Much to my surprise, it’s really easy to make. Directions. This ingredient shopping module is created and maintained by a third party, and imported onto this page. So whacking is the way to go here! It looks all fancy, rising tall with hundreds of tiny bubbles, looking like a sponge with an incredibly crunchy texture. Line an 8x8 pan with parchment paper. It’s true I spend most of my time in the kitchen making salads, chicken, soups … you know, the “real food,” but in my free time I really love to play around with more whimsical things, and homemade candy is about as whimsical as it gets, if you ask me. But a little bit of baking soda does all that work for you. In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Break into pieces. © 2020 Discovery or its subsidiaries and affiliates. Prep everything! My husband and I were just beside ourselves as to what this magical bite of sweetness was, and after the waiter told us it was honeycomb, I went home and spent a good hour reading all about it. Thermometers aren’t very expensive and are totally worth having, so you can nail temperature-sensitive recipes. Boil until amber colored and the sugar looks like caramel. Line an 8x8 pan with parchment paper. Butter a 20cm square tin. Add the baking soda, and with a wooden spoon, stir in gently. Quickly scrape the mixture into the parchment-paper-lined pan. Honeycomb wasn’t on my radar until a couple months ago, when I was served a taste of it at a restaurant here in New York City, as one of the mignardises (those little bites of sweets they give you at the end of the meal). You may be able to find more information about this and similar content on their web site. Yields one 8x8 pan. Boil until amber colored and the sugar looks like caramel. This is really, really crucial to this recipe since everything happens fast once the … Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Let this sit for an hour at room temperature to cool and harden completely. Stir the caster sugar and golden syrup together in a deep saucepan over a … Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat … Place sugar, corn syrup, and honey in a saucepan. From Joanne Ozug of Fifteen Spatulas. Whisk it in and watch as the mixture foams like crazy, and thousands of bubbles appear. Add the baking soda, and with a wooden spoon, stir in gently. Try These 9 Spices, 30 Easy Thanksgiving Desserts Everyone Will Enjoy. As the sugar heats up, it will bubble vigorously, and will eventually hit a temperature of 300ºF, our target! Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it … Though a lot of recipes don’t call for a specific temperature, the two times I’ve tried making honeycomb without a thermometer, the candy had a slightly burned taste to it, because the sugar cooks more after you add the baking soda. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. You Have to Try Homemade Panko Breadcrumbs. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later. Though you wouldn’t necessarily know it from my blog, I have a thing for homemade candy. Enjoy! Then use a sharp knife to whack the honeycomb into pieces. Cook over medium high heat until the sugar starts to cloud up and eventually dissolve. Immediately remove the pan from the heat and dump in baking soda. The site may earn a commission on some products. It’s magic! In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. To get started, place a piece of parchment paper in an 8×8 pan, set out baking soda in a bowl, and grab a whisk. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. It will foam up a lot. Note: Total time required is 1 hour and 15 minutes. It will harden quickly, so I usually focus more on getting it out of the pot instead of spreading it flat on the parchment. All rights reserved. Every item on this page was chosen by The Pioneer Woman team. Break into pieces. Add corn syrup, honey, and water, so … You will also need a candy thermometer. Honeycomb is a crunchy, airy candy with a sweet honey flavor. I find that when you try cutting the honeycomb, it crumbles too much. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. It will foam up a lot. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later. You may be able to find more information about this and similar content at piano.io, Shortening Substitutes You Likely Already Have, Molasses Swaps to Use for Your Holiday Baking, Bake Gingerbread Slice-and-Bake Cookies ASAP, Chocolate-Peppermint Slice-and-Bake Cookies, Looking for Nutmeg Substitutes? Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Roasted Garlic and Herb Gravy. Enjoy the honeycomb while it’s fresh, and store any leftovers in an airtight container, otherwise it will lose its crunchy texture. Honeycomb is a recipe where you need to be set up ahead of time.