HONEYCOMB CRUMBLE Kathy Virgin
1 recipe of Honeycomb
2 pkgs 12 oz chocolate bits *see note
To make the Honeycomb Crumble break the honeycomb
into small pieces. Melt two *12 oz bags of
Stir the crumbled
honeycomb into the melted chocolate and drop spoonfuls onto waxed paper and let
set. Really good!
Yield: 2 1/2
pounds of candy
Honeycomb
1 cup sugar 1
tbsp vinegar
1 cup dark corn syrup 1 tbsp baking soda
Line an 9 X 9 pan with
foil and lightly butter it.
Combine sugar, corn syrup, and vinegar in heavy
saucepan. Cook over medium heat,
stirring until sugar dissolves. Continue
cooking without stirring until a little of mixture dropped in cold water
becomes brittle, or to 300 degrees f. on candy thermometer.
Remove candy from heat. Quickly stir in soda; mix well. Pour into lightly buttered 9x9x2 inch
pan. Do not spread as candy will spread
itself. Cool. Break into pieces.
Keep in airtight container, as candy begins to
weep if exposed to the air unless dipped in chocolate.
Don’t try to make this on a rainy day.
Yield:
about 1 lb. Candy