Rage Baking by Katherine Alford & Kathy Gunst

Author:Katherine Alford & Kathy Gunst
Language: eng
Format: epub
Publisher: Tiller Press
Published: 2020-02-03T16:00:00+00:00

HONEYCOMB CANDY

½ cup sugar

¼ cup light corn syrup

2 tablespoons honey

2 tablespoons water

1 teaspoon baking soda

Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of parchment overhanging the sides.

In a heavy-bottomed small saucepan, combine the sugar, corn syrup, honey, and water. (Make sure the saucepan doesn’t have shallow sides because the sugar will foam up a lot.) Whisk together and then set over medium-high heat. Attach a candy thermometer to the side of the pan and cook, without stirring (it’s okay to swirl the pan if the sugar starts to brown unevenly) until the sugar reaches 290° to 300°F. Remove from the heat and immediately whisk in the baking soda—it will foam up epically. Quickly pour the mixture into the prepared baking pan and set aside to cool completely, about 30 minutes. Break or cut the candy into pieces. Store in an airtight container at room temperature for a day or two. Heads up: If it’s humid, the candy will get tacky and soft.

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