Why Is My Honeycomb Toffee Chewy Instead of Crunchy?

What it means

• Honeycomb must reach hard-crack stage (about 149-154C / 300-310F) so it sets brittle once the baking soda foams it; undercooked syrup stays at a chewy, moister soft- or hard-ball level.
• Sugar candy is hygroscopic, so honeycomb left uncovered in humid conditions pulls water from the air and goes chewy and sticky within hours.
• Too little baking soda, or stirring the foam flat after adding it, gives a dense, chewy candy instead of an airy, crunchy one.

Action steps

1. Use a candy thermometer and cook the sugar-and-syrup mixture to 300F/150C (hard-crack) before adding baking soda.
2. Whisk in sifted baking soda just until the mixture foams up, then pour immediately — do not stir the bubbles back out.
3. Pour onto a lined tray and let it set fully without pressing or spreading it thin.
4. As soon as it cools, break it up and store it airtight (ideally with a desiccant packet) away from humid air.
5. Avoid making honeycomb on very humid or rainy days.

Risks & deadlines

• Molten sugar at 150C causes severe burns — keep children and water away and pour carefully.
• High humidity is the biggest enemy of crunchy honeycomb; even perfectly cooked candy will soften if left exposed.