Bone Brittle Candy

I’m calling this candy “bone brittle” even though it’s not technically brittle– this is (and also amazing). But, the pockets of air and shards of sugar in this honeycomb candy remind me of the porous cross-section of brittle bones, so . . . there you go! But what’s even more fun than eating this honeycomb is making it. The recipe is pure science– the addition of baking soda to the hot molten sugar makes it begin to foam and bubble up . So it’s time to get all mad scientist and have some fun with that Halloween candy!!

I packaged the bags in cellophane bags and cute little custom made tags that you can print right here.

Line a baking sheet with a silpat or foil coated in vegetable oil.

Put the sugar, syrup and cream of tartar into a medium pot and turn the stove on high heat. Don’t stir the mixture, but swirl every so often. Heat on high heat until the mixture begins to bubble and reaches 300 degrees or the “hard crack” stage. Remove the pot from the stove. Working fast, quickly whisk in baking soda but only whisk 3-5 times, the mixture will immediately foam up. Immediately pour the mixture onto your silpat.

Allow the honeycomb to harden at room temperature and peel off the silpat. Break off into chunks and seal in air tight containers.

Pack into little treat bags. Simply print these labels out on blank placecards.

HONEYCOMB (AKA BONE BRITTLE)

Ingredients:

• 1 cup of caster sugar
• ½ cup of golden syrup or corn syrup
• a pinch of cream of tartar
• 1 ½ teaspoons of baking soda, sifted

Directions:

• Line a baking sheet with a silpat or foil coated in vegetable oil.
• Put the sugar, syrup and cream of tartar into a medium pot and turn the stove on high heat. Don’t stir the mixture, but swirl every so often.
• Heat on high heat until the mixture begins to bubble and reaches 300 degrees or the “hard crack” stage. Remove the pot from the stove.
• Working fast, quickly whisk in baking soda but only whisk 3-5 times, the mixture will immediately foam up. Immediately pour the mixture onto your silpat.
• Allow the honeycomb to harden at room temperature and peel off the silpat. Break off into chunks and seal in air tight containers.

(images by HonestlyYUM)