I found this one a few minutes ago, I am going to try it shortly.
Here's the website I found it on: www.murrayhill5.net Ingredients-
1/4 cup water
,1 1/2 cups sugar
,1/4 cup light corn syrup
,1 tablespoon of baking soda, sifted)
*In a medium-sized deep heavy-duty saucepan, stir the water, sugar and corn syrup together. Clip a candy thermometer onto the inside of the pan. Over medium-high heat, bring the mixture to a boil without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any un-dissolved sugar granules. Continue cooking until the sugar reaches 300 degrees on the candy thermometer (hard crack stage), then remove from the heat. The mixture should be a very pale straw color.*
Working quickly, add the baking soda all at once to the sugar mixture, and whisk for a few seconds, until the baking soda is incorporated. The liquid will bubble up and become foamy. In one smooth movement, pour it onto a non-stick baking mat or a parchment lined baking sheet. It will spread out, puff up slightly, and have a slightly porous shiny surface. Allow it to harden for about 20 minutes, without touching or moving it. Cut the honeycomb into uneven 1/2 inch pieces. If you're not using the honeycomb that day, store it in an airtight container at room temperature. The honeycomb will last 1-2 days before it begins to lose its crunch.
Here's the website I found it on: www.murrayhill5.net Ingredients-
1/4 cup water
,1 1/2 cups sugar
,1/4 cup light corn syrup
,1 tablespoon of baking soda, sifted)
*In a medium-sized deep heavy-duty saucepan, stir the water, sugar and corn syrup together. Clip a candy thermometer onto the inside of the pan. Over medium-high heat, bring the mixture to a boil without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any un-dissolved sugar granules. Continue cooking until the sugar reaches 300 degrees on the candy thermometer (hard crack stage), then remove from the heat. The mixture should be a very pale straw color.*
Working quickly, add the baking soda all at once to the sugar mixture, and whisk for a few seconds, until the baking soda is incorporated. The liquid will bubble up and become foamy. In one smooth movement, pour it onto a non-stick baking mat or a parchment lined baking sheet. It will spread out, puff up slightly, and have a slightly porous shiny surface. Allow it to harden for about 20 minutes, without touching or moving it. Cut the honeycomb into uneven 1/2 inch pieces. If you're not using the honeycomb that day, store it in an airtight container at room temperature. The honeycomb will last 1-2 days before it begins to lose its crunch.
