Honeycomb Candy Treats (Print Version)
# Ingredients:
→ Base for Honeycomb
01 -
2 teaspoons baking soda
02 -
2 tablespoons honey
03 -
1 teaspoon pure vanilla extract
04 -
1/4 cup light corn syrup
05 -
1 cup granulated sugar
06 -
1/4 teaspoon sea salt or regular table salt
07 -
1/2 cup water
→ Chocolate Layer (Optional)
08 -
1 1/2 teaspoons solid vegetable shortening or coconut oil
09 -
1 1/2 cups semi-sweet chocolate chips
# Instructions:
01 -
Take an 8 x 8 baking pan (or a large pie dish) and line it with parchment paper. Leave about an inch hanging over the edges on all sides so it's easier to pull out later.
02 -
Grab a medium heavy-bottomed pot and mix together sugar, water, honey, and corn syrup. Attach a candy thermometer to the side. Stir everything well and slowly heat it over medium heat until you see the mixture turn clear and hit exactly 300°F (hard crack stage).
03 -
Quickly take the pot off the heat. Right away, whisk in the baking soda, vanilla, and salt. It'll foam up a lot, creating all those airy bubbles. Mix just enough so everything blends, but don't overdo it.
04 -
Carefully pour the fluffy mixture into your prepared pan using a rubber spatula. Don't press or spread it out—the bubbles need air to form that nice honeycomb texture.
05 -
Leave the honeycomb out at room temperature until it's completely cool, about half an hour. Once firm, use the hanging parchment to lift it out and break it into rough chunks with your hands or a knife.
06 -
If you'd like chocolate on top, melt the chocolate chips with the shortening (or coconut oil) in a double boiler over gentle heat. Keep stirring until smooth. Spread the warm chocolate over the cooled honeycomb, and once it hardens, break it into pieces.
# Notes:
01 -
Use a candy thermometer for accuracy and make sure the mix reaches exactly 300°F.
02 -
Store in a sealed container at room temperature, and it'll stay good for about a week.
03 -
Honeycomb gets sticky if exposed to humidity, so keep it nice and dry.