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11/04/2011 National Candy Day Candy Covered Honeycomb

Source of Recipe

Candy Addict


Recipe Introduction

It’s National Candy Day! Humans have been eating candies and sweet confections for thousands of years. The ancient Egyptians preserved nuts and fruits in honey, and the Aztecs and Mayans consumed chocolate during religious rituals as early as 300 AD. Today, there are thousands of different types of candy, all with their own unique history. For example, did you know that Tootsie Rolls were created by Leo Hirshfield of New York in 1896? He named them after his daughter, who was nicknamed "Tootsie." The average American eats twenty-five pounds of candy each year. That may seem like a lot, but the average person in Denmark eats thirty-six pounds each year! Whether you like chocolate, caramels, hard candy, or marzipan, treat yourself to something delicious to celebrate National Candy Day!

List of Ingredients

HOME COOKIN’ 11/04/2011 National Candy Day Candy Covered Honeycomb



Candy Covered Honeycomb


1 cup sugar
4 Tablespoons corn syrup (or golden syrup)
2 tsp bicarbonate of soda (baking soda) sifted into 1 tablespoon of water
Dark chocolate/chocolate bark, for melting



Recipe


Line a rectangular Pyrex dish (or similar) with baking paper, ensuring the paper comes up a few inches over the edges of the dish.

Use a pot bigger than you think you need. Over medium heat, melt the sugar and syrup in a pan for about 5 minutes, stirring gently. Increase the heat to boiling as the mixture becomes more liquid and the sugar dissolves. Once the entire surface is boiling gently, cook without stirring for about 10 minutes until you achieve a golden brown colour. Quickly sprinkle the dissolved bicarbonate of soda over as wide an area as possible and stir through as quickly but gently as you can – be sure to take only a few seconds, or you’ll lose the volume. Don’t worry if tiny specks of baking soda remain – it won’t really affect the final product. The mixture will froth up in a volcanic-like eruption and the trick is to combine the bicarb while bursting the bubbles as little as possible.

Pour into your dish and leave to harden.

Once hardened, break into large pieces and dip carefully into melted dark chocolate. Using a fork, tap the edge of the block so that excess chocolate runs off and into the bowl. Place onto a clean sheet of baking paper to harden. When done, store in an air tight container – do not place in fridge or near moisture as it will weep and melt into an mess.