
When cake is ready, brush with honey glaze. For the Honeycomb Add the honey and sugar to a saucepan over medium-high heat, whisking continuously until the mixture reaches exactly 289F. In a small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. Cool cake in pan for 10 minutes and then invert onto a cooling rack. Bake for 45-55 minutes, until toothpick inserted comes out clean. Gently tap pan on countertop to remove air bubbles. Spoon batter into prepared pan, filling just 3/4 full, even a little less. Add flour mixture, sour cream and lemon rind blend on low speed 1 minute, scraping bowl often. Beat on medium speed until light and fluffy.

Using a mixer with a paddle attachment, beat butter and sugar on low speed until blended. In a medium bowl, combine flour, baking powder, baking soda and salt set aside. Or grease pan with shortening/ softened butter and dust with flour. Note: You can dip the candy pieces in melted semisweet chocolate and let them cool again for an even richer treat.Heat oven to 325° F (175☌) Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan. When it's hard, break it apart into uneven chunks with your fingers. Set the baking sheet in a cool, dry place and let the candy cool. Quickly sprinkle the surface of the candy with the salt.It will be tempting, but do not smooth the mixture-you'll get rid of all those air bubbles! Immediately pour the mixture onto the prepared sheet, using a heatproof spatula to scrape it from the pot. Working quickly, remove the pot from the heat and thoroughly whisk in the baking soda just to combine.Let the mixture come to a boil and cook until a candy or instant-read thermometer registers nearly 300☏ and is a dark amber color (this should take 5 to 7 minutes). After this point, do not stir-you can swirl the pot occasionally if you'd like. Heat over medium-high heat, stirring, just until the sugar dissolves.

In a medium, heavy saucepan, combine the sugar, maple syrup, and 1/4 cup cold water.Line a rimmed baking sheet with a Silpat mat or greased parchment.

Divide the chunks among some pretty jars, tie them up with a bow, and your holiday/hostess/teacher/whatever gift is ready to go. Once you break apart the chunks, you'll see what we mean! Again, watch the video to see what it should look like, and keep the spatula way. That's the key to get that really light, airy texture. Keep in mind however that a candy thermometer or instant-read thermometer will be very beneficial here, to get the temperature of the sugar just right, but if you don't have one, you can watch the video below for the visual cue.Īs it says in the recipe, you must try your hardest not to smooth out the blob after it comes out of the pan, even though you'll desperately want to do so. It'll become your go-to whenever you need a quick homemade gift or sweet treat for the kids. But that's another wonderful part of this recipe: All you need is four ingredients (sugar, maple syrup, previously mentioned baking soda, and sea salt, most of which you probably already have), and it'll take just 15 minutes of cook time the rest is letting the candy harden in a cool, dry place. You'll also enjoy the chemical reactions and color transformations that take place right in your own kitchen, thanks to the magic of baking soda, the secret ingredient. This candy recipe is the perfect combination of sweet and salty, and you're going to love giving it out as gifts to all of your family and friends. I sprinkle the candy with sea salt to cut the sweetness. This recipe is a miracle of science: Add a little baking soda to a dark, maple caramel and soon you have this impossibly crunchy, airy candy.
