Crunchy Candy Delight (Print-Friendly Version)
A crisp, airy treat that breaks apart in crunchy bites. Tastes great plain or dressed up in chocolate!
# Ingredients:
→ Honeycomb Base
01 -
1/4 teaspoon salt (sea salt or table salt, your choice)
02 -
2 teaspoons baking soda
03 -
1/2 cup water
04 -
1 cup white sugar
05 -
2 tablespoons honey
06 -
1/4 cup light corn syrup
07 -
1 teaspoon vanilla extract
→ Optional Chocolate Topping
08 -
1 1/2 teaspoons coconut oil or solid shortening
09 -
1 1/2 cups semi-sweet chocolate chips
# Steps:
01 -
Grab an 8 x 8 dish or big pie pan and line it with parchment, leaving at least an inch hanging over the edges for easy lifting later.
02 -
Mix together sugar, water, honey, and corn syrup in a heavy medium pan. Attach your candy thermometer to the side for accuracy. Stir until it's clear, then heat on medium until it hits a perfect 300°F (this is the hard-crack stage).
03 -
Quickly take the pan off the heat. Stir in the vanilla, salt, and baking soda. It'll foam up a lot, so stir just enough to combine everything evenly. Don’t overdo it.
04 -
Carefully scrape the foamy mixture into the lined dish using a spatula. Avoid spreading it out, as this may ruin the airy texture.
05 -
Leave the honeycomb to cool down at room temperature for about half an hour. Once firm, pull it out using the paper edges and break it into pieces with your hands or a knife.
06 -
If you’re doing chocolate, melt the chips and coconut oil or shortening together in a double boiler. Stir until smooth. Spread the warm chocolate gently over the cooled honeycomb and let it set before breaking it apart.
# Notes:
01 -
Using a candy thermometer will help you hit the exact 300°F needed for the right texture.
02 -
Keep it in an airtight container at room temperature, and it’ll stay tasty for up to a week.
03 -
Humidity can make honeycomb sticky, so store it in a dry place.