I just purchase some local honey which was from flowering avocado, lime, and loquat trees. It’s dark and flavorful honey perfect for infusing. Now that I have the infused honey*, I decided to make Sponge Candy. Sponge candy reminds me of the middle of a Butterfinger but more light and airy. I didn’t realize that this candy has numerous names: Honeycomb, Sea Foam, Cinder Toffee, and my favorite Hokey Pokey.
Infused Sponge Candy
Parchment lined pan. I used a round cake pan
- 1. Prepare a round cake pan with parchment paper.
- Add canna sugar, canna honey, corn syrup, and water in a saucepan on medium heat.
- Stir until sugar is fully melted and starting to bubble
- Clip-on candy thermometer
- Heat without stirring until 300F
- Remove from heat and quickly whisk in baking soda DO NOT OVER WHISK
- Pour directly onto the prepared cake pan DO NOT stir or smooth the mixture with a spatula.
You do not want to diminish the air in the mixture, you want an airy light mixture
- Cool completely before breaking into pieces
- This is optional to dip pieces into chocolate. Melt in microwave ½ cup chocolate melts to 2 tsp on canna coconut oil
Store in an airtight container. Humidity will cause the candy to become extremely sticky.
Canedy will last approx 2 weeks to a month if stored properly.
This candy tastes great dipped in chocolate too. Since this candy is so sticky, I only coat what I can consume at one time.
*Infused Honey: Debarb 5g of bud in the oven at 220F for 40 minutes. Place decarbed bud in a mason jar with 1 cup of honey, and a tsp of lecithin. Place in a mason jar in the simmering hot water bath for 2-3 hours. Make sure the water level is about ¾ way up the jar. Continue to monitor to make sure the water does not evaporate or boil. Shake occasionally to prevent honey from burning. Strain while the honey is still warm.