Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I made "honeycomb" (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36

It tastes delicious but it is supposed to be crunchy / cripsy (like the inside of a Cadburys Crunchie bar) but it actually came out really sticky, like a soft toffee.

Is this likely to be due to overcooking, undercooking, something else? How can I make sure it comes out crunchier in future?

share|improve this question
    
Good question - we also tried making this and it just came out a sticky gooey mess. –  Bluebelle Dec 4 '10 at 14:03
    
I never knew it could be called Hokey Pokey. –  Orbling Dec 4 '10 at 17:35
add comment

5 Answers 5

up vote 5 down vote accepted

Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup.

Be sparing with the golden syrup / glucose syrup, the sucrose will set in to hard sugars, but the glucose/inverted sugar syrup acts as a crystallisation inhibitor, vinegar can be used to similar effect (though does not enrich the flavour so). It sets too, but I find too much can lead to weeping.

Also, I have heard that an overly humid environment can be a problem. People used to say not to cook toffee on a humid day.

share|improve this answer
add comment

Correct sugar temperature is the main factor, bring it just up to the heat required, sugar will overshoot because of heat latency

To improve bubble action add one teaspoon of plain white vinegar at begining of sugar heating processn

share|improve this answer
add comment

In nigellas recipe she says to only let it boil for 3 minutes before adding bicarb. When I make this I let it boil for 10 minutes before removing from the heat and adding bicarbonate and mine always turn out crispy.

share|improve this answer
    
Do you happen to know what temperature yours is done at? –  sourd'oh Feb 3 at 23:24
add comment

Did you make sure to add enough bicarbonate of soda for your sugar/syrup, AND to ensure you are not stirring the mixture once heat is applied? That's the only thing I can think of that would cause it not to set solid.

share|improve this answer
    
I didn't stir it at all once it was on the heat, and I added 1.5 tsp bicarb like the recipe said (assuming 11/2 means "one and a half" and not "11 over 2"!) –  Vicky Dec 4 '10 at 13:14
add comment

Less golden syrup...same happened to me, try 1 tablespoon instead of 4

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.