How to Make Honey Comb Candy
Whatever name you call it, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles.
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Ingredients
1 cup granulated sugar (200g)
1/3 cup corn syrup (80ml)
1/3 cup water (80ml)
2 ½ teaspoons baking soda
chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers
Instructions
00:00 Introduction
00:32 Line an 8x8 square pan with parchment paper and set aside.
Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
01:26 Combine sugar, corn 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 (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
02:12 Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
Without stirring, cook to 300°F (149°C).
03:01 Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
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.
03:27 Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan.
03:53 Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.
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Recreating My Great Grandpa's Lost Candy Recipe!
Recreating My Great Grandpa's Lost Candy Recipe! He made coconut brittle decades ago, so long ago the recipe no longer exists! But today we tried remaking it with just a half batch, so get it while you still can!
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Hercules Candy has been on Steve’s side of the family since 1910(ish). When he took over in the 70’s, he anticipated after 10 years of hard work, he could move the business out of the basement and into a real storefront. Unfortunately, it took until 2018 for that to happen, but hey at least it happened! Steve and Terry own the shop, Craig (the social media manager) is their son, Cara (wrapper and shipper extraordinaire who is poised to take over the shop one day) is their daughter and Leah (who doesn’t love being on camera and is very elusive) is their oldest daughter. Karen has been working for Hercules Candy since the twins (Craig and Cara) were about 6 months old and everybody else is a new recruit. Don’t forget to subscribe and hit the ???? for more videos!
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Angel Food Cake Recipe
My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud!
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We 3 Homemade Christmas Candies: Seven Layer Bars, Coconut Balls, Rocky Road
I've been making Christmas candies every year since I was a kid and these are my favorites. They're all very easy and use many of the same ingredients so I'm making quarter recipes of each so I can have a variety of candies and still be able to eat them all within the month of December.
Timestamps:
Seven Layer Bars: 0:01
Coconut Balls: 5:07
Rocky Road: 16:07
Seven Layer Bars: (The version I made in the video is half of this. The original recipe is twice this.)
Dump into an 8x8 baking dish lined with parchment in the following order:
8 crushed graham crackers (or any other kind of hard cookie)
1 stick melted butter (or margarine or coconut oil)
A layer of chocolate chips (about 1/2 a bag) (or any other kind of melty candy)
A layer of butterscotch chips (about 1/2 a bag) (or any other kind of melty candy)
A layer of shredded sweetened coconut (leave out or replace with nuts if you don't like coconut)
A layer of chopped nuts (leave out or replace with coconut or seeds if you're allergic to nuts)
Half a can of sweetened condensed milk (if you can't have diary, you can make your own non-dairy sweetened condensed milk. Check out this lady's video:
Bake in a 350 degree oven for about 20 minutes or until the edges are brown (it will continue to cook a little after you remove it from the oven). Let cool on a wire rack, then cut into squares.
Coconut Balls:
Makes 60+ candies: (The version I made in the video is half of this. The original recipe is twice this.)
Combine in a very large bowl, in this order:
1/2-1 stick of butter (if you have a difficult time mixing stiff doughs with your hands, use the full stick)
1/2 can sweetened condensed milk (about 6-7 ounces)
1tsp vanilla extract
7 oz shredded coconut
1 1/2 cups chopped walnuts
1 pound powdered sugar (stir into the mixture in small batches)
About halfway through adding the powdered sugar, you will have to mix the dough with your very clean hands. Roll the dough into little balls. Consider that the balls will be larger when they're covered in chocolate. You should wind up with about 60 balls.
Chill the balls overnight.
Set up a double boiler (a medium sized pot with 3-4 inches of water, very lightly simmering, with a heat-proof bowl over it.)
Pour in:
2 bags of bittersweet chocolate chips
1 tsp coconut oil
Gently melt the chocolate. Once it's completely melted, drop a candy into it and swirl until it's coated. Drop coated candy on parchment paper to harden. Repeat the process with all the candies. If you have leftover chocolate at the end, use it in 7-layer bars or rocky road candy!
Rocky road (in a loaf pan):
6 oz choc chips
6 oz butterscotch chips
1/4 cup peanut butter
5 oz marshmallows
1/8 cup chopped peanuts (optional)
Full recipe (in a 9x13 dish):
2 bags chocolate chips (about 24 oz)
2 bags butterscotch chips (about 24 oz
1 cup peanut butter
20 oz mini marshmallows (or one 16 oz bag)
1/2 cup chopped peanuts (optional)
*If you want, you can replace either of the chips with any other kind of melting chip you like: white chocolate, peanut butter, toffee, etc.
**If you want, you can replace the peanut butter with any other nut or seed butter (almond butter, sunflower butter, etc.)
With either method, melt the chips and peanut butter together in a big bowl in the microwave on low. Check every 30 seconds and stir. Pull out of the microwave when the chips are mostly melted and finish melting out of the microwave by stirring and letting the residual heat do its thing.
Stir in the mini marshmallows.
Line your baking dish with foil (up the bottom and sides), then pour the mixture into the dish, spreading it out to the corners until the top is relatively even. Chill in the fridge for a few hours or overnight. Remove from the pan (using the foil) and cut into squares.
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Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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