I’ve always wondered what chemistry tastes like. Wait… is that a thing that people say? No. You’re right.
A lot of things are chemistry in the kitchen, but this honeycomb situation is burning hot, boiling chemistry all up in your face. It’s not like that time you threw in cayenne pepper with your olive oil and corn kernels to make popcorn and gassed yourself out of the house. That’s homemade pepper spray and I’ve definitely never done that… but I know someone who has.
When sugar is boiled down with a bit of water and vinegar, things seem pretty benign. When baking soda and vigorous whisking are added to the mix, things change, on the quick. The result? Fluffy sweet, crunchy sweet, completely addictive sweet CANDY!
I love this life.
Oh!
Ps. If my last post on Chocolate Dipped Bananas left you feeling like I was engaged to be married, rest assured that I am not engaged. If I were, I probably wouldn’t announce it in a Chocolate Dipped Banana post. I received a few congratulatory emails and I thank you… and that was awkward for me alone. …I’m going to go clean the kitchen now. I love you. Not weird.
I think every part of the world has a different name for honeycomb. Maybe you call it sea foam, hokey pokey, Violet Crumble, sponge toffee, crack candy, dangerzone, or Crunchie Rocks. Whatever you call it, it’s really just granulated sugar + chemistry.
Here are the step-by-step tones and emotions you might go through with this recipe. These are the things that are important, but not indicated in the recipe instructions below.
The recipe goes like this:
– Ho hum… sugar is boiling. I’m waiting waiting waiting waiting. I knew this candy thermometer would come in handy. I’m so smart. Wait. Am I doing something wrong? Should this take so long? What’s that burning smell? Oh my pot-holder is on fire. Pffft.
Next:
– AAHHHHH quickly whisking boiling hot sugar with baking soda is TERRIFYING WHY AM I DOING THIS CANDY BARS ARE SO CHEAP!
Next:
– AAAHHHHHHHHH!!! You want me to hold a heavy pot and scoop out boiling hot sugar HOW FAST!?!? THAT’S IMPOSSIBLE WHY ARE YOU MAKING ME DO THIS!? JOY THE BAKER IS SO DUUUUMB GAWD!
Then:
– Oh. That wasn’t so bad. I probably didn’t need to scream like that… but maybe it helped the process.
Then:
– Oh! It’s fun to crack this candy! It’s just like stabbing.
Then:
– CHOCOLATE!!!! Back to yelling.
Then:
– I ate the whole batch. I really did just eat the whole entire batch. I’ve already talked myself out of exercising for the day and NOW THIS!
Then:
– I need a salad with extra feta cheese. I think I just gave myself a sugar fever. Is that a thing? It is now. I’m also going to do sit-ups while I watch this rerun of Teen Mom that I’ve already seen. What? Don’t look at me.
Can someone please write a cookbook with emotional instructions alongside technical instructions? I should do that. We go through emotions when sugar comes to a boil. It gets REAL!
This honeycomb is crazy crunchy. This honeycomb melts in your mouth. It’s sweet like candy but the bittersweet chocolate and salt helps tone down the madness. If you’re already in the know… you need no convincing. If you don’t know… believe the hype.
Homemade Honeycomb with dark chocolate and sea salt
adapted from epicurious and food network
makes about 2 cups of candy
1 1/3 cup granulated sugar
1/2 cup light corn syrup
6 tablespoons water
1/8 teaspoon cream of tartar
1 teaspoon apple cider vinegar
1 1/2 teaspoon baking soda
4 ounces dark chocolate, melted
1/2 teaspoon sea salt, for topping
Line an 8-inch square baking pan with foil and lightly grease the foil. Set aside.
Fill an empty sink with about 2-inches of cold water Set up a whisk and the baking soda near the sink. Timing is everything.
In a medium, heavy bottom saucepan whisk together sugar, corn syrup, water, cream of tartar, and vinegar. Attach a candy thermometer to the side of the pan and heat over medium heat. There’s no real need to stir the pan as it begins to boil. Swirl the pan if you’d like. Heat boiling sugar mixture to 300 degrees F.
When the mixture comes to 300 degrees F, quickly remove from heat and gently set the pan in the cool water in the sink. Immediately add baking soda and quickly whisk to combine. The mixture will become foamy and frothy and look pale. It will turn slightly golden as you whisk. Before the candy cools too much, quickly spread it into the prepared pan. It doesn’t have to fill the pan completely… just get it in there. It cools and hardens quickly.
