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.
- 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
- 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.