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Honeycomb Candy

  • 1 tsp unflavored gelatin
  • 1 tbs water
  • 3 cups granulated sugar
  • 1/4 tsp salt
  • 1 1/3 cup golden syrup
  • 1/2 tbs baking soda

(aka Hokey-Pokey, Sponge Candy). Oil three 9"x5" loaf pans; set aside. Soak the gelatin in the cold water. Combine sugar, golden syrup and salt in a LARGE heavy-duty pan. I used my big cast iron dutch oven. Stir over medium heat until sugar dissolves, then continue cooking, stirring occasionally When the candy reaches 290-degrees F, hard-crack stage, Immediately add the baking soda, then the soaked gelatin (in that order). Stir rapidly!, then remove from the heat. Pour into the two pans. You might want someone who's strong enough to handle the pot because you have to move fast and it can be dangerous. The candy will foam up quite a bit, might even try to climb out of the pan. It depends on how fresh your baking soda is. Getting it to the right temperature before adding the baking soda is key. This will determine how much foam you get. Allow candy to cool completely. Dump the candy out of the pans (I used non-stick loaf pans). You may need to dip the pans into hot water to get the candy out. Break the candy into chunks. If you'd like, dip the candy pieces into chocolate. You can melt some chocolate chips and dip them into it.

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