Just looking at the ingredient list for making this honeycomb made my blood sugar increase. And my pancreas was practically begging me not to make it: “Dude, I CANNOT produce that much insulin that fast. Just don’t.”
In all seriousness, this is not something you’d want to eat every day or eat a lot of, but it does have some good uses. Plus it’s really fun to make.
I’m not that much of a sugar eater these days, but honeycomb caught my attention because of its varied uses. It can be used as a cake or ice cream topping. Dipped in melted chocolate or white chocolate as a standalone snack works well. While looking online, I did find a photo of a corndog-type invention with honeycomb instead of breading.
Actually, if you can get the honeycomb cut into uniform rectangles, you could dip those in chocolate and have a really good candy bar. It could also be used in place of sugar for coffee or tea. There’s got to be a way to somehow combine it with melted chocolate and peanut butter. I may have to try that some day.
What you’ll need:
- 2 cups sugar
- 0.5 cups corn syrup
- 4T honey
- 1 cup water
- 4t baking soda
- Flavoring extract, optional (I used almond)
What to do:
In a medium or large saucepan heat all the ingredients BUT the baking soda over medium-high heat. Insert a candy thermometer or have your infrared thermometer at hand.
Have the pre-measured baking soda and a whisk at the ready.
Meanwhile, spray a baking dish with spray oil and line with parchment paper and have it ready. You’ll want to use a pan that’s about 117 square inches, which is 9 x 13 inches or about 11 x 10 inches.
Now for the fun part. Cook the liquid and let it get to 300 degrees F. This actually takes awhile, as the water cooks out of the mixture, allowing it to gradually increase in temperature.
When the thermometer reads 300 degrees, quickly remove pan from the heat and the thermometer (if using that type) from the pan and whisk in the baking soda.
The mixture will bubble and foam up, like a middle-school science experiment. When the baking soda is completely incorporated, quickly pour the mixture into the baking dish and let it cool and harden for a couple of hours.
When it solidifies and cools, you can break it up or try to chop it up. It’s more fun to smack it though.