Honeycomb brittle is one of my favorite brittles to make, not due to the taste, but because the way it froths and bubbles up the moment the baking soda hits the syrup. I am still amused by it, and how something so simple can have such a complex effect. The baking soda also seems to highlight the taste of the honey. I added the ginger to give it just a little bit more bite.
- 1 1/2 cups Sugar
- 1/4 cup Honey
- 1/4 cup Water
- 1 tbsp Ginger Paste
- 1 tbsp Baking Soda
- Line a baking sheet with a piece of parchment paper or a silicone matt.
- Combine all of the ingredients, except for the baking soda, in a deep (the mixture will boil up) heavy bottomed pot, and bring it to a boil.
- Insert the candy thermometer into the pot.
- Reduce the heat slightly so that the mixture does not overflow, and continue to stir and cook it until the thermometer reads 300 F (~149 C) entering into the hard crack phase.
- Drop in the baking soda, and give it a quick, 2 second, stir. The syrup should bubble up. Do not worry if the baking soda is not fully mixed in.
- Immediately, pour the syrup out onto your parchment or matt.
- Allow it to cool for at least half an hour before using your hands to brake it into pieces.
Tip: Place the pot directly into the sink along with any other syrup coated cooking implements and pour hot water over them allowing the syrup coated surfaces to soak. You’ll be thankful when you return 10-15 minutes later to clean them. The caramel should come right off.