Vegan Honeycomb

4.70 from 10 votes

Vegan honeycomb, sponge candy, cinder toffee or whatever you call it. This chocolate covered treat is easy and so much fun to make.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 120kcal

Line a baking sheet with parchment paper and set it down next to the stove.
Place the baking soda in a bowl next to the stove so that it can be thrown in all at once when the time is right.
Add golden syrup, white granulated sugar and water to a medium sized, heavy bottomed saucepan and turn the heat to medium.
Stirring all the while, allow the sugar to melt and begin bubbling away.
Once the mixture begins to boil, attach your candy thermometer and keep stirring vigorously all the while until the mix reaches 300°F (149°C), then immediately move the pot off the heat.
Throw all the baking soda in immediately and stir it in. Be wary as the mix will double or triple in size, so make sure to stir it in with a long handled spoon. Stir it in completely but don't overmix or your mixture will start to deflate.
Pour the mix out onto the parchment lined baking sheet and leave it be. Don't try to smooth it out, once it's poured just leave it to take the shape it wants to take.
Leave it to cool down and set. This will take at least an hour.
When it's completely set, break it into pieces.
Add vegan chocolate and coconut oil to a microwave safe bowl and melt it by microwaving it in 30-second intervals in the microwave, bringing it out to stir every 30-seconds until melted.
Roll the honeycomb pieces in the melted chocolate and then place them back onto the parchment lined baking sheet.
Place the tray into the fridge for the chocolate to set and then your vegan honeycomb is ready to serve!

Candy thermometer. A candy thermometer is essential for making this recipe, as you need to gauge the exact moment when it reaches 300°F (149°C) and you can remove the pot from the stove and whisk in the baking soda.
Saucepan. It's important to make it in a heavy bottomed, medium sized saucepan that is quite deep. If it's not heavy bottomed then it may burn before the sugar mix reaches the correct temp. If the pot is too big then it may also burn before it reaches the correct temp. And then....when you add the baking soda which is the magic ingredient that turns this melted sugar into honeycomb, the whole mix foams up and triples in size. So the saucepan needs to be fairly deep.
Storing. It stores really well in the fridge in a covered container. We tried them out after 2 weeks in the fridge and they were still totally great!