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Featured Allergy-Free Recipe: Honeycomb

Allergy-Free Candy Recipe:
Hokey Pokey or Honeycomb

This allergy-free recipe offers a treat for those with multiple food allergies or eosinophilic gastrointestinal disorder.
Recipe Information  
Category: Candy
Recipe Created By: Laura Giletti
  • Ingredients  
  • 1 1/2  cups  sugar
    2  Tbsp  water
    1/2  tsp  baking soda
  • Instructions
  • Prepare a place to pour your honeycomb. It will need to be a flat, rimmed surface lined with something non stick. I use a rimmed baking sheet with a piece of nonstick foil covering the whole bottom. You could also use parchment paper.

    Put water and sugar in a pot on medium heat. Put lid on top. Wait until you hear simmering, then lift lid gently. If you see only clear bubbling liquid, keep the lid off. Otherwise re-lid, wait a minute, and check again.

    Heres the hard part: do not stir or agitate at all. Do not even touch the pan unless necessary. If you have a candy/frying thermometer, attach thermometer. This step (adding the thermometer) is optional.

    Be patient. Cook to 300-310F (hard crack stage). If you do not have a thermometer, wait until you see sugar start to turn golden. When the edges of the pan are brown, take it off the heat.

    Take the pot off the heat and take it to your work area. Put the baking soda into the pot and stir. It will boil up violently. You need to stir enough to distribute the baking soda but slowly enough so you dont go over the top of your pan. Pour the mixture onto your pan and allow to cool completely.

    Hokey Pokey Honeycomb Sugar
    Photo courtesy of Laura Giletti
  • Comments  
  • In my experience 310F is rather bitter tasting, so for eating, aim for closer to 300F. For those without a thermometer you simply don't want to have brown all the way across the bottom of the pot.

    Cleanup from sugar making is easy but slow. Simply soak in warm water. Thicker bits might need to sit overnight.
  • Substitutions  
  • The directions for this recipe are based on using granulated white sugar. If you use a different type of sugar, the color gradient directions may not work for gauging sugar temperature. It is best to use a candy thermometer or the "crack stage" guidelines to make sure you are getting the correct temperature.
     This recipe is free of:
     Milk  Peanut  Egg  Soy  Tree nut  Corn
     Gluten  Wheat  Fish  Shellfish  Sesame  


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    Page last updated 09/10/2011

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