Candy will set within 20 minutes. Crack into big pieces. Dip and/or sprinkle with melted dark chocolate. Allow to rest in the refrigerator until chocolate hardens. Place in an airtight container. I store my honeycomb in an airtight container in the refrigerator.
Bhiravi
Love it! I just made this recipe and it was a lot less intimidating than I thought (a lot smaller volume and the foaming hot sugar fit nicely in the pan I used). Next time I’m going to try it without the water bath, though– as soon as I lowered my stainless steel pot into the water bath, the sugar at the bottom cooled and became really sticky and hard to whisk. I lifted right back out of the water bath, which helped a bit, but my candy came out like a hard candy-honeycomb crossover. So, careful if you’re using a thin/ easily heat conducting pot! Will definitely be making this again with a small tweak, the candy is delicious!
aunty Em
this is the same thing as peanut brittle but you leave out the peanuts and you dip them in chocolate…easy peezy
Elizabeth B
Love,love, love the emotional insructions!! Totally want a cookbook with them. Recipe on one side. Emotional instructions on the other!
Brenda
I have seen a few recipes for honeycomb yours is the first one I have seen that has apple cider vinegar in it. I was wondering what the vinegar does for the recipe, does it make for a better reaction?
roberta lamons
Thanks for your humor. I used a bigger recipe in a pan without handles. When I added the baking soda it rose out of the pan, but would not pour out. I screamed and help came. We really needed a third person to video the scene. It was the coffee crunch recipe from Blum’s cake recipe, and made far more than needed to cover the cake, and cover an interior layer. Totally worth the 2 minutes of hysteria, and the 20 minutes cleaning the counter. I broke it up with my hands, but tiny shards flew all over.
LadyStix
Ok, just tried to make honeycomb today. My lovely day of making 8 batches of toffee broken up by a nightmare experience. When I put the pot into the cold water and added the baking soda and whisked, the bottom turned to rock candy in the pot. What gives? Is the cold water bath necessary?
Ashley @wozzkitchencreations.com
I love honeycomb!! and with dark chocolate sea salt….brilliant! Making it for the holidays.
Annika
In Sammamish, Washington (near Issaquah, home to the magical Boehm’s) we called this candy sea foam, and I haven’t had it for at least *quiet sob* a decade. Wonderful idea to add the emotions as a heads-up to first timers for this recipe! At least now when I make this – and I plan to – I can assure my mother that my inevitable shrieking and hopping around during the second step is perfectly normal.
JJ
As a kid in Wa state my dad would buy it at the Sears candy counter. Yes Sears use to have an awesome bulk candy counter, So did the Bon Marche, Newberrys and Woolworth five and dime. Those were the good old days. It was called Honey Comb. Loved it. Will be making this along with my Christmas baking.
Maggie
I make this for my son in law for Christmas. he’s from England and it’s called honeycomb there.
Chrissie
I wanted to try your recipe as a present for a friend, but something went wrong. I think the cold water cooled the mixture too fast – it went hard immediately, and now I have got about 5 square cm of flat hard candy that is not foamy and crunchy, and a ruined pot.
Oh, and I put the rest of my corn syrup into it (here in Germany it’s difficult to come by). So I’m afraid I will be looking into other recipes to make honeycomb, perhaps there are some with honey.
Maggie
in England they use something called Golden Syrup. I use that (got it at a specialty store)
Sherry Tejada
I’m just here browsing the interwebz and this is the 3rd reference I’ve seen to honeycomb candy…I think this is a sign! Can’t wait to make some!
Sherry Tejada
Jaclyn
Everything you post looks delicious! I love these pictures!
Jess
WOW!
this is a must try!
Jeff @ Cheeseburger
This candy is very delicious and addictive.
Allison
does placing the hot pot into cool water warp your pot?
worried about that!
Jessica @ Floptimism
Hello! I write a weekly post on my blog called the Weekend Wrap-Up, where I share some of my favorite web finds from the past week. I loved this post and the recipe so much, that I featured it in this week’s post! I also shared your chocolate covered banana post this week. I wanted to thank you for the original posts and have included the link to the wrap-up in case you’re interested. Enjoy your weekend!
http://floptimism.blogspot.com/2013/08/weekend-wrap-up.html
Melanie @ Just Some Salt and Pepper
This post was hilarious! I am terrified of burning myself with hot sugar so I can totally relate. But this looks delicious enough for me to give it another go.
