Chocolate Covered Honeycomb Candy


IMG_39912Is there anything better than homemade candy? Well, homemade anything, but homemade candy really is something special.  While some recipes do involve what seems like a laundry list of ingredients, specialized lab equipment, thermometers, pans and body armor, some require little more than a few pantry staples, a watchful eye and a little patience.

This recipe is one of the latter types. Known as Hokey Pokey down in New Zealand, this honeycomb candy is made even more addictive by a coating of dark chocolate.  In under 30 minutes, magic is made- perfect for a little nibble, or any Easter basket.

2/3 cup sugar
4 TB light corn syrup
1 tsp baking soda
¼ cup chocolate chips, melted
Line with parchment and grease an 8 x 8 inch pan. Set aside.
Put the sugar and syrup into a saucepan and stir together to mix. Once the pan’s on the heat, stop stirring!
Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup – this will take 3 minutes or so.
Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil. I found to spread it, tilt the pan rather than spreading with a spatula.
Once the sugar has solidified, spread with melted chocolate. Let set until cool.
Leave until set and then bash at it, so that it splinters into many glinting pieces.
Use a deep sauce pot to avoid boiling over and burning yourself!


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