How to make Jiao Ka Zi honeycomb toffee, the method of making honeycomb toffee

Weigh out the portions of all the ingredients. Lay heat-resistant silicone paper in the mold and secure it. You can also use a deep bowl or food container, lining it with parchment paper or brushing a layer of vegetable oil, making it easier to unmold after solidifying.

Pour the white sugar into a deep pot, add water and 2 tablespoons of syrup (optional). Turn on low heat to let the sugar in the pot slowly melt. Tip: You can gently shake the pot, but do not stir with a spatula, otherwise it will cause crystallization and the mixture won't turn out properly.

Heat over medium heat, insert a thermometer into the center of the liquid, and heat the sugar syrup in the pot to 155°C, then turn off the heat. Sift in the baking soda and quickly stir evenly with a spatula. At this point, the liquid will expand rapidly, so be sure to use a deep pot. Tip: Sift the baking soda into the pot instead of dumping it in all at once, as it can easily clump and be difficult to mix evenly.

Quickly pour the expanded honeycomb toffee liquid into the prepared mold and let it sit for 30 minutes to 1 hour. The expanded toffee will gradually shrink back until it is completely solidified. Remove the parchment paper, take out the whole solid honeycomb toffee, break it into small pieces, and you can enjoy the delicious treat. Honeycomb toffee can be eaten directly, used in desserts or as cake decorations, or even soaked in coffee. When sealed and refrigerated, it can be stored for several months without spoiling.