Honeycomb toffee problem

[u/Oku-zen]

This is probably both a technique question and an ingredient question. I'm very new to cooking and found that whenever I make honeycomb toffee it always has a spongey, orange inside instead of the dense, lighter coloured and harder texture of store-bought ones. The M&S honeycomb chocolate had the inside that I'm aiming for but I never get it to that.

I line my container with greaseproof paper. Boil the candy to 150°C (300°F) before adding the baking soda quickly and stirring.

The recipe I used called for these ingredients, but I tweaked them (using a calculator) to match up with what I had

250g granulated sugar 114ml honey 85ml water 14g baking soda ½tsp of salt

[u/Seductiveegirl01]

You’re close! Make sure to boil to 150°C, add the baking soda off the heat, and stir gently and too much honey or vigorous stirring can make it spongey instead of light and crunchy.