Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Honeycomb Candy
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- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 121
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 30 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 320 mg
This light and crunchy candy is full of airholes thanks to a reaction from stirring baking soda into hot sugar syrup. Make sure to use a big enough pot when making it, so the sugar doesn’t boil over the sides when it foams up.
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 121
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 30 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 320 mg
Ingredients
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Directions
- Coat a rimmed baking sheet with cooking spray. Combine the water, corn syrup and sugar in a heavy medium saucepan. Bring the mixture to a boil over medium-high heat and cook, without stirring, until a candy thermometer registers 300˚ F, 10 to 12 minutes.
- Stir in the baking soda; the mixture will foam up.
- Immediately pour the mixture onto the baking sheet. (Do not spread; it’s OK if your mixture doesn’t go to the edge.) Let harden, about 1 hour. Break the honeycomb into pieces.
