Honeycomb Candy without Butter

 Honeycomb Candy without Butter

Ingredients :

  1. 1 1/3 cup (266 g) granulated sugar
  2. 1/2 cup (120 mL0 light corn syrup
  3. 6 tablespoons (90 mL) water
  4. 1/8 teaspoon cream of tartar
  5. 1 teaspoon (5 mL) vinegar (white or apple cider vinegar can be used)
  6. 1 1/2 teaspoon baking soda

Equipment :

  1. 8 x 8 inch baking pan
  2. Heavy bottom saucepan, 1 ½ to 2 quart capacity
  3. Wood spoon, heavy plastic candy making spoon or wire whisk.
Honeycomb Candy without Butter
Honeycomb Candy without Butter

Instructions :

  1. Grease an 8 by 8-inch baking pan with butter. Set this aside. (Cooking spray can be used.)
  2. Add the sugar, corn syrup, water, cream of tartar, and vinegar to a heavy-bottomed, 1 ½ to 2 quart (1 ½ to 2 L) saucepan.
  3. Heat over medium high heat with occasional stirring using a wooden or heavy plastic candy making spoon, until the sugar is dissolved.
  4. Attach a candy thermometer to the side of the pan and heat over medium heat. There’s no need to stir the pan once it begins to boil.
  5. Heat the boiling sugar mixture to 300°F.
  6. When the mixture comes to 300°F, quickly remove the pan from the heat, immediately add the baking soda and quickly whisk to combine. The mixture will become foamy and look pale. It will turn slightly golden as you whisk. (Don’t whisk too much as it will remove the bubbles.)
  7. Before the candy cools too much, quickly spread it into the prepared pan.
  8. Candy will set within 30 minutes.
  9. Crack or cut into pieces.
  10. Optional: Chocolate Coated Honeycomb Candy
  11. Melt the chocolate in a microwave or double boiler.
  12. To coat the candy, dip pieces in the chocolate, and remove it with one or two forks to let the excess chocolate drip off.
  13. Place the coated pieces on a wire rack or parchment paper lined baking sheet.
  14. Let the chocolate set before serving or packaging the candy.

Explanation :

  Addition of the water allows the sugar to dissolve and the butter to melt without scorching. The water will evaporate during the heating process.

  The sugar changes color due to the Malliard reaction (named after L. C. Malliard) in which amino acids react with reducing sugars producing the brown color and associated flavors to foods heated to a temperature between 284° to 329°F (140° to 165°C).

  When the temperature reaches 285°F, the mixture, in procedure 1, will be light brown in color. As the temperature reaches 300°F, it becomes darker. Above 300°F, the final product will be dark brown and may exhibit a slightly “burned” taste. Addition of the vanilla extract will darken the color slightly. The mixture in procedure 2 stays relatively colorless up to 300°F. The mixture becomes opaque and an amber color develops, partially due to incorporated air, when stirring in the sodium bicarbonate.

  The sodium bicarbonate (baking soda) produces bubbles of carbon dioxide causing the mixture to foam. After pouring it into the prepared baking pan, the mixture will continue to rise, followed by a slight deflation as some carbon dioxide escapes. It is important to let the mixture harden without being disturbed or it will further deflate as additional carbon dioxide escapes.

Note: 

  Homemade honeycomb candy tends to have a thick outer ”crust” or “skin”. This can be minimized by pouring the candy mixture into a smaller pan with higher sides than a typical 8 x 8 inch baking pan. After the candy has cooled, the outer crust can be cut off.

Other recipes Candy : Here

Read also:  Preparation Honeycomb Candy easy and simple

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