Honeycomb Candy Recipes

Steps:

• In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
• Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
• Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
• It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
• After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
• Using a wooden spoon, quickly stir in finely sifted baking soda.
• Immediately and quickly pour the mixture into a large oiled baking dish.
• (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
• Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

Steps:

• In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

Steps:

• Butter or oil an 8" square platter, set aside.
• Put sugar, vinegar, syrup, and water in a heavy saucepan (cast iron if you have it).
• Be careful that your pot is big enough, because sugar has a tendency to boil over.
• Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved; syrup has melted.
• Bring to a boil, cover boil for 3 minutes, then uncover and boil until temperature reaches 285-degrees F on a candy thermometer.
• Remove from heat stir in the baking soda, mixing well to allow bubbles to subside a little.
• once you add the baking soda the mixture WILL bubble up quite a bit.
• Again, make sure your pot is large enough or it will bubble over the sides.
• The baking soda is what gives it its light airy texture.
• Pour into greased platter, leave until just beginning to set.
• Mark into squares with a lightly oiled knife.
• Leave to set completely.
• Cut or break into pieces.
• Combine chocolate chips, shortening baking chocolate in 2-quart glass micro-proof bowl.
• Microwave on HIGH 2 minutes.
• Using wooden spoon, stir through to melt.
• Dip honeycomb pieces into chocolate, covering completely.
• Let cool on waxed paper.