Bourbon Honeycomb Candy Recipe - Pastry Chef Online (2024)

FAQs

What to do with failed honeycomb candy? ›

Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy. Otherwise, chalk it up to experience and watch the temperature more closely next time. I have a batch of gooey toffee now too. So im just either enjoying it as is or adding bit or chunks of it to my coffee or ice cream.

If your sugar syrup isn't hot enough, it will make your honeycomb very chewy. The best way to make sure your sugar is at the right temperature is to use a sugar thermometer. The mixture should be at the 'hard ball' stage, which is normally between 121-130 degrees Celsius.

Chewy honeycomb happens when the mixture hasn't been cooked for long enough. This is most common when you don't use a sugar thermometer. If you don't heat the mixture to 149°C the sugar won't achieve the brittleness required for that crumbly, crunchy texture.

Under high enough compressive load, the honeycomb reaches a critical stress and fails due to one of the following mechanisms – elastic buckling, plastic yielding, or brittle crushing. The mode of failure is dependent on the material of the solid which the honeycomb is made of.

Choose the best honeycomb

It's all good unless the melted sugar is cooked for too long, when it will burn and the bitterness detracts from the acid-sweet pleasures expected. If you undercook it, it will not set properly.

Why Is My Homemade Honeycomb Chewy ? The syrup is taken off the heat too soon, it's a common mistake and one I made! Underheating the sugar makes the honeycomb sticky so it won't set correctly. Keep your eye on the sugar thermometer and make sure the temperature reaches at least 146 degrees C or 295 degrees F.

The mistake most first timers make is to take the syrup off the heat too soon. This makes the honeycomb sticky and doesn't allow it to set correctly. Whole volumes have been written about the science of candy making.

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

The soda reacts with the acid to make bubbles, and the syrup foams. When the cooked syrup is poured out and begins to harden, many of the tiny bubbles are trapped before they can escape (another reason the baking soda is added at the end).

It is really important to make sure the sodium bicarbonate is well mixed or else your honeycomb may taste a bit salty (from excess sodium).

How do you soften honeycomb? ›

Heat softens honeycomb. Add a few small chunks of honeycomb on top of the bread. While the honeycomb won't melt entirely, it will become more pliable, allowing you to spread it on the toast with a knife or fork. As the honeycomb heats up, it will not only become softer, but more aromatic as well.

The commonly-accepted name of this popular candy comes from the final texture of the finished candy as well as the honey with which it is made. Honeycomb candy's texture is the main difference between it and the well-known Erie delicacy, sponge candy.

Luckily, homemade honeycomb can last forever — just like honey. However, the honeycomb will keep for longer in dry environments, so if you live in a humid climate, make sure you freeze it to make sure it maintains its form. If dipped in chocolate, your crunchy bar should last a month's time.

Can dogs eat honeycomb? Honeycomb is basically pure sugar, so we really don't advise sharing this tooth-rotting, calorific human treat with your pup.

Uncoated honeycomb

These will keep in an airtight container for about a week (maybe longer depending on the container). Make sure to separate the candy pieces with parchment paper or wax paper in between them. The more they are exposed to air, the more sticky and soft the candy will become.

Honey and honeycomb are incredible substances you can keep in your pantry forever—they never expire or spoil if you store them properly.

Temperature – allow the sugar syrup to reach the required temperature of 149°C known as hard crack. Taking the syrup off the heat too soon is a common mistake, causing the honeycomb to be sticky.

Honey and honeycomb do not expire. Ever. Unless the honeycomb is stored improperly or moisture is introduced to the container. Store honeycomb at room temperature in a sealed container or jar and your honeycomb will keep as long as it takes you to eat it (not long for a bee charmer).