Honeycomb Candy

Ingredients

• 175 g Granulated white sugar
• 45 g Honey
• 45 g Light corn syrup
• 60 g Water
• 2 g Salt
• 6 g Baking soda (Add after removing the caramel from the heat.)

Steps

1. 1

   Line a baking sheet with parchment paper or a silicone baking mat. Have the pre-measured baking soda and a heatproof spatula ready before beginning, because the caramel must be aerated and poured immediately once it reaches temperature.

2. 2

   For thicker honeycomb, you may instead prepare a deeper heatproof dish. Keep in mind that a deeper container retains more heat, so the candy will continue cooking longer after it is poured and may become darker or more bitter.

3. 3

   Place the sugar, honey, corn syrup, water, and salt in a medium heavy-bottomed saucepan. Stir gently only until the sugar is moistened and the ingredients are combined.

4. 4

   Set the saucepan over medium heat. Once the mixture begins to boil, stop stirring completely; further stirring can encourage crystallization and interfere with an even caramel.

5. 5

   Cook the syrup undisturbed until it reaches exactly 290°F (143°C) on a candy thermometer. The caramel should be light to medium amber. Remove the saucepan from the heat as soon as it reaches 290°F; do not wait for the temperature to creep higher, since the baking soda will generate additional heat.

6. 6

   Sprinkle the baking soda evenly over the surface of the hot caramel. The mixture will begin to foam aggressively and expand.

7. 7

   Using a heatproof spatula, quickly fold in the baking soda with only 3–4 gentle strokes. Do not stir aggressively, or you may collapse the developing bubble structure.

8. 8

   Without delay, pour the foaming caramel onto the prepared baking sheet or into the prepared heatproof dish. Do not spread it; let it settle naturally so the bubbles remain intact.

9. 9

   Leave the honeycomb at room temperature for at least 30 minutes, until it is completely cool, set, and hard.

10. 10

    Break the cooled honeycomb into shards using your hands or the back of a knife. Store the pieces in an airtight container in a dry place.

Notes

Temperature control is critical: remove the caramel at 290°F (143°C), not higher. Work quickly after adding the baking soda, and avoid a deep container unless you specifically want thicker honeycomb and are prepared for additional carryover cooking. Humidity can soften the candy, so keep it tightly sealed and dry.

Nutrition per serving

• candy
• dessert
• confectionery
• vegetarian
• gluten-free
• no-bake
• stovetop
• caramel