![]() Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.Ĭook the mixture to 300✯, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat. ![]() Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. ![]() It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later. The chocolate and honeycomb combination isn’t new, but it sure is a winner. I mentioned that I found it hard to keep my hands off of these, but I should also let you know these received a ton of praise from everyone I had try them. It’s okay if you can’t resist though, the quantities here definitely leave you with plenty of extras to snack on. Once the candy hardens and you smash it up, the real test is keeping yourself from eating it while you make your cookie dough. It will feel a bit silly, but once you add the baking soda and the mix begins to grow, you’ll be happy that it didn’t end up all over your stove top! When you finish incorporating the baking soda, immediately pour the candy mixture into your lined pan and leave it until it hardens–this will usually be at least 30 minutes, if not longer.Īlso, it’s important that you use a large pot when making the caramel. I usually line a 9×9 baking pan with parchment paper and measure out my baking soda ahead of time. You have to move quickly when you’re making the honeycomb, so I suggest you have everything prepared before you get started. Some recipes use honey and corn syrup if you feel so inclined, but a lot of people don’t like using corn syrup, so it can easily be omitted.) (I found my golden syrup at World Market, but if you can’t find it you can easily substitute it for honey. It’s like one of those super fun science experiments–you know, the one where you put a Mentos into a bottle of diet coke–except this doesn’t actually explode all over you! Bubbles form and the color and texture of the candy completely changes. Then, you take it off the heat, add some baking soda, and watch the magic happen as you whisk. You melt the sugar and syrup and let it boil until your candy thermometer reads 300☏/150☌ (about ten minutes or so once melted, the caramel will be a dark amber color–when you start to fear that leaving it any longer might make it burn, that means it’s probably ready). Now, that might seem quite daunting at first–there are so many ways to ruin caramel or have your sugar seize on you!–but if you just let the golden syrup (or honey) and sugar melt, occasionally picking up the pan to swirl it around, and you should be fine. The process of making this candy is similar to that of making caramel. Put some of this into the cookie dough and it dissolves, infusing the cookie with the flavor of the candy. It’s incredibly crunchy with a sticky, chewy inside and a slightly bitter taste. In some parts of the UK, it might also be known as hokey pokey, cinder toffee, or sponge toffee. I don’t have an apiary in my backyard where I harvest honeycomb for bakes. Of course, milk chocolate chips are folded into the dough, adding that sweetness that every double-chocolate cookie needs.Īs good as chocolate is, the real star of these cookies is the honeycomb. There’s a richness to the flavor instead of a dry bitterness and they’re better than I ever dreamed they could be. That brings me to this version–the combination of melted chocolate and cocoa powder adds a lightness and an extra layer of depth to these cookies. I cut the amount of cocoa powder in half the next time I made them, but they still weren’t as good as I knew they could be. They were still edible, but I knew they could be better. My first batch of these used too much cocoa powder and resulted in an insanely dense cookie. The cookie itself is made with both dark cocoa powder and melted bittersweet chocolate, a combination that took three tries to get right. Combine that with the crunch of the honeycomb candy on top and the textures of this are unbelievable. The edges of these are insanely crispy but, once you reach the inside, there’s that perfect chocolate-y chew. If I have to confess, I ate two of them the day I made them despite repeatedly telling myself I could stop at one.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |