Honeycomb Toffee - Homemade Sponge Candy - Food Wishes 

You sound fun

Did you ever do a third batch with 1.5x baking soda?

Add some butter. Butter makes everything better.

Have you tried adding cream of tartar also it will grow very high

I wish I had some of that right now.

Wow! that Pun was a real stinger.

Snort! :)

Oh honey, now it’s on. Pun war! ARE YOU READY TO BUUUUUUUUMBLE?”

Oh Sweetie .. Why do you put yourself in such sticky situations?

you know, diabeetes is a real issue

😂😂😂

Hi Glen, hi friends

@@ARZSZN Hi Jules

I make hard tach and it comes off the stove @ 300. Another do not do is try to peel it off as it takes the skin with it. Stay safe and careful.

Not good to lick the spoon either!

I have to cook for you AND pay rent?

i'll let you both live at my house luke you can pay rent with vegetables and chef john you can cook them lol

@@foodwishes right? Who does this entitled fuck thinks he is?

Miguel Gonzalez obviously a great chef with an excellent attitude and amazing zest for life

@@foodwishes I think they were saying that you cooking was the rent.

I literally just commented this, and then realized that someone has to realize this already and found your comment. Still not enough love for the Crunchie though.

Chef John said it too.

Russell Stover, a chocolate company, makes these as well. I made a comment on how I could make this at a fraction of the price. Overpriced, delicious candy.

Even before Crunchie was a thing I remember eating squares of this stuff as a kid. They sold it as a candy. No chocolate though, just a square block of it. I still remember how they tasted of baking soda. No idea who made that candy though... And yes, gotta love the Crunchy bars! Cheers, - Eddy

Or Australia's Violet Crumble

Brilliant lol

😂😂😂

Perfect!

That ryhmed!😃

Lol

Is it real homemade candy if you dont burn yourself severely?

Commander Bat How DARE you make me read this with my eyes!

That doesn´t rhyme..

@@blabhblaja it's a half rhyme!

How do you pronounce Capone? I´m confused lol

@@blabhblaja I'm not great at explaining these, but it sounds just like bone. So like.. ca-pohn.

I wanna scratch the toffee!!!

Mine too! :)

You had the perfect chance of saying g beearable instead of bearable

@@johnpinto_ no

...aaand?

@@MapedMod I find his voice unique and endearing. This guy is an RU-vid phenom. Move along now… you’re wasting our time.

#forkdontlie

Well how was it?

اهذا يعقل ليس عندك بالمطبخ شراب الذرة ممكن مثلي😢 لا انه غير متوفر بالارجنتين كلها 😂🎉🇲🇦💚❤على العموم جربتها مرة من دون شراب الذرة يعني أضفت اللوز و الشكلاطة لكن الا يمكننا استعمال مربي التوت مثلا كبديل للعسل يا عسل😉 غير متوفر عندنا بالمغرب🤪🤣🤣#اكرام البصري

Guess you forgot that update

It was very tasty but I believe the corn syrup is essential because by using honey it made it's thicker than I guess was supposed to be and I pulled a crown from my tooth. True story

@@Shogunfswouldn’t more water make it less thick?

invidinvasion Let them have their fun.

Yes Fairy food. Thanks I thought I was the only one.

😂😂😂

You should have been in a certain Chinese restaurant the day three of the staff sat down in the dining area with huge bowls of soup. You could have heard the nonstop slurping from orbit.

Palace Of Wisdom i’m traumatized from reading this

Jericho--I heartily agree with you. Do you ever watch "Townsends" videos? I have to press Mute whenever he taste tests.

Any eating sounds = bad!!!!

@@firegodessreiko Hm.. I wonder why people think its disgusting.. I have no problem with eating sounds at all 0.0 but i guess some people also react to screeching sounds. Maybe a cultural thing? Like one is told that slurping is rude-> reacts to slurping

Thank you. And, I wonder if the mixture might foam over if jostled too much.

joe jitsu, it isn't just a thought, Brandon knows of what he speaks. You are right though, thank the good Lord!

