Adding baking soda to molten sugar creates bubbles that get trapped once the mixture cools. The hardened result has an airy, honeycomb-like structure. Morgenstern’s of New York City adds honey and instant coffee to its version of this candy, which, when crushed up, becomes a bittersweet, crunchy topping that offsets the sweetness of ice cream.
Coffee Honeycomb Crunch
Adding baking soda to molten sugar creates bubbles that get trapped once the mixture cools. The hardened result has an airy, honeycomb-like structure. Morgenstern’s of New York City adds honey and instant coffee to its version of this candy, which, when crushed up, becomes a bittersweet, crunchy topping that offsets the sweetness of ice cream.
Yield: makes 10-12 oz / 4 cups
Time:
15 minutes
Ingredients
- 1 cup sugar
- 6 tbsp. glucose syrup kalustyans.com
- 3 tbsp. honey
- 2 1⁄2 tsp. baking soda
- 2 1⁄2 tsp. instant-coffee granules
Instructions
- Cook sugar, glucose, and honey in a 4-qt. saucepan over high, without stirring, swirling pan occasionally to prevent mixture from scorching, until sugar is completely dissolved and caramel is a dark amber color, 5-6 minutes. Quickly whisk in baking soda and coffee; mixture will triple in size. Carefully pour mixture onto a Silpat-lined rimmed baking sheet without stirring, to retain volume. Let honeycomb mixture cool completely. Break into 1⁄2” pieces; store in an airtight container at room temperature for up to 3 weeks.