Honeycomb Candy
Ingredients:
- gelatin powder - 1/2 tsp
- water - 1 tsp
- sugar - 1 1/2 cups
- corn syrup - 1/2 cup OR 1/4 cup corn syrup plus 1/4 cup honey
- water - 1/2 cup
- baking soda (sifted) - 1 T
- dark chocolate candy wafers -
Instructions:
Line a 9 x 9 inch pan with parchment paper, extend paper over the edges; set aside.
In a small bowl, sprinkle gelatin over 1 tsp water, let bloom for 5 minutes.
In a pan with high sides, combine sugar, corn syrup (or honey) and ½ cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Wash down any sugar crystals from the sides with a wet pastry brush. Heat mixture to 300° F with a candy thermometer.
Remove from heat, let sit for 2 minutes, bubbling should subside (temperature needs to fall to 275° F). Microwave gelatin for 30 seconds to melt. Whisk in gelatin. (Be careful, the sugar syrup will bubble up.)
Return mixture to heat, bring temperature back up to 280° F. Sprinkle baking soda over syrup; whisk vigorously for 30 seconds. The sugar will rise up to the top of the pot, bubbling like crazy. Be careful.
Quickly pour the bubbling mixture into prepared pan. DO NOT spread the mixture, just let it settle into the pan. Cool completely (3 hours or overnight) before removing from the pan.
Break into pieces. Dip candy into melted chocolate, tap off excess. Place on waxed paper, place in refrigerator for chocolate to set.