Clementine
Oh Joy! I couldn’t see a pic, flickr said i wasn’t allowed. Hope you can fix it.! BTW I’m trying this recipe tomorrow.
I bought your book, months ago, every time i use it, i say: let’s see what Mamma Joy has for me today, she never fails!
You never do! good vibes to you!
Wendy H
Oh for Heavens sake! I haven’t thought of this in years. My Mom used to buy it at Sears every once in awhile and we kids LOVED it! I never thought I could make it, but sure as heck I’m gonna try! Thanks for sharing this recipe and bringing back so many Summer memories!
Katherine @ our peas + carrots
Hey Joy, major kudos on the awesome science post and the recipe for one of my favorite candies from childhood! Love it! I made it this weekend but have two questions … I’d use a Silpat on a baking sheet next time because I think the greased foil made things a bit sticky – thoughts? Also, I think putting the pan in cold water made the mixture cool too quickly and made it SO hard to stir in the baking soda. I’d rather just take the pot off the heat next time and stir in the soda – thoughts?
Megan
haha thanks for that clarifying ps! Now I’m going to add this to my pinterest — I don’t have a wedding to plan (been there, done that), so I can pin recipes to my hearts content and not worry about un-followers. Unless they don’t like sweets. Then people would unfollow like whoa.
Drea
Your experience with making this reminds me of the first time that I made marshmallows and nearly cried of fear.
Samantha
We call it ‘honeycomb’ in the UK as we use honey instead of corn syrup in the recipe and so you can get lovely, subtle variations in flavour by using different types of honey.
Taylor
Hahaha ! I love you joy. No up for this today.. but on my way to buying some sponge candy. Your fault. . I shall attempt it next time. And please write a cookbook with such commentary. Please. Please please please ?
Brandon @ Kitchen Konfidence
I heart honeycomb.
Arthur in the Garden!
Yummy! But my dentist would not approve! :-)
Joannabee
This is fascinating-I don’t think I’ve seen this recipe by any name. It sounds like the old “Mary Jane” candy we used to get at my Aunt’s house!
Raquel@TheSugarHaus
A Violet Crumble lover loves this!
Renee @ Awesome on $20
I usually forget about the chemistry in my cooking/baking until something goes wrong. It’s usually science’s fault. Never mine. This seems much more like an edible science experiment, though. I’ve seen Nigella make it on TV, and it looks a bit frightening. Way to be brave for the sake of deliciousness.
Carolyn
Joy, I think this is my favorite post of yours so far! You should “live-blog” the steps of the recipe process more often, it’s hilarious. (And totally true, BTW. Those are my exact thoughts when I make peanut brittle!)
And I totally didn’t get an engagement vibe reading your last post. Just sayin’.
aka
My parents made this when I was a kid and now I sometimes make it at Christmas. We coat the chunks entirely in chocolate and always knew it as “angel food candy” Yummmm.
Kathy S
Looks yummy! And I’m happy to say that I got engaged on Sunday!
Kendra
I’ve been reading you from the early days. Like, election cookie days. This? This emotional commentary of honeycomb crazy? My favorite thing you’ve written. Please for the LOVE do that more often.
Also, if you could do me a solid and incorporate Cheetos into something soon, that’d be awesome. I’d like to pretend like I’m being fancy and on purpose with my Cheetos instead of shoveling them from the well-loved, greasy bag. Thank you much.
Rachel (De Ma Cuisine)
This is one of my favorite posts of yours. Also, I love honeycomb. Crunchie chocolate bars have always been my best. I can’t wait to try this!
Kendra
Oh Joy. I love the emotional instructions so very much. I laughed so hard and I really needed a laugh today. Although I am not sure I am ready for the emotional rollercoaster of this crack. But thanks for the smile! :-)
Mallory
I can totally relate to the “what’s burning?” comment. Oh caramel, why do you have to be so finicky? But totally, totally worth it.
FashionEdible
This looks absolutely delicious! I can honestly say I have never had this before but someday when I’m in a candy-making mood, I will have to try it. My favorite homemade “candy” that I have made so far has been marshmallows. They were quite tasty!
