This bourbon honeycomb candy recipe is delicious. The toothaching sweetness is cut by both the bourbon and the addition of a judicious amount of salt. I think you will really love it.
10.5oz1 1/2 cups granulated sugar + 1 Tablespoon molasses OR 10.5 oz brown sugar (1 1/2 cups, well-packed)
Bourbon-Infused Honeylight corn syrup and water combined in a 1 cup measure: 1/2 honey, 1/4 corn syrup
¼cupwater
⅜teaspoonkosher salt
2teaspoonssifted fresh baking soda(if it has been sitting in your pantry for a few months, buy new)
Instructions
Line a half-sheet pan with Silpat or spray it lightly with pan spray. Set aside on a heat-proof surface convenient to the stove.
Place all the ingredients except the salt in a heavy-bottomed 3 or 4-quart saucepan. Stir well and bring to a boil over medium heat.
Once the mixture comes to a boil, turn the heat up to medium-high, and cover with the lid for a minute or two to wash down any sugar crystals from the sides of the pan.
Remove the lid and cook, gently swirling the pan occasionally, until the mixture reaches 300F-305F.
Immediately remove the pan from the heat and whisk in the baking soda until the whole mixture is uniformly foamy and light.
Pour/scrape onto the prepared pan, but don't spread it out. Just let it sit there until completely cool.
Break up (or crush to use in the Bourbon Honeycomb Chocolate Chunk Cookies). Drizzle with melted chocolate if desired.
Notes
This recipe makes much more candy than you will need to make cookies, so share with friends or just store in an airtight container at room temperature for up to a week.As with most candies, humidity affects your final product. Make this and most candies on a clear day with low humidity. Save rainy days for baking bread!Nutritional Information is based on 1/20 recipe.