@@rhettlover1 no, not enough stuff in there for it to form over

1st degree (superficial): redness of the epidermis 2nd degree (partial): blistering epidermis, damage to the dermis 2nd degree (deep): destruction of the epidermis damage to dermis 3rd degree (full): destruction of epidermis and dermis 4th degree: destruction of epidermis and dermis, damage to fat, muscle, and bone With 2 levels of 2nd degree and the possibility of further full destruction of fat, muscle, and bone from more intense burns, there should probably be 5-6 degrees of burns if not more for fat, muscle, and bone separately. But after 3rd degree the probability of amputation or death make that a somewhat moot point.

There is actually a fifth and sixth degree as well. Sixth degree is charred bone.

And when you get a fourth degree burn.... Jim Dandy to the rescue!

Yes, that is correct.

Except this one won't combust into flames and decimate your village.

Oh, so it's the cheap knock off. Got it, thanks for clarifying :)

Napalm is delicious?

@@4600norm Oh absolutely!

Lucky! I remember trying to eat stuff I found in a chemistry book, and it didn't turn out nearly as well!

Not really a mess to clean up, it all just dissolves away in hot water. I just add some water to the pot, put on the lid and let it boil for a few minutes, the steam does most of the cleaning

@@tommihommi1 I know that now, but I didn't know that when I was 12 😂

it's easy to clean just fill the pot with water and let it soak. It dissolves the sugar.

EPIC.

😂😂

I dont get it😟

Eric Carson Ooh! You could add a half tsp of instant coffee crystals and make just that.

Long duk dong ye- yes it is?

It will be the last time you taste honeycomb. Or anything really

I was thinking the same thing ! And Chase -- you are so right ! 😂

RIP Jackie Perkin's tongue

Anybody dumb enough to lick the spatula deserves what they get... Let it cool and break it off... That's the cook's share and the calories don't count!

let the spatula harden tho and you gotta lollipop baybee

me toooooo

That's why you use a thermometer and be exact. Candy is science, not an eyeball type thing.

Why would anybody want to watch a video of somebody eating? I can't think of many worse things....

@@bowser515 mukbang

@@ihateyouall7026 I have no idea what that is, probably for the best. But I'll still give it a go over listening to people chew 👍

Making these today!

@@carneliantopsoil how did it taste? No baking soda taste I hope?

@@rachel14rod very slight, but i'll use slightly less next time

@@carneliantopsoil youd probably like a sweet called Mysore pak. It's similar to this but gram flour is used. Please dry roast the flour first though.

Robin Montoya Rory you deserved a thumbs down for that Cheesy pun.

If you want more and bigger bubble without using double the baking soda add some cream of tartar. Since it's an acid it will react with the BS just like the volcanoes we all made for science fairs when we were kids. Use 1/3 CoT to the amount of BS. Stir them together before pouring it into the sugar mixture. Not only do you get more bubbles but you will get a "softer" set which leads to a better crunch, chew and mouth feel. It's a secret we used at the bakery.

Oh, cool! Could you please elaborate? Bloomed? Amount?

@@summerbreeze6441 bloom - place in cool water for it to absorb. about 2x the required gelatin amount of water Amount - 1/4 tsp ish

Thank you!

Now we're talking. In Canada corn syrup isn't such a big thing, though I can get it if I look for it. Was thinking of substituting golden syrup, it's delicious!

Tate & Lyle?

but wouldnt it be impossible to break into pieces then?

@@anima94 why so? It would break anyway since it's hard

I hoe that's not what she said

Kysonel I'm sure it would, its just sugar+syrup+water+baking soda. In NZ it's called hokey pokey and the classic recipe uses golden syrup

Couldn't you just use a little less of the baking soda, though? Perhaps 1.5 times the original amount instead of 2 times?

Actually that's not a bad idea. The increased acidity will react more of the baking soda. Perhaps a 3:1 blend of baking soda to baking powder (which is just baking soda + cream of tartar). Right. Off to the kitchen I go.

Might also help add volume with the lower amount of baking soda!

It's the container. It would've rizen alot more if he let it cool in a bowl.

use Golden syrup instead of corn syrup. Way better and then you don't have to add honey.

I found it funny! ^^ Keep up with it :)

😆😆😆😆😆😆

😂😂😂

Nailed it :)

I would've gone with Happy Feet but good effort

MAKE THIS!!

Avidliznr!!!!! What’s up my dude!?? Haha I could try but I don’t think it’ll turn out nearly as good as Chef John’s

I got faith in you! pls try XD