Honeycomb was a favourite of mine growing up (hello
Crunchie bars!) and I never knew you could make this at home until
Nigella Lawson showed me the way. Nigella lives on the edge and makes this without a candy thermometer so the first attempt is always a bit tricky but once you recognize the signs of readiness it's really easy to make. Honeycomb is delicious on it's own...I dipped mine in chocolate to recreate the candy bar of my youth. Totally awesome.
Ingredients
• 1/2 cup white sugar
• 4 tablespoons corn syrup
• 1 1/4 teaspoons baking soda
- Mix the white sugar and corn syrup together in a pot.
- Place the pot over medium heat and let the mixture melt. Do not stir while on the heat (it's one of those cardinal rules of candy making).
- Once the mixture is bubbling and caramelized into a golden brown, take it off the heat and quickly mix in the baking soda. The mixture will become very voluminous and turn a pale golden colour.
- Quickly pour the mixture into a small shallow pan. Silicone or aluminum pans work the best because of their flexible walls. If you use a hard metal or glass pan ensure it is lightly greased.
- Allow to cool before cutting or smashing into shards.
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