FashionEdible Blog
Lou
one of my favourite cadbury bars is crunchie, i even made some ice cream with it
ill definitely try this one out, thanx!
Maggie @ A Bitchin' Kitchen
Hahaha at “it’s just like stabbing”.
I’ve never had honeycomb candy before….but I like challenging kitchen projects and am intrigued!
Jennie
No one around me knows what honeycomb candy is….so sad. I remember getting it in Easton PA at holidays at my grandma’s house. Holidays + grandparents + unlimited honeycomb candy = BLISS. Boiling sugar counts as being daring, in my book. Like skydiving but with less street cred. I always start out convinced that my pot holders really aren’t long enough. Shouldn’t they cover your WHOLE arm just in case? Thanks so much for this recipe!
pascale
I have made these before, from a Martha Stewart recipe. YUM. Yesterday, I spent $10 buying crunchy bars for my girls… they love them. So, I suppose I need to get busy in the kitchen!
Is there a video in this post? If so, it is not working!
Thanks for this recipe!!
Lauren at Keep It Sweet
Yeah, I’d probably eat the whole batch too… whenever I do something like that all I want is chips, lots of chips!
Nicola
Lady, you always write wonderfully, but this post is a cracker! If you haven’t got your next cook book ideas solidified, then I think the “emotional instructions” might be the way to go.
Southern Spoon Belle
This is my hubs’ favorite candy (‘crunchie’ when we’re in London, now ‘violet crumble’ in Sydney). I like it best when it’s not too hard, I guess that has something to do with how long you wait as it’s boiling down? I’ll experiment with your recipe– it looks divine.
Diana
That’s so funny that you posted about Honeycomb candy because I was craving chocolate, extremely indecisive with what kind of chocolate mood walking the aisles of my organic market when I found this sugar rush covered in dark chocolate and knew I just had to try it. I totally get what you mean by sugar fever, it’s definitely possible!!
Julie
I make pounds & pounds of this for Christmas every year. Did it once & then it kept growing. My recipe is a little bit different & I use dark corn syrup. Have never tried with light. Maybe this year. But here we call it sponge candy!
fusilliamy
I’VE NEVER HEARD OR TASTED THIS BEFORE AND NOW I WANT TO GO BACK 27 YEARS TO WHEN I STARTED EATING SOLID FOODS AND RELIVE MY LIFE. hashtag caps lock living slash I’m really excited to try this
Oldtime mama
I have never heard of this. But think I must make it ASAP.
Jody
Hi Joy!
Your photos are beautiful. Would you consider making them available for sale? -Jody
Laurie Knauf
This post made me laugh out loud. Made my day!
Stoich91
And yet again, you, your witty words, your candy instructions, slay me, alas…
Laura (Tutti Dolci)
I love honeycomb and I need this in my life, stat!
Alisha
Ummmm you are the best part of my day…. so friggen hilarious.
Becca from Cookie Jar Treats
You really should write a cookbook with all the emotions to go along with the directions. That would be great if you did that.
This candy looks awesome. I tried making honeycomb candy once and it turned into tar. I probably could have used it to repair the road outside my house.
Becca from Cookie Jar Treats
You really should write a cookbook with all the emotions to go along with the directions. That would be great if you did that.
This candy looks awesome. I tried making honeycomb candy once and it turned into tar. I probably could have used it to repair the road outside my house.
J.S. @ Sun Diego Eats
chemistry you can eat is definitely the best kind of chemistry.
Vera Zecevic – Cupcakes Garden
OMG! My mouth waters, this is so yummy!
Jill in Atlanta
The only way I will ever get the courage to boil sugar is if you come to Atlanta and hold my hand (or hold the pot and stir and pour and…).
Katherine
Joy, you are absolutely hilarious! I go through the same emotions when I take a day off of exercising by telling myself that I’ll eat healthier that day…then for dinner, I devour a bowl of cereal, homemade loaded nachos, and some insanely decadent dessert while watching Pretty Little Liars. Yeah, don’t judge.
I love reading about how you go through a recipe, emotions and all. It helps to have a preview before I go make it myself!
Rocky Mountain Woman
yep, sign me up… I’ll take a few..
lovely idea!!
Carley Grorud
My husband loves this stuff but you can’t find it anywhere in NC. his dad ships it to us from Wisconsin. He’s totally going to freak when I make this for him!
