honeycomb_7

Honeycomb

I was thinking just yesterday that this mid January Denver weather could not be better. Don’t get me wrong, I’m still much more of a summer girl- but it’s been sunny and in the 50’s for the last few week and I’d much rather have that then freezing temps (sorry snow lovers!). But then I woke up this morning and there’s a thin layer of ice on every surface outside (insert rolling eyes emoji right here). 

In other news, the restaurant group I work for is planning to open up a new restaurant in the next few months! Yes, again! This one will be in Downtown Denver, with a Mediterranean inspired menu. In the next coming weeks I’ll begin menu testing with all the different dessert ideas I’ve got (which is my FAVORITE THING EVER)  and I’ll keep you all posted with the news! Not a bad way to kick off the year, huh?

 Honeycomb is made by making a caramel sauce, you cook down different sugars until it reaches a certain temp, then instead of adding cream or butter (like you would for caramel), you add baking soda. What it does is immediately causes the sugar to foam up and then firmly set up- trapping all the bubbles in place, making for the most unique looking candy pieces ever. I’ve garnished cakes with these, topped ice creams, and kept in some tupperwear just to snack on! The light crunchy honey taste is just so addicting!

Plus- this candy is gluten free, dairy free, nut free, and egg free! Indulge!

 

Honeycomb Candy

Sugar 2 cups

Corn syrup ½ cup

Honey 4 T

Water 1 cup

Baking soda 4 tsp

Directions:

In a medium sauce pot, heat water, corn syrup, sugar, and honey on medium to high heat. Attach a candy thermometer.

Measure out the baking soda and set aside.

Prepare a baking dish with parchment paper. I use a 9”x13” baking dish, lightly spray and cover with parchment paper.

 When the sugar mixture reads 300 degrees F (148 C), whisk in the baking soda. This will quickly cause the sugar mixture to foam and bubble up. Quickly pour into prepared baking dish. Let this set up for 1 -2 hours.

Once it’s solidified, break or chop into chunks. Use to garnish a cake, sprinkle over some ice cream, or just snack on!

Honeycomb

Honeycomb candy!
Author: Saura Madani

Ingredients

  • 2 cups sugar
  • 1/2 cup corn syrup
  • 4 Tbsp honey
  • 1 cup water
  • 4 tsp baking soda

Instructions

  • In a medium sauce pot, heat water, corn syrup, sugar, and honey on medium to high heat. Attach a candy thermometer.
  • Measure out the baking soda and set aside.
  • Prepare a baking dish with parchment paper. I use a 9”x13” baking dish, lightly spray and cover with parchment paper.
  •  When the sugar mixture reads 300 degrees F (148 C), whisk in the baking soda. This will quickly cause the sugar mixture to foam and bubble up. Quickly pour into prepared baking dish. Let this set up for 1 -2 hours.
    Once it’s solidified, break or chop into chunks. Use to garnish a cake, sprinkle over some ice cream, or just snack on!

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