Tuesday, November 6, 2007

honeycomb candy!

I've been reading the Kitchen Wench blog the last few days, and it's so good. By reading I mean drooling over the pictures and reading a little bit ad checking out the recipes. Anyway, she had this recipe for honeycomb candy. I've had honeycomb candy in england, and occasionally found it in america, but had never considered making it at home. I had some time before work, so I tried it out. It's great.

Honeycomb Candy
1 1/2 c sugar
1/3 c light corn syrup
2 T honey
1/4 c water
2 T baking soda

Combine the sugar, corn syrup, honey and water in a high-sided saucepan. Cook on medium-low heat until sugar has dissolved, then keep cooking, until syrup reaches a medium amber color. Meanwhile, line a 13x9ish pan with foil, up the sides. Keep on hand. Dump the baking soda into the sugar mix all at once, stir quickly, and remove from heat. The mixture is going to get really high, fast. Pour the foamy candy into the pan and leave it alone for about an hour, until it cools. Break up and eat as is, or on ice cream, or in cookies, or dip in chocolate. Store in an airtight container at room temp.

9 comments:

  1. This looks yummy and easy..thanks for sharing it.

    :)

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  2. No. Way!
    Jill!
    I just started to make this two days ago after a craving hit for the milk chocolate covered "hot air" (honeycomb, as you call it) from my youth.

    Yummmmmmmm!!
    =)

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  3. mrs gf - it is SO easy, and really good. It was a hit at work.

    kate- i wish I had these growing up, I've never had them in america. When I brought them in to work everyone said "hm, kid of like a weird butterfinger!" Thats so funny that you just made them!

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  4. Nice. Easy candy is fun. Do you think I could sub barley malt syrup or brown rice syrup for the corn syrup?

    Ever make peanut brittle? Also very easy and delicious. Search the nytimes site for Mark Bitman's recipe.

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  5. I bet you could sub either of those things. I don't love corn syrup, but I had it so I used it. If you try it, let me know what happens!

    I'm new to candy making, this and the pate de fruits were my first (besides fudge), I haven't made peanut brittle but I will once I stop obsessing about thanksgiving. I love mark bittman! I got his cookbooks for my little sister for her birthday.

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  6. Anonymous1:46 PM

    Try maple syrup instead of honey, it melts in your mouth, with a delicious aftertaste. Also, this is a pretty popular confection, called sponge candy, in upstate New York, near Buffalo. You can order a variety of flavors from Fowler's Candy.
    http://www.fowlerschocolates.com/

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  7. Anonymous11:57 PM

    You can also get it in Wisconsin, there it is called "Angel food".

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  8. Anonymous9:34 PM

    In Buffalo, NY it's very popular as "Sponge Candy"; sometimes flavored with orange peel and dipped in dark chocolate - Deee-Lish!

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  9. Anonymous1:59 PM

    try it with an old british product called "Golden Syrup". Two name brands that come to mind are Lyle's and Roger's

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