unique treat. So, if you’re craving the taste of Crunchie bars or just want to try something new in the kitchen, give this vegan honeycomb recipe a try. You won’t be disappointed!
What is the taste of honeycomb candy?
What You Need to Make This Recipe
To make this vegan honeycomb candy, you’ll need the following ingredients:
- Sugar – the main ingredient in this recipe, providing both sweetness and structure for the candy. It’s important to use granulated sugar (caster sugar in particular) as it will dissolve and caramelize evenly as it cooks.
- Golden Syrup – a type of invert sugar syrup made from sugarcane or sugar beets, golden syrup is a light treacle used commonly in the UK and Australia. It has a rich, caramel-like flavor and is used in this recipe to provide sweetness and help to bind the ingredients together.
- Baking soda is what gives the honeycomb its characteristic texture and is what causes the candy to rise and become light and airy. It’s important to make sure the candy reaches the right temperature (around 150C/300F) before adding the baking soda, as this will ensure that it reacts correctly and creates the desired texture.
You’ll also need the following equipment:
- A medium saucepan
- A silicone spatula or wooden spoon
- A 23x23cm (9×9 inch) baking pan
- Baking paper
- A candy thermometer
What is honeycomb candy made from?
Honeycomb candy, is a type of confectionery made from a mixture of sugar, syrup (or honey), and baking soda. When these ingredients are combined and heated, they create a light and airy texture that is reminiscent of a honeycomb. The baking soda reacts with the other ingredients to create small air bubbles that give the candy its characteristic texture. This recipe uses golden syrup to make a vegan-friendly version, however other syrups can also be used.
Is honeycomb candy real honeycomb?
Honeycomb candy, also known as ‘honeycomb toffee’, ‘sponge toffee’ or ‘cinder toffee’ is not real honeycomb in the sense that it is not made from the wax cells of a beehive. Instead, it is a type of confectionery made from a mixture of sugar, golden syrup, and baking soda. The combination of these ingredients creates a light and airy texture that is reminiscent of a honeycomb, which is where the candy gets its name. However, this recipe does not contain any actual honey or bee products. This makes it suitable for vegans, as well as those who are allergic to or prefer to avoid honey. So, while honeycomb candy may have a similar appearance and texture to real honeycomb, it is not made from the same ingredients.
If you don’t have all of the ingredients on hand or prefer to use different sweeteners, there are a couple of substitutions you can make:
- Sugar – it’s best to use caster sugar for this recipe, as it is very fine and will dissolve more easily. However, you could also try making this with another granulated sugar, like raw sugar, white sugar or brown sugar. Keep in mind that the color of the finished candy may vary depending on the type of sugar you use.
- Golden Syrup – golden syrup is common in Australia and the UK, but I have been told it is impossible to find in the USA! If you don’t have golden syrup, you can use corn syrup, brown rice syrup or agave as a substitute. These sweeteners will provide a similar texture and flavor to the candy.
This vegan honeycomb candy is best eaten fresh, as it tends to lose its texture and become soft over time. If you have leftovers, you can store them in an airtight container at room temperature for up to a week. It’s important to note that this candy cannot be frozen, as the freezing process can cause it to lose its characteristic texture. If you want to keep your honeycomb fresh for longer, you can try storing it in a cool, dry place away from direct sunlight.
In conclusion, this vegan honeycomb candy recipe is a delicious and indulgent treat that is sure to satisfy your sweet tooth. It’s easy to make and only requires a few simple ingredients. It also makes for a cheap and allergen free home-made gift. The key to getting the perfect texture is to make sure you get the temperature right before adding the baking soda, and to use the right ratio of ingredients. Give it a try and let me know what you think in the comments below! I’d love to hear how your honeycomb turns out and if you have any tips or variations to share.
If you like this recipe, be sure to check out my Oreo Truffles recipe for another indulgent easy gift idea. However, if you prefer your treats on the healthier side, give these Giant Healthy Peanut Butter Cups a go for an everyday snack.
- Candy thermometer
- 200 g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarb soda/baking soda
- 200 g dark chocolate
- Line a 20cm x 20cm baking tray with non-stick baking paper.
- Add sugar and golden syrup to a medium size saucepan over very low heat.
- Stir gently until the sugar dissolves.
- Once the sugar has dissolved, stop stirring (don't continue as it can cause the sugar to crystalise). Allow the mixture gradually come to a simmer, only increasing the temperature to medium low if needed. Keep checking the temperature regularly with your thermometer.
- Once the mixture reaches 150C, remove from the heat. You will need to work quickly now. Add the bicarb soda and whisk - it will foam up quickly. After about 20 seconds, it will have some volume and become more tacky - you have to very quickly (and gently) transfer it into the lined baking tray using a spatula. If left too long it will harden and stick to the pot. Be careful not to drop it from height into the tray/squash the bubbles.
- Leave to cool for about 45 minutes or until completely hardened. It should feel like a rock. Break it into chunks. Coat with melted chocolate if desired and leave to cool.
- Store in an airtight container - it will keep for 7-10 days. Make sure no moisture can get to it and if it's summer, it's best to keep it in the fridge.