In late summer, the family and I took an epic road trip exploring the East Coast. There was so much history and amazing experiences! Meals were mostly picnics and fast options, but there were a couple fancier meals thrown in (stay tuned for an amazing copycat salad from the trip). We also had some super unique ice cream at a small ice cream shop.
The flavor Hubs and I were drawn to was Goat Cheese Honeycomb Ice Cream. It was such a fascinating play of flavors. While I wish I could remake the ice cream at home, I know I would never be able to do it justice without an ice cream machine.
However, another component, the honeycomb toffee, was also a new to me ingredient, so I decided to give that a try.
Honeycomb Toffee is interesting because it has only 3 ingredients. Honey & sugar and boiled to hard crack stage, then baking soda is added in and it bubbles like crazy, creating a stunning honeycomb pattern in the cooled candy.
On its own, I found the candy to have a very aggressive flavor (almost burnt, but not). However, when paired with chocolate - it tones down with those toffee notes coming through for an amazingly tasty candy combo!
Sunday Funday
Candy
- Chocolate Brigadeiros by Karen's Kitchen Stories
- Chocolate Medallions by Mayuri's Jakoni
- Dark Chocolate Miso Rocky Road by Food Lust People Love
- Honeycomb Toffee by Amy's Cooking Adventures
- Honeycomb Candy by A Day in the Life on the Farm
- Milk Cream by Sneha's Recipe
- Snowberry Torrone by Culinary Cam
- Chocolate Brigadeiros by Karen's Kitchen Stories
- Chocolate Medallions by Mayuri's Jakoni
- Dark Chocolate Miso Rocky Road by Food Lust People Love
- Honeycomb Toffee by Amy's Cooking Adventures
- Honeycomb Candy by A Day in the Life on the Farm
- Milk Cream by Sneha's Recipe
- Snowberry Torrone by Culinary Cam
Honeycomb Toffee
Recipe from Baking Off Script
¾ cup granulated sugar
9 tablespoons honey
2 teaspoons baking soda
Line a baking sheet with parchment paper.
Mix together the sugar and honey in a medium saucepan over medium heat (make sure the pot has room as the mixture will bubble up in the last step.)
Cook, stirring occasionally until the mixture reaches 300 degrees F (Hard Crack Stage) on a candy thermometer.
Immediately remove from heat and stir in the baking soda.
Once stirred in, pour the hot candy onto the prepared tray. Allow to cool for 30 minutes, then break into pieces.
I have made it once for decorating the outside of a cake. It really is fascinating to watch!
ReplyDeleteYour honeycomb looks perfect! And that ice cream sounds amazing, too.
ReplyDeleteYour honeycomb looks perfect! And that ice cream flavor sounds amazing, too. I will have to try your process. Mine included water which may have diluted the effects of the baking soda.
ReplyDeleteHoneycomb toffee, soooo yummy. It reminds me the Cadbury Crunchie chocolate that I use to have as a kid. I've been a bit hesitant to try out honeycomb recipe at home. Your recipe is easy to follow. And in ice cream, now that must have been so flavourful.
ReplyDelete