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Honeycomb Candy Recipe

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Honeycomb Candy is a delightful, crunchy treat featuring a light and airy texture created by baking soda reacting in hot sugar syrup. This recipe guides you to create classic honeycomb candy, perfect for enjoying on its own or dipped in smooth chocolate for an extra indulgent twist.

Ingredients

Scale

Honeycomb Candy

  • 1 cup white sugar
  • 1 Tablespoon white vinegar
  • 1 cup dark corn syrup
  • 1 Tablespoon baking soda

Chocolate Coating (Optional)

  • 1 (10 ounce) package of chocolate melting wafers

Instructions

  1. Prepare Pan: Line an 8×8 inch square casserole dish with non-stick foil and set aside to prevent sticking and ease removal of the candy.
  2. Combine Ingredients: In a heavy-bottomed saucepan, combine the white sugar, white vinegar, and dark corn syrup. This mixture will form the base of the honeycomb.
  3. Dissolve Sugar: Cook over medium heat while stirring occasionally until the sugar completely dissolves into the syrup.
  4. Cook to Hard Crack Stage: Continue cooking the mixture without stirring, allowing it to reach 300°F (hard crack stage) on a digital candy thermometer. This ensures the candy will be crisp and brittle once cooled.
  5. Remove from Heat: Take the pan off the heat immediately to prevent burning.
  6. Add Baking Soda: Quickly stir in the baking soda. The mixture will foam vigorously and double in volume, creating the signature airy texture of honeycomb candy.
  7. Pour Mixture into Pan: Immediately pour the foamy mixture into the prepared casserole dish. Avoid scraping the pan to preserve the aeration.
  8. Let Candy Cool Undisturbed: Do not bump, shake, stir, or move the pan. This allows the air bubbles to remain intact, ensuring a light texture as the candy sets.
  9. Cool Completely: Allow the candy to cool naturally for about 2 hours until it reaches room temperature and hardens into a slab.
  10. Break Candy into Pieces: Remove the hardened candy from the pan by lifting the foil. Place on a cutting board and carefully crack the slab with a sharp knife into approximately 1-inch chunks.
  11. Serve or Store: Enjoy the candy as-is or store leftovers in an airtight container to maintain freshness.
  12. Melt Chocolate: For a chocolate-dipped version, melt the chocolate melting wafers according to the package directions.
  13. Dip Candy: Submerge candy chunks into the melted chocolate using a fork, lift them out, and tap off the excess chocolate.
  14. Set Chocolate: Place dipped pieces onto wax paper and allow the chocolate to cool and harden completely before serving.

Notes

  • Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning the sugar.
  • Do not stir the syrup once it starts boiling to avoid crystallization.
  • The baking soda must be added quickly and mixed well to create the proper aeration.
  • Work swiftly when pouring the foamy mixture to prevent it from deflating.
  • Store honeycomb candy at room temperature in an airtight container to keep it crisp.
  • Be cautious when handling hot sugar syrup to avoid burns.

Keywords: honeycomb candy, sponge toffee, cinder toffee, candy recipe, homemade candy, chocolate dipped honeycomb

Find it online: https://tastewithamy.com/honeycomb-candy-recipe/