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#HONEYCOMB RECIPE HOW TO#

Once the foaming stops, the baking soda is completely incorporated, and the candy is a golden brown, pour and spread evenly into your prepared pan.

The mixture will foam up quite a bit – this is okay!

Once the candy mixture reaches 300 degrees fahrenheit, immediately remove from the heat and mix in the baking soda.

After attaching the thermometer, do not touch or stir the mixture. Once the syrup is boiling, attach the candy thermometer and watch closely. Don’t turn the heat above medium during this process. Stir until the sugar is completely dissolved and the mixture comes to a boil.

In a medium saucepan combine the sugar, corn syrup, and water over medium heat.

Having this ingredient ready is key to honeycomb texture.

Measure the baking soda into a small contain and set aside.

To begin, line an 8×8 baking pan with parchment paper and set aside.

If you pull the syrup off the burner too soon you will not achieve the desired result. Making candy like this requires a certain temperature. If you make some, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging and using hashtag #pcorecipe.Waiting for the syrup to boil before adding your baking soda can take quite some time. I really hope you love this Bourbon honeycomb candy recipe, you guys!

#HONEYCOMB RECIPE HOW TO#

If you’re unsure, please read my post about how to use a food scale. This is the scale I use, love, and recommend. NOTE: Most of my recipes are written by weight and not volume, even the liquids.Įven though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency. Either way, this candy’s deep flavor is a great contrast to its light, crunchy texture. If you want the honey flavor to really shine, just use granulated sugar and leave out the molasses. I have a recipe for old fashioned chewy butterscotch as well as butterscotch hard candy.Īny of these recipes would make wonderful gifts or just treats to have around the house. I tested it 9 times to get it as right as I possibly could.Īnd if you’ve been following me for any length of time, you know butterscotch is one of my favorite flavors. If you are well versed in candy making and like a challenge, try my crispy crunchy homemade Butterfinger recipe. My old fashioned butter mints recipe doesn’t require cooking, so it’s a great one to make with your kids. I love to make candy, and I have quite a number of candy recipes on the blog. I like to use a 4 quart pot unless I am making a very small amount of candy.Īnd now, without further ado, I give you the Bourbon Honeycomb Candy Recipe to either eat by itself, crush over ice cream or use when making your own Bourbon Honeycomb Chocolate Chunk Cookies! Other Candy Recipes from PCO Use a pot that is larger than you think you need to minimize any potential splattering or splashing.If molten sugar does splash on you, immediately dunk that part of you in the cold water. Keep a bowl of ice water handy to the stove.Don’t let young children or pets in the kitchen when working with sugar.Here are my tips for being as safe as possible:

Please use caution when working with sugar. So much hotter than boiling water, and a boiling water burn is bad enough. Use Caution When Making Honeycomb Candy or When Working with Any Molten Sugar you’ll want to invest in a good, heavy bottomed saucepan, an accurate instant read thermometer, a non-warping half sheet pan and a Silpat or other non-stick baking mat. The tools you need to make any candy are pretty much the same, so whether you’re going to be making just this candy or lots of different kinds.