Also known as Hokey pokey. This sweet was brought to me by Nigella in one of the episodes of Nigella Express. The idea behind it is very cool, just three ingredients that together transform into these golden yellow honeycombs.
So… it’s delicious because of the airy texture that the caramel has, accompanied by ice cream it should be very interesting. However, to eat it pure is a bit weird in terms of flavor.
The taste itself is caramel-sweet, for me, there is a salty aftertaste from the bicarbonate that is not very appetizing. It’s not bad at all, but it also doesn’t generate much love for the product. Not to mention that it has an incredible water absorption capacity! It was exposed for a few minutes after it was broken and started to soften a lot.
Well, it might just be my annoyance… you know, Any second opinions?
Honeycomb Candy
Makes: 3 – 4 servings, depending on size
- 100 g refined sugar
- 60 mL yellow corn syrup (imitation honey (or 4 tablespoons))
- 7 g sodium bicarbonate (or 1.5 teaspoon)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a pan, add the refined sugar and yellow corn glucose. Mix well and place over medium heat. After bringing to heat, do not stir anymore with a spoon, just shake the pan. Cook for about 3 minutes until the sugar dissolves and turns into caramel.
- Turn off the fire. Add the baking soda and stir well.
- Transfer the mixture to a non-stick surface (silpat) or grease a baking tray. Let cool for 15 minutes, then break into small pieces and store in a well-sealed container.
