Iโve always wondered what chemistry tastes like. Waitโฆ is that a thing that people say? No. Youโre right.
A lot of things are chemistry in the kitchen, but this honeycomb situation is burning hot, boiling chemistry all up in your face. Itโs 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. Thatโs homemade pepper spray and Iโve definitely never done thatโฆ 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 wouldnโt announce it in a Chocolate Dipped Banana post. I received a few congratulatory emails and I thank youโฆ and that was awkward for me alone. โฆIโm 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, itโs 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:
โ Ho humโฆ sugar is boiling. Iโm waiting waiting waiting waiting. I knew this candy thermometer would come in handy. Iโm so smart. Wait. Am I doing something wrong? Should this take so long? Whatโs that burning smell? Oh my pot-holder is on fire. Pffft.
Next:
โ AAHHHHH quickly whisking boiling hot sugar with baking soda is TERRIFYING WHY AM I DOING THIS CANDY BARS ARE SO CHEAP!
Next:
โ AAAHHHHHHHHH!!! You want me to hold a heavy pot and scoop out boiling hot sugar HOW FAST!?!? THATโS IMPOSSIBLE WHY ARE YOU MAKING ME DO THIS!? JOY THE BAKER IS SO DUUUUMB GAWD!
Then:
โ Oh. That wasnโt so bad. I probably didnโt need to scream like thatโฆ but maybe it helped the process.
Then:
โ Oh! Itโs fun to crack this candy! Itโs just like stabbing.
Then:
โ CHOCOLATE!!!! Back to yelling.
Then:
โ I ate the whole batch. I really did just eat the whole entire batch. Iโve already talked myself out of exercising for the day and NOW THIS!
Then:
โ I need a salad with extra feta cheese. I think I just gave myself a sugar fever. Is that a thing? It is now. Iโm also going to do sit-ups while I watch this rerun of Teen Mom that Iโve already seen. What? Donโt 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. Itโs sweet like candy but the bittersweet chocolate and salt helps tone down the madness. If youโre already in the knowโฆ you need no convincing. If you donโt knowโฆ 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. Thereโs no real need to stir the pan as it begins to boil. Swirl the pan if youโd 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 doesnโt have to fill the pan completelyโฆ 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.
166 Responses
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 Iโm going to try it without the water bath, thoughโ 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 youโre using a thin/ easily heat conducting pot! Will definitely be making this again with a small tweak, the candy is delicious!
this is the same thing as peanut brittle but you leave out the peanuts and you dip them in chocolateโฆeasy peezy
Love,love, love the emotional insructions!! Totally want a cookbook with them. Recipe on one side. Emotional instructions on the other!
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?
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 Blumโs 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.
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?
I love honeycomb!! and with dark chocolate sea saltโฆ.brilliant! Making it for the holidays.
In Sammamish, Washington (near Issaquah, home to the magical Boehmโs) we called this candy sea foam, and I havenโt 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 โ and I plan to โ I can assure my mother that my inevitable shrieking and hopping around during the second step is perfectly normal.
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.
I make this for my son in law for Christmas. heโs from England and itโs called honeycomb there.
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 โ 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 itโs difficult to come by). So Iโm afraid I will be looking into other recipes to make honeycomb, perhaps there are some with honey.
in England they use something called Golden Syrup. I use that (got it at a specialty store)
Iโm just here browsing the interwebz and this is the 3rd reference Iโve seen to honeycomb candyโฆI think this is a sign! Canโt wait to make some!
Sherry Tejada
Everything you post looks delicious! I love these pictures!
WOW!
this is a must try!
This candy is very delicious and addictive.
does placing the hot pot into cool water warp your pot?
worried about that!
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 weekโs 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 youโre interested. Enjoy your weekend!
https://floptimism.blogspot.com/2013/08/weekend-wrap-up.html
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.
Oh Joy! I couldnโt see a pic, flickr said i wasnโt allowed. Hope you can fix it.! BTW Iโm trying this recipe tomorrow.
I bought your book, months ago, every time i use it, i say: letโs see what Mamma Joy has for me today, she never fails!
You never do! good vibes to you!
Oh for Heavens sake! I havenโt 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 Iโm gonna try! Thanks for sharing this recipe and bringing back so many Summer memories!
