Science was my weakest subject in school. Although I had not yet decided on an occupation, I knew that it would be in a creative field, to which science would be irrelevent. As it stands, I was wrong. Science and creativity are two sides of the coin that is cooking. Modern cooks understand this.
Despite my lack of interest in hypothesis and theories, the experiments captured my attention. One in particular was the effect of carbon dioxide when combining baking soda (sodium bicarbonate) with an acid. The voluminous foam that billowed out of the beaker and all over the lab table delighted and fascinated me.
I find myself now, many years later, reliving that experience. This time, the results are edible and delicious.
honeycomb
candy
3/4 cup sugar
2 Tbspns water
2 Tbspns honey
1 1/2 tsps
baking
soda
Because the final steps must be executed rapidly, before you start cooking the sugar have ready: a baking sheet that has been well greased or lined with a silpat, a whisk and the premeasured baking soda.
Spread the sugar out in an even layer in the bottom of a large saucepan. Drizzle the water and honey over the sugar and place on a burner over high heat. Cook, without stirring, until it reaches 300F. You will observe the sugar melting, then the syrup forming small, tight bubbles, then the bubbles will become larger and looser and finally, the syrup will begin to take on an amber color. When it reaches 300F., immediately remove it from the heat. Quickly add the baking soda and whisk just until the baking soda is mixed in. In one quick motion, dump the foaming syrup onto the prepared baking sheet. Do not spread or disturb, as this will cause it to deflate. Let it stand until cool to the touch, about 10 minutes. Break or cut into pieces. Transfer immediately to an airtight container to preserve the crispness.
Playing with Fire and Water 
This looks interesting and delicious… I think I’ll have to try it the next time I experiment in the kitchen. You have been bookmarked 😉
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This is very similar to korean candy known as bbokey! My mom used to make bbokey for me when I was little…that’s just the melted sugar with a touch of baking soda (no honey or water). She would pour it very thin and, much like when she grew up, she’d lightly impress shapes into it with cookie cutters and our jobs would be to try and eat the excesses as neatly as possible without breaking the shape. The winner got a quarter. LOL
I am going to have to try your honeyed version! thanks!
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This looked so quick and easy, I gave it a try right away. It turned out beautifully except for one problem: for a “large saucepan” I used a Creuset Dutch oven. It was too large and the syrup mixture got dark around the edges before the middle was done, so the whole had a slightly burnt taste. Great texture though. Next time I’ll use a medium saucepan!
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this is absolutely gorgeous….and i was a bio major so this is going to be so much fun to make tonight! thanks for posting this, you = awesome!
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I love this stuff! The first time I ever had it was when I was in Scotland. I never knew how to make it, but I wanted to. Thanks! It looks awesome!
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That looks interesting! And, plus, it doesn’t seem that difficult. Should give that one a try:)
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Hello,
je suis française et je n’arrive pas à trouver FST comme mesure pour le bicarbonate !
Merci de m’aider car j’ai très envie de réaliser ces bonbons ;o) !
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Similar to the cadbury crunchie
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Manue- here is the metric conversion:
170g. sugar
60g. honey
30g. water
9g. sodium bicarbonate
cook to 149 C.
bonne chance!
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Woooooow. Amazing. Adventorous. Original..:-)
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If you dont have a sugar thermometer, is there any other way of measuring the temperature?
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I gave this a try and it was delicious and a huge hit in my house! Thanks you have been bookmarked!
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Ooh, I just stumbled onto this. Looks like the inside of a Crunchie bar. I’m definately going to try it. Thanks for the metric conversion.
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OOOOO I’m going to try this! It seems very similar to the candy I get at the coast. They call it Seafoam and it is coated in thick chocolate. It is basically a Violet Crumble candy bar, but not in a bar shape.
Funny thing is, I can’t stand honey, but I looooove this candy.
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I got the sugar thermometer!
Its fantastic, I absoloutely love it.
I’ve been attempting it with Nigella Lawsons recipie but it never worked, however this gave perfect results.
Thanks to foodplayer for converting the weights and the temperature.
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I tried this twice and they both came out pretty flat. Advice needed! I sprinkled the baking powder over quickly and gave it about 5 mad stirs with a whisk and dumped it onto a nutoiled surface. Wondering what mechanics I’m not quite hitting, any clues? I’m looking for bulk baby…
When I realised I’d messed up the second time, I sprinkled over some seasalt crystals which just bedded into the still soft surface and made corkscrew shapes from thin strips whilst it was still malleable. They went great with a lemon and tequila syllabub.
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Canary- are you using baking powder or baking soda? This will only work with baking soda, aka sodium bicarbonate or soda of bicarbonate. Baking powder does contain some sodium bicarbonate, but it also contains other ingredients that will interfere with the foaming reaction. Hope this helps.
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Had to try it right away, the ingredients were so easy to come by, and the results so darn cool. I think I burnt it a bit. Its a bit darker than yours, but when you aren’t using a thermometer practice makes perfect! Thanks for the recipe!
The little bits of baking powder I failed to mix in give it a strange tingling flavor, which I actually think add to the strange fluffy crunch texture.
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Made the mistake of pouring it into a cake tin, cause i didnt have a baking tray!
It got rather stuck! As I am sure you can imagine! The kids at my orphanage loved it though!
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This I got to try out some day. I stumbled this link to remember it!
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tsp is short for teaspoon which is for you cuillère à café.
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I have tried to make this before with different recipes and it never set. I have a thermometer this time, and this recipe looked a lot more promising than the previous ones. It worked out much better than others 🙂 set perfectly. Thank you so much for this recipe!
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I tried your recipe yesterday. and even without the thermometer, it came out ok. Thanks
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I’ve tried this a few times, and I just can’t get it to come out right. I’ve pulled the sugar off the heat at 300, and a little before 300, but each time it’s come out dark in the center, with a somewhat burnt taste. I don’t stir the baking soda for very long. It’s been sitting in the lazy susan for awhile, so I wonder if that might have something to do with it. Mine didn’t puff up as much as your’s did, either. Any suggestions?
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I made this last night and it turned out perfectly. I may try gently vacuum setting the caramel next time for even bigger bubbles :-). Thank you for the recipe!
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