Salut mes p’tits croissants!
Today we are making a delicious treat that I personally use as a garnish in my dessert. A honeycomb looking sweet treat, fairly simple to make.
Be cautious, as we are cooking sugar at a high temperature. So watch yo fingers.
When I worked in the UK, this candy was very popular and still is. Anyway less talking, more cooking!
Let’s go, shall we?
Makes 1/2 sheet pan
Honeycomb
1 cup (200gr) sugar
1/3 cup (80ml) maple syrup
1/3 cup (80ml) water
2 1/2 tsp baking soda
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Line an 8×8 square pan with parchment paper and set aside.
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Combine sugar, maple syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil.
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Once mixture begins to boil, attach your candy thermometer and don’t stir any longer.
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Without stirring, cook to 300°F (149°C).
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Once mixture reaches temperature, immediately remove from heat and stir in your baking soda (heads-up! It’s going to bubble up quite a bit).
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The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don’t over-stir or you’ll end up deflating your candy and won’t have any holes.
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Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces.
- Bon Appétit!
