Wednesday, December 21, 2011

Lesson #66: Chocolate Dipped Honeycomb Candy

After much trial and error over the years, I have finally improved my candy making skills. In graduate school, many errors occurred because my friend and I are did not have a candy thermometer. We decided to "eye ball" our chocolate fudge and peach jam, which respectively became fudge and peach ice cream topping when the candy did not set. Here's my advice to you: invest in a candy thermometer if you want the recipe to work!

I thought these candies would be the perfect addition some homemade gifts I've been making this week. The recipe its self is pretty simple - just water, sugar, and corn syrup. After the sugar comes to the correct temperature (see, this is where the candy thermometer becomes helpful!), stir in baking soda, pour on a baking sheet, and cool. The baking soda bubbles up in the candy and creates a really COOL texture. It looks exactly like honeycombs!

After you break the candy into pieces (this can be messy - see the first picture), I dipped the candy partially in dark chocolate. The candy tastes like a mixture between a caramel and honey. I liked the bitterness of the dark chocolate to offset the sweetness of the candy. My husband doesn't care for chocolate and he liked the candy plain. In any case, this candy is YUMMY!

LESSON LEARNED: Use a candy thermometer!

Recipe for Chocolate Dipped Honeycomb Candy

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