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  • 1 cup granulated sugar (200 g)
  • ⅓ cup corn syrup (80 ml) (liquid glucose)
  • ⅓ cup water (80 ml)
  • 2 ½ teaspoons baking soda (koeksoda, jy kan nie bakpoeier gebruik nie)
  • chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars

Line an 8 x 8 square pan with baking paper and set aside.
Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don’t turn up the heat above medium to speed up the process or you could ruin your candy).
Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
Without stirring, cook to 149°C. Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It’s going to bubble up quite a bit).

The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don’t over-stir or you’ll end up deflating your candy and won’t have any holes.
Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

If you do not have corn syrup you can make your own:

  • 2 cups (450 g) sugar
  • ¾ cup (170 ml) water
  • ¼ teaspoon cream of tartar (there is no substitute for this)
  • 2 teaspoons lemon juice*
  • a pinch of salt

In a heavy bottomed saucepan, over medium heat, add the sugar, water, cream of tartar and lemon juice.
Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it reduces significantly and becomes a thick syrup that drips off your spatula slowly. This will take roughly 15 to 20 minutes. You can test if it’s ready by putting a drop on a cold plate and placing it back in the fridge for 10 minutes. If it is really thick once it’s cold then it is ready. To be even more exact, you want it to reaches 110 degrees on a candy thermometer.
Remove from the heat and put the pot in a bowl of cold water to cool it down quickly. Once the syrup cools down completely use as directed in your recipe.
You will end up with roughly 1 ⅓ cups (398 g) of corn syrup substitute. Store in an airtight container at room temperature for 3 months.

Recipe Notes:
*The lemon juice prevents the sugars from crystallizing once stored.

Recipe posted by Leandre Lea Maree
Photo: Leandre Lea Maree

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