 |  Fall Leaves on Butterscotch |  Christmas Sprinkles on Chocolate |
 |  doesn't spread much |  will be thick |  break into pieces |
 notice the air pockets |  Butterscotch ganache * Fall leaves |  |  Chocolate ganache * Christmas sprinkles |  |
This is very easy to make and is perfect for someone who hasn't used a candy thermometer before. The recipe doesn't make very much, so you have enough to package up as a gift (and maybe some to keep for yourself), but you can easily double or triple the recipe if you want more for Holiday gifts. Has a VERY PRONOUNCED HONEY FLAVOR
Easy HONEYCOMB CANDY
1 tsp. baking soda ...............................................1/2 cup white sugar
2 TB white corn syrup..........................................2 TB water
1 TB honey
You will need a candy thermometer and a rubber scraper that is all one piece (not one where the scraper part comes off of the handle, because the honeycomb will be sticky when you use it later and you don't want the scraper part to fall off) ** Be prepared to work quickly when the honeycomb reaches 300 degrees!
Optional: about 1 cup chocolate or butterscotch chips + 2 tsp. Crisco (melted together for about 60 seconds in microwave ~ then whisk well to combine) ~ if you want to dip ends of the shards of HONEYCOMB
Optional SPRINKLES for dipped Honeycomb
****
Line a baking sheet or pan (doesn't need to be larger than about 9x13" if you're not doubling the recipe) with parchment paper and set aside.
Whisk together sugar, water, corn syrup and honey in a medium, heavy-weight saucepan ~ then put burner on medium and put your candy thermometer inside the pan. Heat on medium until the thermometer reaches 300.
Remove from heat and whisk in the baking soda just until incorporated. (Isn't it cool how it foams up?) Now ~ quickly scrape all the honeycomb out of the pan onto the prepared baking sheet with your rubber scraper. It won't spread (and you do NOT want to spread it or you'll break the air bubbles), so just move the pan around a little as you scrape out the honeycomb. It will be thick, but won't spread at all on your pan.
Let it cool completely (at least 45 minutes or so). Lift the parchment paper out of the pan ~ then lightly "drop" the parchment paper (with the honeycomb on top) down onto your counter, to break it into pieces (shards). (The tiny pieces you'll get are your "reward" ~ haha ~ must taste everything you make!)
If you want to dip ends of the honeycomb into either chocolate or butterscotch, melt the chips as described above ~ then set them on a small rack over the used parchment paper (to catch drips) until that's hardened. You can do some small sprinkles now if you want (but quickly ~ only a few pieces at a time, because the ganache hardens quickly)
Easy HONEYCOMB CANDY
1 tsp. baking soda ...............................................1/2 cup white sugar
2 TB white corn syrup..........................................2 TB water
1 TB honey
You will need a candy thermometer and a rubber scraper that is all one piece (not one where the scraper part comes off of the handle, because the honeycomb will be sticky when you use it later and you don't want the scraper part to fall off) ** Be prepared to work quickly when the honeycomb reaches 300 degrees!
Optional: about 1 cup chocolate or butterscotch chips + 2 tsp. Crisco (melted together for about 60 seconds in microwave ~ then whisk well to combine) ~ if you want to dip ends of the shards of HONEYCOMB
Optional SPRINKLES for dipped Honeycomb
****
Line a baking sheet or pan (doesn't need to be larger than about 9x13" if you're not doubling the recipe) with parchment paper and set aside.
Whisk together sugar, water, corn syrup and honey in a medium, heavy-weight saucepan ~ then put burner on medium and put your candy thermometer inside the pan. Heat on medium until the thermometer reaches 300.
Remove from heat and whisk in the baking soda just until incorporated. (Isn't it cool how it foams up?) Now ~ quickly scrape all the honeycomb out of the pan onto the prepared baking sheet with your rubber scraper. It won't spread (and you do NOT want to spread it or you'll break the air bubbles), so just move the pan around a little as you scrape out the honeycomb. It will be thick, but won't spread at all on your pan.
Let it cool completely (at least 45 minutes or so). Lift the parchment paper out of the pan ~ then lightly "drop" the parchment paper (with the honeycomb on top) down onto your counter, to break it into pieces (shards). (The tiny pieces you'll get are your "reward" ~ haha ~ must taste everything you make!)
If you want to dip ends of the honeycomb into either chocolate or butterscotch, melt the chips as described above ~ then set them on a small rack over the used parchment paper (to catch drips) until that's hardened. You can do some small sprinkles now if you want (but quickly ~ only a few pieces at a time, because the ganache hardens quickly)
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