Chocolate Honeycomb

A friend gave me a chocolate cookbook for Chanukah.  I read through it recently, and was largely disappointed, until I got to the last page.  What they called "Hokey Pokey" is often called honeycomb or sponge candy.  Honeycomb isn't my favorite candy, but I was surprised by how easy the recipe was.  I always thought it was something that had to be made by machine.  Considering they sell it at Sprouts for $8 a pound, I thought there was a lot more to it.

This is really a science experiment.  Think baking soda volcanoes, but with sugar.  And while it's fun for kids to watch the reaction, I recommend keeping them back from the hot sugar in case it bubbles over.

The one thing I didn't like about this recipe is that it went by cooking times instead of temperature.  This is candy, which really should be cooked to a specific sugar set.  When I did find a proper recipe, it said 300º, which is hard-crack.  Without the baking soda, this is basically a lollipop.

A quick word about clean-up.  Yes, there is going to be hard candy stuck to your pot and spoon.  Don't freak out.  Sugar is one of the most water-soluble compounds that exists.  All you need to do is soak the pot and walk away.  When you come back, you'll have a clean pot and sugar water.

5 Tb sugar
*2 Tb corn syrup
1 tsp baking soda
*1 cup dark or milk chocolate, chopped

1.  Line a rimmed pan with parchment, Silpat, or butter liberally.  The recipe said 8x8, but it didn't nearly fill that.  It will if you double the recipe.

2.  Stir together sugar and corn syrup over medium-low heat until the sugar dissolves and it comes to a boil, stirring constantly so you don't scorch the sugar.  Continue at a low boil, stirring frequently, until a candy thermometer reaches 300º.  This will take about 5 minutes, if you don't have one.

3.  Remove sugar from heat and stir in baking soda.  The sugar will bubble and foam.  You have about 20 seconds to pour it into the prepared pan before the reaction runs its course and the bubbles start to deflate.  Do not spread the candy in the pan; the bubbles will deflate.  You'll also notice the color change from clear to a caramel yellow.  The more you stir it, the darker it gets.

4.  Walk away.  Don't touch it.  Just let it cool to room temperature.  Once cooled, remove it from the pan and break it apart into bite-sized pieces.  I recommend protective eyewear.  Some even ended up in my hair.

5.  Melt chocolate, either over a double boiler or in the microwave.  Coat pieces thoroughly, since this will prolong the shelf life.  Set on wax paper or Silpat.  Allow chocolate to harden, then store in an airtight container.  Candy should be eaten within 3-4 days.

Makes about half a pound (forgot to weigh it before snacking)

Difficulty rating :)