Honeycomb Candy

Honeycomb Candy

The mentioned amounts are enough for about 800g of candy.

Ingredients - The Honeycomb

• 300g white sugar
• 40g of corn syrup
• 100ml of water
• 2 Tbsp of baking soda

How to make it

1. Combine sugar, corn syrup and water in a medium sauce pan over medium heat.
2. Stir very gently with a fork to lightly combine.
3. Cover with a lid to steam down the sugar from the walls.
4. When the color reaches a rich amber, or 150C (300F), which will take around 15 minutes to reach, turn off the heat and drop in the baking soda. Mix to combine with a silicon spatula or a wooden spoon and whisk quickly for a few seconds.
5. The sugary mass is going to bubble up.
6. Pour into a baking tray that is lined with parchment paper.
7. Let it completely cool for 2 hours before breaking it into smaller shards.
8. Store in the fridge before covering in chocolate.

Ingredients - Chocolate

• 500g of chocolate (baking chocolate in small chunks is best)

How to make it

1. Take two hands from the chocolate and chop it into small pieces, set aside. This is our seed chocolate.
2. Melt the chocolate in a double boiler (pot of hot water with a metal bowl that holds the chocolate over it), let the temperature go up to 55C (131F).
3. When the temperature is reached add the seed chocolate.
4. Keep stirring the molten chocolate with a rubber spatula until it cools down to 30C (86F).
5. Place it back on the double boiler and let it come up to 35C (95F) in order to work with it.
6. Take the cold pieces of honeycomb and dip them into the liquid chocolate. Fish out with a fork and place on a wire rack to cool.
7. Once cooled, place the honeycomb in a bowl and store in the fridge for up to 3 days or in the freezer for up to 2 weeks.
8. Enjoy!