You're gonna want to write this down…

Busy as a Bee

Category: Recipe
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Sorry I’ve been a little distant lately. I’ve been spending time with our new kitty that we adopted, Gambit Zero Protoman Jr III. Yes, we gave him a full name, but we just call him Gambit. 😛

So, there’s a candy shop in Long Beach California that my friends and I make sure to stop at, every time we’re in the area… Ok that’s a lie. We drive 30-40 minutes to Long Beach just for this one candy shop. It was there that for the first time, I had honeycomb candy. It’s sweet, airy, crisp, and caramel-y. Well, sadly, the candy shop stopped carrying the awesome honeycomb candy, so I started making my own.

There are two reasons why I go ahead and take the time to make my own specific candy/cookies/treats:

1.) If “Company” stops producing awesome goods.
2.) If awesome goods cannot be found within a 50 mile radius of where I’m living, and shipping is too expensive for internet shopping.

Well, this fell into the latter. Plus, it’s an opportunity to use some of the thousands of pounds of sugar my roommate has! (We’ll get into that some other time. Long story short: I think my roommate has a Costco problem.. but his addiction ends up being our benefit!)

Honeycomb requires the use of, honey. Try to use a honey that actually tastes good, ok? Because this is called honeycomb. It’s one of these small, culinary situations where spending maybe $2-4 extra, will pay off a million times in the end, and everyone will want to know “What’s your secret?”

  • 1/4 c honey
  • 1/4 c water
  • 1/2 c light corn syrup
  • 2 c granulated sugar
  • 1 tbsp baking soda
  • some melted dark chocolate (optional)
  1. Add sugar, corn syrup, honey, and water to a pot. You want to use a large pot here because the volume triples after adding the baking soda.
  2. If using a candy thermometer, wait until mixture has reached 300 degrees. If you don’t have a candy thermometer, you’re looking for the mixture to turn an amber color. After this has been achieved, whisk in the tablespoon of baking soda. Be sure not to over-whisk.
  3. Pour onto baking sheets that have been lined (sloppily) with parchment paper.
  4. Let the blob cool, and cut into chunks.

This candy only lasts a day. No, I really mean that. It draws in moisture from the air, and what was once a light, crispy, delicate candy turns into a dense, chewy and gross mass after about 24 hours. There is a way to combat that though: protect it in a layer of chocolate!

Honeycomb only takes about 20 minutes to actually make, and another 10 minutes to cool down. So if you’re having a party later in the evening, this is beyond easy to make the day-of.

Go on! Try it! Hey, if I didn’t burn myself in the process, you’ll do just fine 😉

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4 Notes

  1. taradiane says:

    Here via your post at livejournal – that looks exactly like the Cadbury Crunchie bar that I first discovered while over in England many years ago. Man I love that stuff! Will definitely have to try this.

    • admin says:

      I’ve had Crunchie bars too! And Violet Crumble bars. They’re so good. They have a smaller honeycomb texture, and are more airy than this, but it’s close enough for me 🙂 Enjoy!

  2. jtowne says:

    Love Violet Crumble bars but can’t find them anymore. Can’t wait to try this, thanks

    • admin says:

      Me too! That’s actually why I started making honeycomb candy, they stopped selling it at local candy shops.