This chocolate-covered, light-as-air, sweetcrispy confection is also known as ‘sea foam’.
Recipe: Chocolate CoveredHoneycomb
1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1 cup dark corn syrup 1 tablespoon white vinegar 1 tablespoon butter 1 tablespoon baking soda 2 cups (12-ounces) semisweet chocolate chips1 tablespoon vegetable shortening
Line bottom and sides a 13 x 9 x 2-inchbaking pan with lightly buttered aluminum foil. Set aside.
Combine combine the brown sugar, sugar,corn syrup, vinegar and butter in a large, heavy cooking pot.Cook over medium heat, stirring constantly until sugar dissolves.Continue cooking syrup, without stirring, to 300°F (150°C)on a candy thermometer, about 15 minutes. (A small amount ofsyrup will separate into brittle threads when dropped into coldwater.)
Remove from heat and stir in baking soda,mixing well. Mixture will foam up. Quickly pour into preparedpan. Allow to set at room temperature until firm. Invert panand peel off foil. Break into pieces.
Melt chocolate and shortening in doubleboiler over simmering water; dip candy pieces in chocolate. Placeon waxed paper-lined baking sheets and allow to dry at room temperature.Store tightly covered at room temperature.
Makes about 2 1/2 pounds candy.
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