Ingredients: |
Ingredients: 1 cup (200 g) granulated sugar
▢⅓ cup (80 ml) light corn syrup
▢⅓ cup (80 ml) water
▢2 ½ teaspoons baking soda
▢chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers
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Directions: |
Directions:Line an 8x8 square pan with parchment paper and set aside.
Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
2 ½ teaspoons baking soda
Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
1 cup (200 g) granulated sugar,⅓ cup (80 ml) light corn syrup,⅓ cup (80 ml) water
Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
Candy thermometer in honeycomb mixture
The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.
Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.
chocolate for dipping or drizzling |
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