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