So England is not often known as the land of yummy food, but they do have some tasty tasty candy. One of the things I found there are these delicious things:
And, as of yet, I have not been able to convince any UK friends to send me large quantities of them. However, I have finally found a work around to that: Homemade honeycomb candy. Oddly, this candy doesn’t involve any honey, but it is still quite tasty.
Homemade honeycomb candy
(adapted from here (though she oversells how scary/difficult a process this is))
Chocolate for dipping
couple handfuls (~4oz?) of semisweet morsels (though dark or milk chocolate would be good too, I just had this at home)
~1/2 tsp vegetable oil
1 1/3 cup granulated sugar
1/2 cup light corn syrup
6 tablespoons water
1/8 teaspoon cream of tartar
1 teaspoon apple cider vinegar
1 1/2 teaspoon baking soda
Line an 8-inch square baking pan (though I think a bigger would be better as I thought the pieces I got with this were a bit thick) with foil and lightly grease the foil. Set aside.
Fill an empty sink with about 2-inches of cold water Set up a whisk and the baking soda near the sink. Definitely prep this before cooking the sugar.
In a medium, heavy bottom saucepan whisk together sugar, corn syrup, water, cream of tartar, and vinegar. Attach a candy thermometer to the side of the pan and heat over medium heat. Heat boiling sugar mixture to 300 degrees F, no stirring required.
When the mixture comes to 300 degrees F, quickly remove from heat and gently set the pan in the cool water in the sink. This will sizzle, and it could warp a pan if you have a cheap one, I just dipped the bottom of it in there without actually setting it in there. Immediately add baking soda and quickly whisk to combine. The mixture will become foamy and frothy and look pale. It will turn slightly golden as you whisk. Before the candy cools too much, quickly spread it into the prepared pan. It will deflate a bit, maybe almost halfway? It cools and hardens quickly.
Candy will set within 20 minutes. Crack into big pieces (I stabbed it with a knife, it was fun).
Put the chocolate and vegetable oil (the oil prevents the chocolate from seizing) in a bowl and melt, stirring frequently. There are two good ways to melt chocolate. I prefer the fake double boiler concept. To do this, fill a pot with a some water, then set a metal bowl over that so it floats on the water. Put the chocolate and oil in this bowl, and heat it over low heat. Stir frequently as the chocolate melts. The other option is to use the microwave, which is fairly straightforward. Put chocolate and vegetable oil in a bowl, microwave until it starts to melt, take it out, stir it, microwave a bit more, stir some more, repeat until melted.
Dip and/or sprinkle with melted dark chocolate. Allow to rest in the refrigerator until chocolate hardens. Place in an airtight container, or eat it all at once, whichever : )