Abby @ The Frosted Vegan
Holy crackle chemistry! Gurrrrl, Imma need this now
Gabs
I think I scared people who saw me cry-laughing (craughing? craffing? anyway…). Your blog makes me happy.
Jenn Davis
Joy, not only are you my favorite blogger, you are one of my all-time favorite writers in general. Your voice is amazing, and you add so much energy, humor, and delight to even the simplest of sentences. I look as forward to your posts as I do to making and sampling your recipes, and I seriously think that an emotional cookbook is pure genius!!!! If you don’t write one, I will!
Annie R
I now know what I’m taking on the plane with me this weekend! Yum! I wonder what my chances are of it making through security at LAX…
Suzanne
In Georgia it’s called brittle and we add pecans or peanuts!
Xochi
What’s the opposite of gorilla pants? Girl you’ve crossed into crazy awesome, totally rocking it, being an utter bad ass cooking wiz and tonight I shall be too while following this recipe. You know I love you too, right?
Christy
I have always wanted to make this, but was too scared to try. I think you have inspired me to try.
This was just so funny. Thanks.
Lisa
Fold some of it into softened vanilla ice cream and refreeze. I’d say I’m sorry, but it’s too amazing to be sorry. :)
joythebaker
i really like the way you think.
Faith@The Stirring Place
So beautiful…which seems like a weird thing to say about candy..but it is so who cares
Hilary
I have so much respect for you successfully making honeycomb. I’ve tried it twice, and both attempts have ended in either burning (sugar or um, skin) and/or tears. Yours looks amazing!
Anna @ hiddenponies
My first attempt at this was such a failure because I didn’t have the patience, but it was well worth a second try – crazy addictive candy!
Ashley - Baker by Nature
This is love.
Jenn
A cookbook with emotional instructions! It would save me from the inevitable mid recipe freak out! Love it!
Corina
Hello dear
I just follow your lovely blog on Bloglovin!
Please do the same if you wish!
http://www.bloglovin.com/blog/10021039
Love,
Corina
http://www.corina-popa.blogspot.ro/
Melissa @ Treats With a Twist
OH! And when she made it, she made it with Golden Syrup, which I happened to find at Fresh Market!
Melissa @ Treats With a Twist
Oh PLEASE write emotional instructions in your cookbook! They’re pretty much exactly how I think!
Oh, the popcorn and cayenne…? Yeah, did that.
But I’ve been dying to make this ever since Nigella made it for her friend and ate most of it during the cab ride over there. Anything Nigella makes is immediately elevated to “amazing please god yes I have to make it now because she said it” status.
Kate
Hooray for sponge candy! After visits to my parents in Buffalo, I like to treat my coworkers to a box. Now they don’t have to wait until I make a trip… but I still love an excuse to visit Wegman’s bulk candy aisle :-)
Louise
In the former coal-mining lands of Newcastle upon Tyne, UK this is known as Cinder Toffee! Wish I was brave enough to make it…
Jamie
Oh *please* write more emotional timelines with the recipes, I like to know I’m not alone in the craziness ; p
katie @ ohshineon
i’m terrified… TERRIFIED to do this. but i really want to. halp me, joy.
Ash- foodfashionparty
Love how it looks, love honey comb.
I remember making honey comb once and it stank of baking soda, never tried again. I will brace myself and try this one…thanks for sharing..
Helen
Emotional instructions would be such a great idea for your next book Joy! Lovely recipe, as usual.
Diane
Oh this brought back memories!
My grandmother would make this for Christmas, she always added at least a cup (or more), of chopped black walnuts on top of the candy before she cracked it.
Oh Yummmmmmmmmmmm
Elizabeth
this is insane. it is my most favorite candy and i thought you needed a stainless steal kitchen counter, white apron and hat and a BMI of 50 to make this. this is thrilling. i’m all over it. thank you!!!!
Ela
I’m beyond ecstatic when I saw your post!!! I’ve tried making honeycomb several times already and an unending frustrations and to no success and more disappointments. Some recipes were so bitter some so hard that it will break your teeth and some are like taffy following several recipes I got from the web. I know that you’ll never post anything that isn’t great and I’m trying this one ASAP. Thank you.
Leslie Osburn
I recently bought 3 pieces of dark chocolate honeycomb at Sprouts and I felt soooo guilty. But now I think I will make my own. Somehow it’s not so bad if you make it yourself…..Thanks Joy!
