Honeycomb Stix Recipes

HONEYCOMB CANDY

Steps:

• Line an 8x8 square casserole dish with non stick foil and set aside.
• In a heavy bottom saucepan, combine sugar, vinegar and corn syrup.
• Cook over medium heat stirring until the sugar dissolves.
• Continue cooking without stirring until digital candy thermometer reads 300*F (hard crack stage)
• Remove from heat.
• QUICKLY stir in baking soda - mixture will foam and double in size.
• Pour mixture into prepared casserole dish. DO NOT SCRAPE MIXTURE OUT. Just pour it.
• DO NOT BUMP, SHAKE, STIR, or MOVE pan. You want it to keep all those air bubbles in the mixture undisturbed as it cools.
• After 2 hours, once mixture has naturally cooled to room temperature, pull hard candy slab out of pan.
• Place slab on a cutting board and with a sharp knife, carefully start to crack the candy into chunks. Generally chunks should be around 1" pieces.
• Eat candy, storing extras or dip in chocolate.
• To dip candy, melt chocolate according to package directions.
• Place a chunk of candy into chocolate, submerge and lift with a fork. Tap excess chocolate off candy and place on wax paper to dry.
• Once cooled, enjoy.

HONEYCOMB TOFFEE

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.