Honeycomb Candy

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:

  1. Make sure your baking soda is measured, sifted and ready.
  2. Make sure your 9×13 pan is lined with foil and greased.
  3. Place your candy thermometer in your pot. Do not let the tip touch the bottom of your pan!
  4. Heat the sugar & syrup at a medium heat stirring nonstop.
  5. As the mix turns into a liquid add food coloring. Continue stirring.
  6. Heat until your mixture reaches exactly 300°F on your candy thermometer.
  7. YOU MUST WORK FAST FROM HERE ON!
  8. Remove from heat.
  9. Briskly stir in Sifted baking soda.
  10. Your mixture will begin to grow fast, make sure the baking soda is well stirred!
  11. Pour evenly onto your foil lined greased pan. GUIDE THE POURING AS YOU GO TO COVER THE PAN.
  12. DO NOT SMOOTH OR SPREAD WITH A SPOON!
  13. 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.
  14. Leave in the snow for approximately 10 to 15 min.
  15. Your brittle should be hard.
  16. Bring inside and break into pieces.
  17. 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

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