Prep 5 mins
Cook 15 mins
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! ;)
- 1 1⁄2 cups sugar
- 1⁄3 cup corn syrup
- 1⁄3 cup honey
- 1⁄3 cup water
- 2 teaspoons baking soda, finely sifted
- chocolate, for coating (optional)
- 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.
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.
I can't leave stars until I get this right! This isn't only my first time making honeycomb candy, it's my first time making ANY candy. I'm not big on sweets, but this is one that I used to love as a kid, so I thought I'd give it a go. Well, major failure ensued, but I'm sure it was my own fault. My candy thermometer is slowwww to register the correct temperature, so by the time it said 270F, it was actually well over 300F. So I took it off the burner and, naturally, by the time it registered 270F again, it was actually far below that. I'm not sure how to maintain the correct temperature without an instant read CANDY thermometer, but if anyone has any ideas, please let me know. I ended up burning it, even though it was on the burner for fewer than 10 minutes after the initial sugar dissolving part. Then, when I put the baking soda in and stirred.... WHOOPIE!! What fun that was! What a mess it was! I poured it into the oiled baking dish and STILL it kept rising! Up and over the edges and onto the counter it went, and I hadn't even emptied the saucepan yet! It was EVERYWHERE. :lol: I then made the mistake of touching the surface to see if it was hard (the overflowed edges were), but it wasn't and subsequently deflated. It tasted pretty good and I can see how, if one doesn't burn it, it would be right on the money taste- and texture-wise. After chiseling all the hardened candy from the pan, dish and counter top, (hot water releases the INSANE glue it creates), I ended up with a couple of ounces of edible candy, which I'm now happily munching on. Thanks for posting, Julesong!
I cannot Thank you enough for this recipe. I have been searching for a week, I didn't know a name for it. I didn't know any ingreadients. I only knew what it looked like, from back when I was a child. (long long time ago). So I have asked others if they knew the name, and I have searched the web, to no help. Until today. Thank you soooo very much JDL253