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Dulce de Panal, or honeycomb candy is so much fun to make. It’s also known as sponge toffee, seafoam or hokey pokey, because once cracked, the inside texture looks like a honeycomb or a sponge. The candy is airy and crispy and can last for weeks in an airtight container. This is a great edible gift to include in holiday treat tins or wrapped up as individual snacks in cellophane bags.
The secret to this fun sweet is the reaction of the baking soda, cream of tartar, sugar, and Karo Syrup. When it’s candy season, I always use Karo Syrup because it is a versatile ingredient that perfects anything from delicious marshmallows, fudges, caramels, pies, and scotcheroos to sticky cinnamon rolls, sauces, and glazes. Also, chefs rely on Karo Syrup for its quality and consistent performance. It delivers a smooth, amazing texture with balanced sweetness and lets the true flavor of other ingredients shine through. This recipe could not work without it.
Making homemade honeycomb is always a great time in my kitchen. My son loves how the “foam” grows as soon as the baking soda is mixed in. Like a delicious science experiment but with a tasty dessert as a result.
Honeycomb candy can also be used as an ice cream topping or you can take it one step further and dip it in chocolate and layer it with coconut, amaranth or sprinkles.
For more recipe ideas and inspiration visit karofoodservice.com or follow #KaroSyrup on social channels.
Dulce de Panal – Homemade Honeycomb Candy
Dulce de Panal, or honeycomb candy is so much fun to make. It’s also known as sponge toffee, seafoam or hokey pokey, because once cracked, the inside texture looks like a honeycomb or a sponge.
- Total Time: 2 hours 30 minutes
- Yield: Serves 24 1x
Ingredients
1 cup water
3 ½ cups granulated sugar
1 ½ cups Karo Syrup
1 ½ tablespoon honey
5 teaspoons baking soda, sifted
½ teaspoon cream of tartar, sifted
Instructions
Grease and line with parchment paper a 9×13 non-stick baking pan. Parchment paper must be lined 1 ½ inches up the sides.
Place water, sugar and Karo syrup in a large pot over high heat; do not stir. Bring to a boil until it reaches 285° F on a candy thermometer. Stir in honey and continue to boil until the mixture reaches 300°F. Remove pot from heat. Add baking soda and cream of tartar and stir with a wooden spoon until mixture begins to rise. It will resemble foam. Working quickly and carefully, pour foamy mixture into prepared pan. Do not stir. Mixture will spread evenly on its own.
Place pan undisturbed in a cool area of your kitchen and let mixture set and cool; about 120 minutes. Pull up from the parchment paper to remove from pan. Place candy on a large cutting board and crack into pieces with a wooden spoon handle or rolling pin. Candy can be stored in a container with tight lid or a zip bag for up to 4 weeks.
- Prep Time: 10 minutes
- Cooling Time: 2 hours
- Cook Time: 20 minutes
