![]() The candy-making process moves fast once it gets going and you won't have time to search for ingredients or if you have a small child like me fumble with child safety locks to find your measuring spoons. Pam: Pam is the easiest way I have found to quickly grease the parchment paper. I like these pre-cut parchment paper sheets that are available from Amazon. Parchment Paper: Parchment paper is great for lining your baking sheet ensuring that the brittle does not stick making cleaning up really easy. If you want thicker pieces of honeycomb try using a 9x9 square pan instead. I am partial to silicone pastry brushes because I don’t have to worry about leaving stray bristles behind.īaking Sheet: The honey/sugar mixture is poured onto a rimmed baking sheet to cool. Pastry Brush: A pastry brush is useful to brush any stray sugar crystals from the sides of the saucepan. I prefer to use a light-colored saucepan which allows me to easily monitor the color of the sugar. Large Heavy-Bottomed Sauce Pan: A heavy-bottomed saucepan evenly distributes the heat reducing the likelihood that portions of the sugar will burn. The Thermopen is handy because it can also be used to check the temperature of baked goods and meat. You can purchase a candy thermometer that clips to the side of your saucepan or use an instant-read thermometer like the Thermopen from Thermoworks. Thermometer: A thermometer is the easiest way to be sure you have heated the sugar to the correct temperature. It is made on the stovetop in about 15 minutes. This homemade candy is really quick and easy to make. You don't want to worry about breaking up baking soda clumps as you are whisking volcanic molten sugar. Once added to the sugar mixture it will begin to react immediately. You will also want to break up any clumps in the baking soda. To test your baking soda add a teaspoon of baking soda to a small amount of vinegar. Once opened baking soda has a shelf life of about 6 months. Active baking soda is necessary to react with the acidic caramelized sugar. Make sure your baking soda is fresh and active. By waiting to add the vanilla until the candy is off the heat you will maximize the vanilla flavor.īaking Soda: Baking soda or bicarbonate of soda is what gives this crunchy candy its light and airy texture. Vanilla extract is alcohol-based and evaporates as it cooks. Vanilla Extract: Wait to add the vanilla until the candy is off the heat. It enhances and balances the other flavors in the candy. Kosher Salt: I include salt in all of my sweet recipes. If you don't like honey you could substitute corn syrup. My personal favorite is orange blossom honey. Different varieties of honey have different flavors because they are influenced by which flowers the bees are gathering pollen from. Honey: Honey is what gives this candy its unique honey flavor. Sugar: Like most candy recipes this one starts out with white granulated sugar. One of my favorites is orange blossom honey. I recommend using high-quality honey because the flavor of the honey will directly influence the flavor of the candy. This light and airy treat tastes just like honey. Made on the stovetop, this recipe is super quick to make too.This recipe uses just a few simple ingredients and a couple of easy steps.For more information please read my Disclosure Policy. As an Amazon Affiliate, I earn from qualifying purchases. I may earn a small commission when you make purchases through these links at no additional cost to you. ![]() I only recommend products that I would use myself.
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