Airy Honeycomb Candy (Print Version)
# Ingredients:
→ Base Layer
01 -
1/4 teaspoon sea or table salt
02 -
1 teaspoon real vanilla extract
03 -
2 teaspoons baking soda
04 -
2 tablespoons honey
05 -
1/4 cup light corn syrup
06 -
1/2 cup water
07 -
1 cup white sugar
→ Optional Chocolate Layer
08 -
1 1/2 teaspoons solid coconut oil or shortening
09 -
1 1/2 cups chocolate chips (semi-sweet)
# Instructions:
01 -
Place parchment paper in an 8 x 8 pan or large pie dish. Leave a little extra hanging over the edges so you can lift everything out afterward.
02 -
Combine the water, sugar, corn syrup, and honey in a medium, sturdy saucepan. Mix them together with a whisk. Attach a candy thermometer to the pan and cook over medium heat. Keep heating until the mixture turns clear and hits 300°F, also called 'hard crack stage'.
03 -
As soon as you take the pan off the stove, quickly whisk in the baking soda, salt, and vanilla. The mixture will rise and foam up right away, creating the airy texture. Stir just until everything's blended—not too much!
04 -
Carefully scrape the puffy mixture into your prepared dish. Don't press or flatten it, as you want the bubbles to stay intact for that honeycomb feel.
05 -
Let the honeycomb sit at room temperature until completely cooled, which takes around 30 minutes. Once it's set, lift it out using the parchment paper. Break it into pieces with your hands or a knife.
06 -
If you'd like, melt chocolate chips along with coconut oil or shortening in a double boiler. Stir until smooth. Spread the melted chocolate over the cool honeycomb, let it set, and snap into pieces once hardened.
# Notes:
01 -
To get the best texture, use a candy thermometer and make sure your sugar hits 300°F.
02 -
Keep leftovers in a sealed container somewhere cool and dry. It'll last about a week.
03 -
Honeycomb will get sticky if it’s in a humid area, so keep it away from moisture.