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.
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!