Honeycomb is a delicious aerated caramel candy made with sugar, corn syrup, and baking soda. It's quick to make and totally addictive, especially when coated with chocolate and salted peanuts. Here's how to make it.
Why this recipe works:
- By combining the sugar and syrup with a little water, dissolving the sugar in the water as it heats, you ensure that the mixture heats and browns evenly.
- Taking the caramel off the heat as soon as it has turned a very light golden color guarantees that the caramel won't burn and develop an unpleasant bitter taste as it cools.
Note: Once you start whisking the baking soda into the caramel, it will bubble up like crazy, so make sure the pan you're using is large enough (at least 2 1/2 quarts); otherwise the hot caramel could spill over the side of the saucepan. Also, please be careful when working with hot caramel and honeycomb. This stuff is hot!
- 1 teaspoon baking soda
- 3/4 cup (5.3 ounces) granulated sugar
- 1 tablespoon corn syrup
- 3 tablespoons water
- 2 ounces semi-sweet chocolate
- 1/4 cup salted roasted peanuts, chopped
Place the baking soda in a small bowl and line a baking sheet with parchment paper. Set aside.
In a large heavy-bottomed saucepan (not less than 2 1/2 quart capacity), combine sugar, corn syrup and water. Heat over medium heat, stirring, until the sugar is dissolved.
Without stirring, bring syrup to a boil. Continue to cook without stirring, using a pastry brush dipped in water to wash down side of saucepan (this is to wash away stray sugar crystals and prevents the syrup from crystallizing), until caramel turns a very light golden color.
Remove caramel from the heat and whisk in the baking soda for 3 to 5 seconds; the caramel will start to bubble and swell. Pour bubbling caramel onto the lined baking sheet. Allow to cool, undisturbed, until room temperature.
Melt the chocolate in the top of a double boiler or in a metal mixing bowl set over a saucepan of simmering water (make sure bowl doesn't touch water). Using a clean, dry pastry brush or the back of a spoon, spread melted chocolate over the honeycomb in an even layer. Sprinkle chopped salted peanuts all over. Let chocolate cool until set.
Break candy in large chunks and serve. The honeycomb will keep, stored in an airtight container at room temperature, for up to 5 days.
heavy-bottomed saucepan with a capacity of at least 2 1/2 quarts (see note), pastry brush