HOMEMADE HONEYCOMB CANDY
1/4 cup water
1 1/2 cups granulated sugar
2 tablespoons acacia honey (or your favorite variety)
2 tablespoons light corn syrup
1 tablespoon baking soda, sifted
Have ready a baking sheet lined with a silicone baking mat or parchment paper.
In a medium-size, heavy-bottomed saucepan, combine water, sugar, honey and corn syrup. Clip a candy thermometer onto the inside of the pan. Over medium-high heat, bring mixture to a boil without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.
Continue cooking until sugar reaches 300 degrees F (hard crack stage) before removing from heat.
Working quickly, add baking soda to sugar mixture and whisk until baking soda is well-incorporated. This may take a few seconds and liquid will bubble up and become foamy.
Still working quickly, pour mixture onto a silicone baking mat or a parchment- lined baking sheet. The mixture will spread out, puff up slightly and have a porous, shiny surface. Allow it to harden for about 20 minutes without touching or moving it.
Once cooled, break honeycomb into pieces. Store in an airtight container at room temperature. It will last 1 to 2 days before it begins to lose its crunch.
Makes 8 servings
Source: Chocolatier magazine, February/March 2006
1/4 cup water
1 1/2 cups granulated sugar
2 tablespoons acacia honey (or your favorite variety)
2 tablespoons light corn syrup
1 tablespoon baking soda, sifted
Have ready a baking sheet lined with a silicone baking mat or parchment paper.
In a medium-size, heavy-bottomed saucepan, combine water, sugar, honey and corn syrup. Clip a candy thermometer onto the inside of the pan. Over medium-high heat, bring mixture to a boil without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.
Continue cooking until sugar reaches 300 degrees F (hard crack stage) before removing from heat.
Working quickly, add baking soda to sugar mixture and whisk until baking soda is well-incorporated. This may take a few seconds and liquid will bubble up and become foamy.
Still working quickly, pour mixture onto a silicone baking mat or a parchment- lined baking sheet. The mixture will spread out, puff up slightly and have a porous, shiny surface. Allow it to harden for about 20 minutes without touching or moving it.
Once cooled, break honeycomb into pieces. Store in an airtight container at room temperature. It will last 1 to 2 days before it begins to lose its crunch.
Makes 8 servings
Source: Chocolatier magazine, February/March 2006
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