Honeycomb Candy
User Reviews
4.6
Honeycomb Candy
Description
This recipe starts by heating sugar, honey, and salt in a large pot to about 295°F, stirring to ensure even caramelization and a rich amber color. Once this temperature is reached, heat is turned off and a sifted baking soda combined with vanilla extract is stirred in immediately. This causes the mixture to foam vigorously, incorporating air and creating the honeycomb’s signature porous texture. The foaming mixture is quickly poured onto a parchment-lined sheet to set.
After cooling for about five minutes, the hardened honeycomb is broken into pieces for serving. The candy is thin and crisp with a delicate crumbly texture and distinctly sweet, caramelized flavor infused with vanilla.
This treat requires close attention to temperature and timing to achieve proper caramelization and aeration. Equipment such as a 5-quart Dutch oven and a silicon spatula helps manage the fast-moving process. For thicker honeycomb, a smaller pan can be used.
Ingredients
- 1 tablespoon baking soda sifted
- 1 1/4 cups granulated sugar white
- 1/2 cup honey
- Pinch kosher salt
- 1 teaspoon vanilla extract pure
Instructions
- Sifting the baking soda is a crucial step in this recipe because it tends to be clumpy. I like to sift it into a small bowl and have it ready.
- This recipe goes very quickly so gather all of your ingredients and supplies. Line a baking sheet with parchment and have it nearby. A silicon spatula also comes in handy with this recipe.
- In a large pot (I like to use a 5-quart Dutch oven), pour in the sugar, honey and salt. Heat the sugar mixture to 295 degrees F, about 3-5 minutes, stirring it with a silicon spatula to ensure even caramelization. Cook it until it turns an autumn-like brown.
- Turn off the heat and then immediately add mix the vanilla extract and baking soda. The mixture will foam up quite a bit, continue stirring until the baking soda completely dissolves. Quickly pour the honeycomb mixture onto a sheet of parchment. Allow it to cool completely before touching it, about 5 minutes.
- I waited about 5 additional minutes before attempting to break it apart. I really wanted to make sure it was set. Break the honeycomb apart and transfer to an airtight container. Depending on where you live, the moisture can set in and make it a lot less crisp.
Notes
- Prepare all ingredients and equipment in advance as the recipe moves quickly.
- Sift baking soda to remove clumps before adding to the hot sugar mixture for even aeration.
- Use a 5-quart Dutch oven for even heat distribution during caramelization.
- The recipe yields a thin honeycomb; use a smaller pan lined with parchment if a thicker candy is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1sheet of honeycomb
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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