Erika
HA! I would SO buy a cookbook with instructions written like these….those are the things you really need to know. :)
Ashley
Um…you’re so totally right. Boiling sugar does bring out crazy emotions, usually expressed in yells. I also accompany mine with frantic am-I-going-to-burn-myself-or-ruin-this dancing. And I completely know what you mean when you have to ask yourself “should this be taking this long?” I swear candy thermometers have agreed to mess with us on that…
Annie
Please please please write a cookbook with emotional instructions! It would make my world.
And loving the chocolate coated honeycomb, obviously…
Katie
Um, my teeth hurt just reading the ingredients, but your emotional instructions are so amazing that I might have to make this. And immediately give it away, because I totally feel you on eating the entire batch. Dangerous.
jess
We call is angelfood candy, hot air & sponge candy….in any case, we love it!
Ashley @ Wishes and Dishes
I would be addicted to this after one bite….I’m sure of this!
rebecca tiplady
you’re emotional instructions are hilarious and completely on point with what happens on a daily basis in my kitchen
i would be the first to buy that cookbook
x
Whitney
and this is why you’re my all time favorite…”my pot holder’s on fire. pfffft” joy, thank you for posting this BRILLIANT recipe. this is my go to candy and now maybe I’ll be brave enough to try making it on my own. and the sea salt addition? genius. so glad you ate the whole batch. now I won’t feel as guilty when I do the same.
xo, W
Katy @ Katy's Kitchen
I couldn’t help smiling and giggling reading through this post. The candy looks delicious as always, but your writing is just really fantastic. Makes a great start to my morning. :)
Annie @ Annie's City Kitchen
I saw a recipe like this on Nigella’s show awhile back and finally tried it myself a few weeks ago. SO delicious. But I definitely didn’t think to dip them in chocolate. What a fool I was.
dani
As much as I love your recipes and photos, I have to say I love your sense of humour even more. Keep it up :)
PS – I can’t make this… I will, too, eat the entire batch :(
Becca
Hahaha, this post is hilarious! It’s pretty much just how I sound when I’m cooking! This looks delicious. I’ve been curious about how this gets made!
-Becca
Ladyface Blog
Lucia
Emotional instructions are a must. As honeycomb, I guess.
Jana H.
Oh yes. This looks delicious. And the emotional commentary…yes! I can hear myself saying (screaming) all of that. First time I made caramel I totally had a very similar conversation with myself. ;-)
Chelsy
Ha, this may be the funniest post ever.
Jess
I make this stuff for christmas presents, so addicting to make and eat!
Meg H
Once again you make me want to run to my kitchen and make this! But alas, I am stuck in my office and have to work all day – hmmm, but I know what treat my girls and I are going to make tonight!
Tieghan
These look perfect!! Such a fun idea!
erin @hooleywithaz
i was SO excited to see this recipe! this was my great-grandma’s favorite candy, and she gave all her great-grandkids a bag for christmas every year. my grandma still keeps up the tradition, and i’m hoping to continue it one day with my kids and grandkids. maybe i will even make it homemade.
gorgeousminute
I am gonna do this as soon as I leave the library today! x
Nina
You are so hilarious! And adorable. Love the emotional instructions!! Ever since I’ve started reading your blog (some months ago), I’ve tried lots of the recipes you post and I must say that you’re a cooking genius. My tastebuds and yours are like twins. And the photos, wow. Looking forward to buying your book!! Best wishes from southern Germany,
Nina
Shellina
No, really, you’re going to write the emotional cookbook, right? I mean, it must be done. If not, release creative rights to me. Have your people call my people. (Haha, people. I don’t have people. I’ve got a husband who can pretend to be people though. Yeah, that could work.) have your people call my husband-pretending-to-be-people.
eidolons
Aaaahhhhh! Thank you for posting this. I used to buy Violet Crumble bars from a local store and they stopped selling them. Fast forward to now, years later, and I’d forgotten about them. Until this post. I must acquire a candy thermometer and the necessary groceries immediately!
Sue from Pleasanton
Love your emotional and technical instructions! Thank you!
Quinn Cooper
LOVE your play by play. You are hilarious!