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 โฆ Iโd use a Silpat on a baking sheet next time because I think the greased foil made things a bit sticky โ 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. Iโd rather just take the pot off the heat next time and stir in the soda โ thoughts?
haha thanks for that clarifying ps! Now Iโm going to add this to my pinterest โ I donโt 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 donโt like sweets. Then people would unfollow like whoa.
Your experience with making this reminds me of the first time that I made marshmallows and nearly cried of fear.
We call it โhoneycombโ 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.
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 ?
I heart honeycomb.
Yummy! But my dentist would not approve! :-)
This is fascinating-I donโt think Iโve seen this recipe by any name. It sounds like the old โMary Janeโ candy we used to get at my Auntโs house!
A Violet Crumble lover loves this!
I usually forget about the chemistry in my cooking/baking until something goes wrong. Itโs usually scienceโs fault. Never mine. This seems much more like an edible science experiment, though. Iโve seen Nigella make it on TV, and it looks a bit frightening. Way to be brave for the sake of deliciousness.
Joy, I think this is my favorite post of yours so far! You should โlive-blogโ the steps of the recipe process more often, itโs hilarious. (And totally true, BTW. Those are my exact thoughts when I make peanut brittle!)
And I totally didnโt get an engagement vibe reading your last post. Just sayinโ.
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 โangel food candyโ Yummmm.
Looks yummy! And Iโm happy to say that I got engaged on Sunday!
Iโve been reading you from the early days. Like, election cookie days. This? This emotional commentary of honeycomb crazy? My favorite thing youโve written. Please for the LOVE do that more often.
Also, if you could do me a solid and incorporate Cheetos into something soon, thatโd be awesome. Iโd like to pretend like Iโm being fancy and on purpose with my Cheetos instead of shoveling them from the well-loved, greasy bag. Thank you much.
This is one of my favorite posts of yours. Also, I love honeycomb. Crunchie chocolate bars have always been my best. I canโt wait to try this!
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! :-)
I can totally relate to the โwhatโs burning?โ comment. Oh caramel, why do you have to be so finicky? But totally, totally worth it.
This looks absolutely delicious! I can honestly say I have never had this before but someday when Iโm in a candy-making mood, I will have to try it. My favorite homemade โcandyโ that I have made so far has been marshmallows. They were quite tasty!
FashionEdible Blog
one of my favourite cadbury bars is crunchie, i even made some ice cream with it
ill definitely try this one out, thanx!
Hahaha at โitโs just like stabbingโ.
Iโve never had honeycomb candy beforeโฆ.but I like challenging kitchen projects and am intrigued!
No one around me knows what honeycomb candy isโฆ.so sad. I remember getting it in Easton PA at holidays at my grandmaโs 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 arenโt long enough. Shouldnโt they cover your WHOLE arm just in case? Thanks so much for this recipe!
I have made these before, from a Martha Stewart recipe. YUM. Yesterday, I spent $10 buying crunchy bars for my girlsโฆ 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!!
Yeah, Iโd probably eat the whole batch tooโฆ whenever I do something like that all I want is chips, lots of chips!
Lady, you always write wonderfully, but this post is a cracker! If you havenโt got your next cook book ideas solidified, then I think the โemotional instructionsโ might be the way to go.
This is my hubsโ favorite candy (โcrunchieโ when weโre in London, now โviolet crumbleโ in Sydney). I like it best when itโs not too hard, I guess that has something to do with how long you wait as itโs boiling down? Iโll experiment with your recipeโ it looks divine.
Thatโs 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, itโs definitely possible!!
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!
IโVE 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 Iโm really excited to try this
I have never heard of this. But think I must make it ASAP.
Hi Joy!
Your photos are beautiful. Would you consider making them available for sale? -Jody
This post made me laugh out loud. Made my day!
And yet again, you, your witty words, your candy instructions, slay me, alasโฆ
I love honeycomb and I need this in my life, stat!
Ummmm you are the best part of my dayโฆ. so friggen hilarious.
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.
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.
chemistry you can eat is definitely the best kind of chemistry.
OMG! My mouth waters, this is so yummy!
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 andโฆ).
