Recipe by Julesong
A response to a recipe request, here's a delicious old fashioned treat! Requires a candy thermometer. Best if you've made candy previous to using this recipe, as this one can be a little daunting, but hey, if you're adventurous have a go at it! ;)
Top Review by Jangomango
I made this in response to a request for home made Violet Crumbles, a sort of national candy bar in Aussieland. It worked really well. You need to do it in a fairly large saucepan since it foams up fairly spectaularly when the baking soda is added. Great care needs to be taken - it's extremely hot. Also, it's important to have the oiled baking tray all ready before you start. We broke it up when cooled and dipped the pieces in melted milk chocolate - major yummy. It keeps in a really airtight container for a few days, but once air gets to the honeycomb it starts to dissolve. I would not recommend this recipe to be made by children, even with supervision. The sugar gets much too hot.
- 354.88 ml sugar
- 78.07 ml corn syrup
- 78.07 ml honey
- 78.07 ml water
- 9.85 ml baking soda, finely sifted
- chocolate, for coating (optional)
Directions See How It's Made
- In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
- Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
- Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
- It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
- After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
- Using a wooden spoon, quickly stir in finely sifted baking soda.
- Immediately and quickly pour the mixture into a large oiled baking dish.
- (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
- Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.