Critical Self-reflection on Honeycomb candy

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 Table of Contents
Introduction ..................................................................................................................................... 3

Discussion ....................................................................................................................................... 4

Conclusion ...................................................................................................................................... 7

Reference ........................................................................................................................................ 8

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Introduction

In this reflection, the learner discusses about the story of honeycomb candy and the science
behind the preparation of the candy. The candy is believed to be originated in 1940’s however;
the history of honeycomb candy is very unclear. According to the learner think that the original
recipe of the candy is also quite vague. The honeycomb candy is popular all over the world in
different names. In this reflection the learner will be portraying the experience, knowledge,
feeling and thoughts that have been gathered during presenting the story of honeycomb candy
and the procedure of making the delicious candy.

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Discussion

Before the final presentation of preparation of the honeycomb candy it was ensured regarding the
adequate knowledge about its history, its popularity as well as its preparation methods. The taste
of the candy seemed to be very delicious to the learner and from that it has been found that it can
attract people of every age group and especially the children. It has also been identified that the
candy that many people across the country likes is famous all over the world in different names.
It is known as the Cinder toffee in Britain as well as by Hokey Pokey in New Zealand. Few other
names given to this sponge-like, light and rigid toffee are Puff candy, Cinder Candy, Fairy
Candy, Sponge Candy and Fairy Candy (McPhee, R., 2015).
According to the learner, the recipe of the candy is quite simple as well as easy but it needs to
given major attention during the process so that it can be prepared with perfect texture, colour
and not burnt. Before finally entering into the preparing stage the learner made a list of the
ingredient so that it can help by remembering the names of every essential ingredient. The
ingredients of the candy are golden syrup, castor sugar, water, liquid glucose and bicarbonate
syrup (Food Crumbles., 2016). For preparation of the candy during the presentation, it have also
been pre-planned the amount of each ingredient. During the preparation, 80g of golden syrup,
60g of water, and 325g of castor sugar, 125g liquid sugar and 15g of Bicarbonate soda was
taken.
The learner also prepared a list for the required utensils for preparation of the candy that are
listed below
 A deep saucepan
 A wooden spoon
 A sieve for sieving bicarbonate soda
 A thermometer and timer
 A kitchen scale
Before the preparation of the candy the learner made sure that the thermometer and the Timer
works properly or not. Hence, before starting the preparation the essential thing is to cross check
that all the essential ingredients as well as the utensils are ready. After collection of the required
things the preparation of the candy was started.
Firstly the sugar, golden syrup glucose and water was placed in the deep saucepan and was
placed it on the heater and mixed it well. Furthermore, it was also made sure that the mixture is

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stirred well until it started boiling. According to the learner, during this stage the recipe needs
major attention for ensuring that the mixture is not overheated after it starts finally boiling. When
the mixture started boiling stirring was stopped the mixture placed the thermometer inside the
mixture so that it could measure the temperature correctly and have control over its temperature.
After the mixture started boiling the mixture needed to be cooked to 155°C. In this moment the
learner also made sure that if the sugar is being burnt or not and for this its colour, texture and
smell from time to time needed to be checked. In order to reduce the risk of burn, little amount of
water at the edges of the saucepan close to the boiling sugar with a brush was also added. This
practice helped the learner in reducing the chance of burn. When the temperature of the mixture
increased to 155°C, a well sieved bicarbonate soda was added that the learner sieved. Thus, with
the help of the sieve in to the melt sugar mixture and whisked it with the wooden spoon slightly
for its incorporation.
The most important thing is that during this time the mixture must be removed from the heater
and must be served into a non stick pan for its cooling. During this stage of preparation, the
speed is required as the mixture had to be quickly mixed and placed in the pan. Finally the
mixture was poured into a non-stick pan that the learner made ready beforehand. The honeycomb
candy gets ready when it cools down to normal temperature. After the cooling down of the candy
it can be given different tastes and looks. The candy can be served by dipping in chocolates for
attracting those who loves to eat chocolate candies.
The science behind the tasty and delicious honeycomb candy is also very interesting. The two
essential ingredients that are essential for the preparation are the water and the bicarbonate soda
(Connelly, 2010). During this preparation knowledge was gathered about the role of water in the
preparation. There are two major roles of water. Firstly it decreases the risk of burning of the
sugar and secondly it gives a perfect and ultimate texture to the candy. The bicarbonate soda was
used during the processing is the main cause of formation of pores inside the candy. However,
the learner came to know that the pores are generated by a reaction of the bicarbonate soda with
the hot syrup of sugar that gives out Carbon dioxide. The gas Carbon Dioxide is the main reason
behind the crispy texture of the candy and also gives it an attractive look.
From the preparation, it has been identified that for preparation of perfect honeycomb candy,
there are several important tips. The first tip is to avail all the ingredients and the utensils in a
place. The learner felt that the pan in which the mixture is cooked must have to be deep enough,

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as a deep saucepan can be helpful in giving the mixture a shape of a honeycomb. The deep
saucepan can also be helpful in allowing the mixture to expand after the addition of the
bicarbonate soda. Another tip that was identified is to use a digital kitchen scale so that the
quantity of each ingredient can be measured accurately. After the preparation of the honeycomb
candy it was identified that the maintenance of temperature of the sugar syrup is the most
important factor in the preparation of a perfect candy. Thus, it directly depends on the heating of
the mixture.
This process has changed the view of the learner regarding the sugar candy as the learner never
achieved such a huge knowledge about candies before. After this presentation, the learner was
able to suggest the spongy candies to my closer ones as the candies are made with passion, love
and experience. After this preparation, it could suggest the honeycomb candy to those people
who consume Gluten free food product. The candy is also consumed by those who do not
consume eggs, dairy products or nuts.

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Conclusion

From the preparation of the honeycomb candy, it can be concluded that honeycomb candy that is
famous all over the world is made by experienced people who know the secrets behind the
perfect, crunchy and tasty honeycomb candy. From the presentation the learner has come to
generate some tips that would be helpful for everyone who want to make this with their hands.
The learner also gathered scientific knowledge behind the preparation of the candy which
allowed to suggest the candy to health conscious people.

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Reference

Connelly, A. (2010). The science and magic of cinder toffee | Andy Connelly. [online] the
Guardian. Available at: https://www.theguardian.com/science/blog/2010/sep/24/sugar-
honeycomb-cinder-toffee [Accessed 3 May 2019].
Food Crumbles. (2016). Caramelization & honeycomb making - Food Crumbles. [online]
Available at: https://foodcrumbles.com/caramelization-honeycomb-making/ [Accessed 3 May
2019].
McPhee, R. (2015). honeycomb story by Hot and Chilli food and travel blog. [online] Hot and
Chilli. Available at: https://www.hotandchilli.com/honeycomb-story/ [Accessed 3 May 2019].