When I was a kid I remember thinking honeycomb candy was something magical. I would investigate every bubble and try to understand the light, crisp texture. I finally made some of my own honeycomb candy the other day and I couldn't believe how simple it is. It's possibly one of the easiest candies to make. In minutes with only sugar, honey, and a thermometer you can whip up a batch of magic.
25 g honey
50 g corn syrup
133 g sugar
20 g water
4 g baking soda
- Line a sheet tray with a silpat or buttered foil.
- In a sauce pan heat up the honey, corn syrup, sugar, and water until the mixture reads 300 degrees F on a candy thermometer.
- Remove the pan from heat and quickly whisk in the baking soda. Be careful because the hot mixture will bubble and foam to three times its size.
- Pour onto the prepared pan and leave to cool.
Honeycomb is best when eaten fresh because it will quickly loose its crisp texture as it absorbs moisture from the air. You can enjoy it as is or dip pieces into chocolate, mix into ice cream, or crumble between layers of cake. I used this honeycomb as a garnish for a honey Baked Alaska
. The possibilities are endless!Have you made honeycomb candy before?