Joy, you are absolutely hilarious! I go through the same emotions when I take a day off of exercising by telling myself that Iโll eat healthier that dayโฆthen for dinner, I devour a bowl of cereal, homemade loaded nachos, and some insanely decadent dessert while watching Pretty Little Liars. Yeah, donโt 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!
yep, sign me upโฆ Iโll take a few..
lovely idea!!
My husband loves this stuff but you canโt find it anywhere in NC. his dad ships it to us from Wisconsin. Heโs totally going to freak when I make this for him!
Holy crackle chemistry! Gurrrrl, Imma need this now
I think I scared people who saw me cry-laughing (craughing? craffing? anywayโฆ). Your blog makes me happy.
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 donโt write one, I will!
I now know what Iโm taking on the plane with me this weekend! Yum! I wonder what my chances are of it making through security at LAXโฆ
In Georgia itโs called brittle and we add pecans or peanuts!
Whatโs the opposite of gorilla pants? Girl youโve 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?
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.
Fold some of it into softened vanilla ice cream and refreeze. Iโd say Iโm sorry, but itโs too amazing to be sorry. :)
i really like the way you think.
So beautifulโฆwhich seems like a weird thing to say about candy..but it is so who cares
I have so much respect for you successfully making honeycomb. Iโve tried it twice, and both attempts have ended in either burning (sugar or um, skin) and/or tears. Yours looks amazing!
My first attempt at this was such a failure because I didnโt have the patience, but it was well worth a second try โ crazy addictive candy!
This is love.
A cookbook with emotional instructions! It would save me from the inevitable mid recipe freak out! Love it!
Hello dear
I just follow your lovely blog on Bloglovin!
Please do the same if you wish!
https://www.bloglovin.com/blog/10021039
Love,
Corina
https://www.corina-popa.blogspot.ro/
OH! And when she made it, she made it with Golden Syrup, which I happened to find at Fresh Market!
Oh PLEASE write emotional instructions in your cookbook! Theyโre pretty much exactly how I think!
Oh, the popcorn and cayenneโฆ? Yeah, did that.
But Iโve 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 โamazing please god yes I have to make it now because she said itโ status.
Hooray for sponge candy! After visits to my parents in Buffalo, I like to treat my coworkers to a box. Now they donโt have to wait until I make a tripโฆ but I still love an excuse to visit Wegmanโs bulk candy aisle :-)
In the former coal-mining lands of Newcastle upon Tyne, UK this is known as Cinder Toffee! Wish I was brave enough to make itโฆ
Oh *please* write more emotional timelines with the recipes, I like to know Iโm not alone in the craziness ; p
iโm terrifiedโฆ TERRIFIED to do this. but i really want to. halp me, joy.
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 oneโฆthanks for sharing..
Emotional instructions would be such a great idea for your next book Joy! Lovely recipe, as usual.
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
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. iโm all over it. thank you!!!!
Iโm beyond ecstatic when I saw your post!!! Iโve 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 youโll never post anything that isnโt great and Iโm trying this one ASAP. Thank you.
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 itโs not so bad if you make it yourselfโฆ..Thanks Joy!
HA! I would SO buy a cookbook with instructions written like theseโฆ.those are the things you really need to know. :)
Umโฆyouโre 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 โshould this be taking this long?โ I swear candy thermometers have agreed to mess with us on thatโฆ
Please please please write a cookbook with emotional instructions! It would make my world.
And loving the chocolate coated honeycomb, obviouslyโฆ
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.
We call is angelfood candy, hot air & sponge candyโฆ.in any case, we love it!
I would be addicted to this after one biteโฆ.Iโm sure of this!
youโre 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
and this is why youโre my all time favoriteโฆโmy pot holderโs on fire. pfffftโ joy, thank you for posting this BRILLIANT recipe. this is my go to candy and now maybe Iโll 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 wonโt feel as guilty when I do the same.
xo, W
I couldnโt 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. :)
I saw a recipe like this on Nigellaโs show awhile back and finally tried it myself a few weeks ago. SO delicious. But I definitely didnโt think to dip them in chocolate. What a fool I was.
Hahaha, this post is hilarious! Itโs pretty much just how I sound when Iโm cooking! This looks delicious. Iโve been curious about how this gets made!
