This is an old fashioned candy recipe made “best” on snow days! Using nature’s cold & snow to flash cool the candy creates the perfect honeycomb airy brittle texture.
Old Fashioned Honeycomb Candy. Plain & Dark Chocolate Dipped.
Before you start you need:
- Candy Thermometer
- Outside area with snow
- 9×13 pan lined with foil & lightly greased
- Larger sheet pan to go under the greased pan
- Sift the baking soda before you start!
Ingredients:
- 1 cup sugar
- 1 cup Karo Syrup (clear)
- 4 tsp Baking Soda SIFTED
- 3 drops yellow food coloring
Directions:
- Make sure your baking soda is measured, sifted and ready.
- Make sure your 9×13 pan is lined with foil and greased.
- Place your candy thermometer in your pot. Do not let the tip touch the bottom of your pan!
- Heat the sugar & syrup at a medium heat stirring nonstop.
- As the mix turns into a liquid add food coloring. Continue stirring.
- Heat until your mixture reaches exactly 300°F on your candy thermometer.
- YOU MUST WORK FAST FROM HERE ON!
- Remove from heat.
- Briskly stir in Sifted baking soda.
- Your mixture will begin to grow fast, make sure the baking soda is well stirred!
- Pour evenly onto your foil lined greased pan. GUIDE THE POURING AS YOU GO TO COVER THE PAN.
- DO NOT SMOOTH OR SPREAD WITH A SPOON!
- Place the pan on top of the larger cookie sheet and place the cookie sheet outside nestled into the snow. Make sure its in a protected area free from animals and such.
- Leave in the snow for approximately 10 to 15 min.
- Your brittle should be hard.
- Bring inside and break into pieces.
- You can dip pieces in dipping chocolate for an extra treat.
I hope you enjoy this old fashioned winter treat as much as we do.
Until next time,
Mrs. Kay Rice