This looks beyond delicious and I actually know that those emotions while making this would be dead on.
xo Quinn
Quinn Cooper Style
Elisabeth
My family calls this fairy food and my husband’s family calls this angel food, but either way, it’s delicious! I have my great-aunt’s recipe which is only sugar, cornstarch, and baking soda. And then you smother the candy completely in chocolate. Double-dipping allowed.
http://themagicapron.wordpress.com/2011/12/12/a-bit-of-science-a-bite-of-magic-fairy-food/
All I know is that it’s crazy, tasty science!
Lily @ Life, Love, and Cupcakes
I honestly don’t think I’ve ever had this, but it looks delicious…plus the fact that you posted something dipped in chocolate two days in a row is making me seriously want to try this!
Clara
I’m torn as to what the best line in this post is, but “It’s just like stabbing” is up there. Dying.
Pru
Oh, this is going to be sinful. I just know it!! Can’t wait to try it.. :-)
JennF
Riciculously hilarious!
Richard
When I received this as an email this morning the next email in-line was a diet program. How is that for luck?
Jeannine DiBart
OK, I seriously laughed out loud at this post and my kids were like, “what’s so funny??” Your writing is so fabulous! Love your blog, cookbook, recipes, and podcast but somehow haven’t commented till now. Sorry! I can’t wait to make this candy. I love that I have all the ingredients in my kitchen right now. Thanks!
Oh, and I totally thought you got engaged.
DessertForTwo
I’ve been wanting to make this for quite some time. I love Violet Crumble bars! So good!
Yes, the emotions in the kitchen are unbeatable. But we feel so alive in there, don’t we? :)
Christina @ Scaredy Cat Kitchen
Ooooo the addition of salt has really got my attention….
Sarah C
I’ve no intention of making this but will read it again and again with laughter. :)
joythebaker
that’s real.
shelly@ohshellsbells
“It’s just like stabbing” really got me going. Thinking I’m gonna have to make this. If it turns out well I’m thinking it’s gonna be packaged up given out as favors at a wedding shower.
Amy
I so love the emotional instructions too. The recipe I followed for caramels had emotional instructions too and I actually found that just as helpful b/c melted sugar is a bit scary. Can’t wait to try this recipe!
Katrina @ Warm Vanilla Sugar
I love the idea of making a homemade candy!! This sounds lovely joy!!
Jamie
Ohh my gosh this looks so addicting!
Sara {home is where the cookies are}
Omg. This post is hilarious. I snorted out loud reading your emotional run down. I totally wouldn’t be able to stop myself from eating the whole batch. Peanut brittle dues the same thing to me! Love it!
shannon
you just summarized my exact emotions when i attempt to make honeycomb candy. except yours is beautiful and isn’t on the ceiling like mine typically is. I’ll be trying your recipe the next time i feel brave enough to attempt it.
Sophie @ The Spotty Teapot
I love love LOVE honeycomb!!! It is my favourite. I normally eat a bag of it to myself as well, followed by a lot of guilt. Oh well, I feel like the guilt is justified considering how good honeycomb tastes :)
X
Allison
Joy, you are my FAVOURITE!!!!! (And, yes, in Canada, “favourite” has a “u”)
Alessandra
so incredible. i may or may not have snorted out loud while reading your emotional instructions. i’m up for the cookbook!
Rebecca @ http://theambitioustraveller.wordpress.com/
Yum!! I love honey comb! and even though going out to buy a crunchie is easier than making it, home made honey comb tastes sooo good!!
Sarah
Oh man. I used to make this when I was a kid! We used to get forks and pull out globs of it when it was still just warm and eat them. Sounds so dangerous, but I loved it!
Kezia
I need this candy in my life! I love the idea of writing emotional instructions along with technical stuff – it makes sense really:)
Averie @ Averie Cooks
Joy this looks awesome. I love honeycomb candy and I love that you DIY’ed it! My post tomorrow is chocolate covered peanut brittle! It’s got so many similarities to this! I love candy like this! And good call on dipping it in chocolate!
Belinda @themoonblushbaker
Hokey pokey! I love this candy! The best part for me is when you brale it and inhale the honey dust
Yes I snort candy, sue me.
Elana
“Oh! It’s fun to crack this candy! It’s just like stabbing.” That may just be my fav line of your blog EVER. This looks both tasty AND stress relieving.
Becky
That was a fun post to read! I usually skim them, but this one was good!