I’ve always loved all things having to do with bees and honeycomb. Bees are just amazing creatures and their honey is so beneficial for us. So when I saw chocolate covered honeycomb a few months ago at a swanky grocery store, I grabbed it thinking it was real honeycomb! But it turns out that it’s really just a really impressive looking candy. So I had to learn how to make it and then share this Chocolate Covered Honeycomb recipe with you!When I say this is an easy candy recipe, I mean it. The four year old helped me with all the cooler steps. It’s sweet and crunchy yet almost melts in your mouth all at the same time. It looks like a butterfinger candy bar but tastes like honey and is a much gentler texture. It’s good and would make amazing holiday gifts.
How to Make Chocolate Covered Honeycomb
So what do you need to make it?Honey, corn syrup, sugar, chocolate coating, a deep pan and parchment paper.It’s going to seem like these ingredients won’t make much candy but it will! Do not double unless you need enough for an army.Start by combining 1/4 cup of honey, 1/2 cup corn syrup, 2 cups of sugar and 3 tablespoons of water in a deep sauce pan and stir together. Now’s the important part. Turn the stove to a medium high heat and do not stir it! Let it cook together until it reaches 300 degrees or about 12-13 minutes. You want it to be a nice light amber color.
While this is cooking, line your pan with parchment paper and grease it liberally.
When it’s ready, remove it from the heat and stir in 1 tablespoon of baking soda. Watch out because it’s going to react quickly.
Whisk or stir it together briefly until well combined. Do not over stir.
Now pour it into your pan and let it set. Yes, that is the real color. It went from the light orange color above to the bright orange as it cooled.
Now you just need to let it set and harden for 30 minutes. Go do your nails or come do my laundry, whatever floats your boat.
When it is hard all the way through, take a knife and cut off pieces. Do this over a sheet of parchment paper because it crumbles easily.
You’re going to be left with a pile of honeycomb candy such as this. The great part is that you can eat it just like this! It’s still yummy. But if you’re in a high humidity area, such as Houston, the candy will start melting if not stored airtight. So the best option for me is to cover it in chocolate to make it last longer.
You can use any type of chocolate that you wish such as milk chocolate chips or dark chocolate chips to cover the candy. I went for the easy route and just picked up chocolate candy coating at the grocery store (in the baking aisle).
Melt the chocolate in your microwave. Slowly dip the candy into the chocolate, using a spoon to make sure all sides are covered. Then use a fork to pick up the candy and tap it lightly on the side of the bowl to get rid of excess chocolate before placing it on parchment paper to set. If you use real chocolate chips the chocolate can take up to an hour to harden. The chocolate candy coating was set in minutes.
Once the chocolate has hardened, you’re ready to go!
Try a piece and then come back here and tell me what you think.
Combine honey, corn syrup, sugar and water in a deep pan on the stove. Stir together quickly and then turn the stovetop to medium high and do not stir again. Watch closely to keep from bubbling over. Cook until mixture reaches 300 degrees, about 12-13 minutes and a light amber color.
While mixture is cooking, prepare a deep pan by lining it with parchment paper and greasing it liberally.
When mixture is at 300 degrees or a light amber brown, remove from heat and quickly stir in 1 tablespoon of baking soda. Mixture will expand rapidly.
Pour into prepared pan and let cool and harden for 30 minutes.
When the candy is hard, cut into smaller pieces over a sheet of parchment paper.
Melt chocolate in microwave according to package directions. Coat candy in chocolate and set aside on parchment paper to harden.
Enjoy!
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The toffee section, or the “sponge”, is completely coated with milk or dark chocolate. Sponge candy is made from a few simple ingredients. Sugar, corn syrup, water, vinegar, and baking soda are what create the magical filling of sponge candy.
Cadbury's Crunchie is one of the UK's favourite chocolate bars. Comprising of milk chocolate with a honeycomb centre, the Crunchie was originally made all the way back in 1929 and remains a hugely popular snack.
Joe Roetheli is the founder of Pets Best Life, maker of Yummy Combs, dog treats that work like dental floss for a more complete cleaning and give dogs a boost of protein. Yummy Combs, he says, address three health concerns for dogs: Dental health, nutrition and safe eating.
If it's any darker than that, it means your sugar is too hot and the honeycomb will taste burnt and bitter. Once you have dissolved the sugar and you start to simmer your sugar mixture, you shouldn't mix it as sugar crystals will start to form – which will ruin your honeycomb.
Honeycomb candy's texture is the main difference between it and the well-known Erie delicacy, sponge candy. Whereas sponge candy has a fine, sponge-like texture full of tiny air bubbles, the air pockets of honeycomb candy are larger and have a more defined shape to them.
Much of the characteristic distinction between the two is hinted at in their names. Fudge cake packs a thicker, denser cake layer, a velvet departure from the more delicate, fluffy cake layers found in a chocolate cake. Think of the textural difference between a block of fudge and a block of chocolate.
Cinder toffee has a whole host of other names, depending on which part of the world you come from. Although cinder toffee is what we call it in the UK, the most common name is of course honeycomb (and no, honeycomb candy is not made out of real honeycomb, but that would be cool, wouldn't it?).
Honeycomb is rich in carbohydrates and antioxidants. It also contains trace amounts of several other nutrients. Its main component is raw honey, which offers small amounts of protein, vitamins, and minerals — but is composed of 95–99% sugar and water ( 3 , 4 ).
A: Honeycomb is made of wax which is extruded from glands in worker bee abdomens. The wax is chewed and softened, and then formed into cells about 5.5mm wide and 11mm deep.
They're all names to describe a candy that's made from combining brown sugar, corn syrup and baking soda. The lattice structure of the candy is caused by the baking soda reacting with the acid, resulting in these little air pockets throughout the candy. These pockets of air make it look like honeycomb!
Honeycomb is basically beeswax and raw honey, so it's 100% edible and safe to eat. The beeswax alone has very little nutritional value, with the exception of trace amounts of Vitamin A. However, since our system does not break down beeswax, it can help the body move food and waste through the gut.
The honeycomb tastes like the honey inside the comb. So honeycomb from different plants and trees will have a different flavor. Most people prefer a mild tasting honeycomb, like acacia, clover or gallberry (holly). You can also find wildflower honeycomb at some markets, which is generally darker in color.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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