Recipe: Chocolate Coated Honeycomb

Chocolate Coated Honeycomb
This recipe is from a Williams-Sonoma cookbook entitled After Dinner.
Makes about 1 1/2 pounds of candy

The baking soda causes the syrup to foam, forming thousands of holes that recall a honeycomb, thus the name of this delectable confection, which is also known as sponge candy. Make it without the chocolate coating as well, it will still be delicious.

1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1 cup dark corn syrup
1 tablespoon distilled white vinegar
1 tablespoon unsalted butter
1 tablespoon baking soda, sifted
12 oz. semisweet (plain) chocolate, chopped

Line a 9-inch square baking pan with 2-inch sides with aluminum foil, extending the foil over the sides. Butter the foil generously.

In a large, heavy, deep saucepan, combine the brown sugar, granulated sugar, corn syrup, vinegar and butter. Stir gently over medium heat until the sugars dissolve. Clip a candy thermometer on the side of the pan. Cook, swirling the pan occasionally but not stirring, until the thermometer registers 300 degrees F., about 15 minutes.

Remove from the heat, add the baking soda,and stir until well combined (the mixture will foam). Immediately pour the mixture into the prepared pan. Let cool, about 2 hours. Using the foil, left the candy from the pan; fold down the side of the foil away from the candy sheet. Cut or break the candy into rough 1-inch pieces.

Line a baking sheet with aluminum foil. Place the chocolate in the top pan of a double boiler or in a heatproof bowl. Place over (not touching) simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.

Add one piece of the candy to the chocolate and using two forks, turn to coat. Slip one fork under the candy, lift from the chcolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using the second fork, gently slide the candy onto the prepared baking sheet. Repeat with the remaining candy.

Refrigerate, uncovered, until the chocolate is firm, about one hour. Store in an airtight container inthe refrigerator for up to two weeks.

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Cooking tip from Williams-Sonoma:

To prevent sugar crystals from forming when cooking the honeycomb mixture, gently stir the candy mixture over medium heat until the sugar dissolves completely. Then swirl the pan, without stirring, until the correct temperature is reached.