Sunday, September 12, 2010

Honeycomb, Honeycomb, Oh Honey Honeycomb

Honeycomb

It's another Bramble'versary - this time for someone not only near and dear to my heart, but someone also related to me by blood (my lil' brother!). I will admit to a little selfishness when choosing the dessert that I decided was 'Erik's favorite' dessert. We both loved Chocolate Covered Honeycomb growing up and I was especially craving it today when I started planning for Erik's 4-year Bramble'versary.


How to make Honeycomb
Honeycomb
* 2 cups granulated sugar
* 1/2 cup Light Corn Syrup
* 1/4 cup Honey
* 1/4 Water
* 1 Tbsp (heaping!) Baking Soda

You need a candy thermometer. Do not attempt this project without one. Take a baking pan and rub butter all over the bottom of the pan and lightly flour it.

1. Add the sugar, corn syrup, honey and water into a pot that has at least 3 times the head space. The entire thing poofs up like crazy in a bit and overflowing sugar is a huge mess.

Honeycomb

2. Stir the ingredients together until smooth with no lumps.

3. Put the candy thermometer into the mixture. Turn the heat onto medium-high.

Honeycomb

4. Wait, no stirring, until the mixture reaches at least 300 degrees. The brown caramel color is what you're going for. Turn the heat off. Wait for at least a minute until the mixture has stopped bubbling.

Honeycomb

5. Add that generous Tablespoon of baking soda to the mixture. Stir. Stir. Stir. Watch for the poof. See it? It keeps growing.

6. Pour into your lightly floured, buttered pan.  Don't fill it up all the way because the entire mixture keeps poofing.

Honeycomb

7. Let sit for 2 hours until hard. Hit with a hammer to break up.

8. Optional: Dip into chocolate for a sweet yummy surprise.

Honeycomb