|Alternative names||Sponge toffee, cinder toffee, golden crunchers, hokey pokey|
|Main ingredients||Brown sugar, corn syrup (or molasses or golden syrup), baking soda|
|Cookbook: Honeycomb toffee Media: Honeycomb toffee|
Honeycomb toffee, sponge toffee or cinder toffee is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar, corn syrup (or molasses or golden syrup in the Commonwealth) and baking soda, sometimes with an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. When acid is not used, thermal decomposition of the baking soda releases carbon dioxide. The lattice structure is formed while the sugar is liquid, then the toffee sets hard.
In some regions it is often made at home, and a popular recipe for children. It is also made commercially and sold in small blocks, or covered in chocolate, popular examples being the Crunchie or Violet Crumble bar.
Honeycomb toffee is known by a wide variety of names including:
The same confection is a traditional sweet in Japan known as karumeyaki (カルメ焼き?), from the Portuguese caramelo & the Japanese yaki (to bake). It is typically hand-made, and often sold by street vendors. In Hungary, it is known as törökméz (Turkish honey) and commonly sold at town fairs. In Korea, Bbopgi (뽑기,달고나) is a very similar sugar candy.
In South Korea, it is called Oritaegi. It was a popular confection for children in the eighties and children usually made it for themselves at the street vendors' that were equipped with the briquettes. They paid for white sugar and baking soda and using the briquette but the fashion didn't last long and at present time, it's rightly said it has disappeared.