February 04, 2008

turn yourself around

the other day i saw my very first episode of nigella express. i've read many times on how good she is, etc. personally, i didn't like the style in which the show was filmed; candle lit rooms and vasilene lenses, and darling glances to the audience. she was making some roasted chicken legs, s'mores, coleslaw, and and the end she made what she called hokey-pokeys. growing up i remember going to the corner store and getting what we called honeycomb candy, or sponge candy all the time. i couldn't remember what the portions were in her recipe so google it was. the first recipe i came across didn't have honey- i thought that was weird for a honeycomb candy. the one i actally made today was from recipezaar. it's a bit chewy on the edges, but maybe i didn't maintain the temperature consistently enough, or maybe just needs more time to cure. either way, what a science experiment! wow! when that baking soda hit the hot sugar mixture... if it were red, you'd think there was a volcano near by (sorry no pics of the expansion)!
hokey pokey (honeycomb candy)

1 1/2 cups sugar
1/3 cup corn syrup
1/3 cup honey
1/3 cup water
2 teaspoons baking soda, finely sifted
chocolate, for coating (optional)

In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved. (in my previous candy making days, every recipe says to not stir with a spoon/spatula, but to swirl the pot- which is what i did)
Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
Using a wooden spoon, quickly stir in finely sifted baking soda. (i used a whisk)
Immediately and quickly pour the mixture into a large oiled baking dish.
(Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.)
candy has completely cooled, remove from pan and break into pieces.
Many lovers of honeycomb candy like to coat the pieces in chocolate- it's like a crunchie bar!


Chefhades said...

mmm, looks good. i'm thinking of making a pavlova? save me some...

eatme_delicious said...

Ooo this looks delicious!