Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

Free Offer
No Bake Recipes: 21 Fuss-Free Easy Desserts eCookbook

Our free eCookbook, No Bake Recipes 21 Fuss-Free Easy Desserts, will provide you with some great treats that you will not be able to resist.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

(1)

Honeycomb Candy

Ingredients
  • 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
Instructions

(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.

Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

  • Facebook
  • Google Plus
  • Twitter
  • Pinterest
  • Twitter
  • Blog
  • Email
  • RSS

1

© Copyright 2014 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo