Equipment
Ingredients
Candy Base
- 60 g white granulated sugar, dry
- 2 baking soda, powder
- 5 ml vegetable oil, liquid
Nutrition (per serving)
Method
Prepare your workstation immediately, as the candy sets rapidly. Lightly grease the silicone mat, the bottom of the press, and the cookie cutter with vegetable oil.
Place half the sugar (30g) into the ladle or small pan over low heat. Stir constantly with a wooden chopstick until the sugar melts completely and turns a clear, golden amber color. Remove from heat immediately if it begins to smoke.
Remove the ladle from the heat source. Immediately add a pinch of baking soda (approx 1g) and whip vigorously with the chopstick for 5-10 seconds. The mixture will foam up, double in volume, and turn a creamy light brown (ochre) color.
Pour the foaming mixture onto the prepared silicone mat in a single circular mound. Use the spatula to scrape it out quickly.
Allow the mound to cool for about 10-15 seconds until the surface is slightly tacky but not wet. Gently press down with the greased press to flatten into a disc about 0.5cm thick.
Quickly press the cookie cutter gently into the center of the disc to make an indentation, but do not cut all the way through. Lift the cutter and allow the candy to cool completely and harden.
Repeat the process with the remaining ingredients for the second candy.
Chef's Notes
- Mise en place is critical; once the baking soda touches the sugar, you have seconds to work.
- If using a gas stove, keep the ladle about 2-3 inches above the flame to melt the sugar slowly.
- Do not wash the ladle with water immediately after use; the caramelized sugar will harden instantly. Heat the ladle again to melt the residue, then wipe with a paper towel.
- Use a ratio of roughly 1 pinch of soda to 1.5 tablespoons of sugar for the best honeycomb texture.
Storage
Freezer: 1 month — Store in airtight container with desiccant.
