Candy and corn are an inseparable match – and not just in those tri-colored treats. High fructose corn syrup is the “corn”-erstone of hard and chewy candies alike. It softens and adds volume to honeycomb candy recipes, which are the sweet of all sweets. But there must be another way. As it turns out, brown rice is actually a perfect corn syrup substitute. See for yourself, as you make like a scientist to create a delightfully crisp and spongy honeycomb confection.
Ingredients
3 Tbsp. honey
1/2 cup pure cane sugar
1 Tbsp. brown rice syrup
1 tsp. baking soda
Directions
- Line a baking sheet with parchment paper and set aside.
In a medium sauce pan, heat all ingredients until boiling, stirring occasionally. - Once mixture begins to bubble, about 4-5 minutes, remove from heat.
- Immediately add baking soda and stir quickly.
- Pour onto prepared baking sheet. Note: You do not need to manually spread it too much, because it will thin out some once the fizz dissipates.
- Let cool completely. Once hardened, break into pieces.
Ways to enjoy honeycomb candy:
- This honeycomb candy makes for a great holiday gift. Just line a tin box with parchment paper and carefully lay the pieces inside. Wrap it with a bow and deliver to neighbors or present as a hostess gift at your next house party.
- If the sweetness is too much on its own, add a piece of honeycomb candy to warm oatmeal and let it melt over top. You’ll have a caramelized bowl of oats in no time!
- Instead of adding another packet of sugar or artificial sweetener, sweeten black coffee or your favorite tea with a piece of honeycomb candy.