Honeycomb Candy

I figured since I was all sugared up, I should write about it! I have always loved candy and being raised by grandparents, I was allowed to have it whenever I wanted it---not a good parenting choice. I know sugar is addictive. I am living proof.

I always have candy around the house, but the funny thing is, as an adult I don't eat a ton of it any more. But if I DON'T have it in the house I crave it. Once it is here, I may eat a couple of pieces and then it will sit. Today though, I felt like making candy. We always made candy at Christmas. I mean, we made CANDY, like 30 kinds, every Christmas. We also made "candy houses" and gave them to friends and family.

If you have never seen a candy house, my grandparents made houses out of cardboard and "furnished" them with cardboard/poster board furniture that they made. They always had a fireplace/chimney for Santa, and lights around them. Then they covered the entire outside with frosting and candies. Imagine a cardboard gingerbread house with furniture.

We made many kinds of fudge, gum drops, divinity, chocolates etc. We would make some cookies too but not like other people did, or I do now. By the way, why do people only bake cookies at the holidays and why are people expected to bake cookies at the holidays?? I bake less then because everyone bakes more....

So one thing we did make occasionally was honey comb candy. If you have never had it, it is super simple and tastes like an airier, lighter peanut brittle without the peanuts. You can cover it in chocolate, or drizzle chocolate on it, or just leave it plain. Sometimes chocolate on sugar is too much even for me....

Honey Comb candy

Make sure you have a candy thermometer

Line an 8" pan with parchment paper or nonstick foil

In a medium sized sauce pan (You will need room for expansion once that baking soda is stirred in) add:

1 c sugar

1/2 c dark corn syrup

1 tsp white vinegar

Stir this gently over medium heat until the sugar melts and then stop stirring.

Allow to boil, without stirring until it reaches 300 degrees on the candy thermometer.

Turn off heat and immediately add 1 tsp baking soda

Stir to mix it all together. It will become airy and light (honestly it looks like spray foam insulation)

Pour into lined pan. Don't spread it or make it completely even, just pour it in the pan as evenly as possible.

Let sit and cool 2 hours and will become airy brittle.

To break apart, keep the parchment paper around it and smack it on the counter. Keep the paper around it or it explode all over like dropping glass.

You can now melt chocolate and dip or drizzle it or just leave it plain.

Store in air tight container. Do not refrigerate or freeze, because it will get sticky.