-Becca
Ladyface Blog
Emotional instructions are a must. As honeycomb, I guess.
Oh yes. This looks delicious. And the emotional commentaryโฆyes! I can hear myself saying (screaming) all of that. First time I made caramel I totally had a very similar conversation with myself. ;-)
Ha, this may be the funniest post ever.
I make this stuff for christmas presents, so addicting to make and eat!
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 โ hmmm, but I know what treat my girls and I are going to make tonight!
These look perfect!! Such a fun idea!
i was SO excited to see this recipe! this was my great-grandmaโs favorite candy, and she gave all her great-grandkids a bag for christmas every year. my grandma still keeps up the tradition, and iโm hoping to continue it one day with my kids and grandkids. maybe i will even make it homemade.
I am gonna do this as soon as I leave the library today! x
You are so hilarious! And adorable. Love the emotional instructions!! Ever since Iโve started reading your blog (some months ago), Iโve tried lots of the recipes you post and I must say that youโre 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
No, really, youโre 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 donโt have people. Iโve got a husband who can pretend to be people though. Yeah, that could work.) have your people call my husband-pretending-to-be-people.
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 โ I canโt make thisโฆ I will, too, eat the entire batch :(
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 Iโd forgotten about them. Until this post. I must acquire a candy thermometer and the necessary groceries immediately!
Love your emotional and technical instructions! Thank you!
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
My family calls this fairy food and my husbandโs family calls this angel food, but either way, itโs delicious! I have my great-auntโs recipe which is only sugar, cornstarch, and baking soda. And then you smother the candy completely in chocolate. Double-dipping allowed.
https://themagicapron.wordpress.com/2011/12/12/a-bit-of-science-a-bite-of-magic-fairy-food/
All I know is that itโs crazy, tasty science!
I honestly donโt think Iโve ever had this, but it looks deliciousโฆplus the fact that you posted something dipped in chocolate two days in a row is making me seriously want to try this!
Iโm torn as to what the best line in this post is, but โItโs just like stabbingโ is up there. Dying.
Oh, this is going to be sinful. I just know it!! Canโt wait to try it.. :-)
Riciculously hilarious!
When I received this as an email this morning the next email in-line was a diet program. How is that for luck?
OK, I seriously laughed out loud at this post and my kids were like, โwhatโs so funny??โ Your writing is so fabulous! Love your blog, cookbook, recipes, and podcast but somehow havenโt commented till now. Sorry! I canโt 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.
Iโve 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, donโt we? :)
Ooooo the addition of salt has really got my attentionโฆ.
Iโve no intention of making this but will read it again and again with laughter. :)
thatโs real.
โItโs just like stabbingโ really got me going. Thinking Iโm gonna have to make this. If it turns out well Iโm thinking itโs gonna be packaged up given out as favors at a wedding shower.
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. Canโt wait to try this recipe!
I love the idea of making a homemade candy!! This sounds lovely joy!!
Ohh my gosh this looks so addicting!
Omg. This post is hilarious. I snorted out loud reading your emotional run down. I totally wouldnโt be able to stop myself from eating the whole batch. Peanut brittle dues the same thing to me! Love it!
you just summarized my exact emotions when i attempt to make honeycomb candy. except yours is beautiful and isnโt on the ceiling like mine typically is. Iโll be trying your recipe the next time i feel brave enough to attempt it.
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
Joy, you are my FAVOURITE!!!!! (And, yes, in Canada, โfavouriteโ has a โuโ)
so incredible. i may or may not have snorted out loud while reading your emotional instructions. iโm up for the cookbook!
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!!
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!
I need this candy in my life! I love the idea of writing emotional instructions along with technical stuff โ it makes sense really:)
Joy this looks awesome. I love honeycomb candy and I love that you DIYโed it! My post tomorrow is chocolate covered peanut brittle! Itโs got so many similarities to this! I love candy like this! And good call on dipping it in chocolate!
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.
โOh! Itโs fun to crack this candy! Itโs just like stabbing.โ That may just be my fav line of your blog EVER. This looks both tasty AND stress relieving.
That was a fun post to read! I usually skim them, but this one was good!