Earl Grey Honeycomb
Ingredients:
- 2 tsp or 2 teabags Earl Grey tea
- 1 tbsp baking soda
- 1½ cups granulated sugar (300 grams)
- ¾ cup water (180ml)
- ¼ cup light corn syrup (60ml)
- 2 tbsp honey
Directions:
Boil 1 cup water and steep tea for 10 minutes. Remove tea.
Line an 8×8-inch square pan with parchment paper, making sure it goes up the sides of the pan. Lightly spray with cooking spray.
Measure the baking soda into a small dish and set it next to your cooking area.
In a large heavy-bottomed saucepan combine the sugar, 3/4 steeped, corn syrup, and honey. Place the pan over medium-high heat.
Gently stir the sugar mixture until dissolved. When the mixture begins to boil, stop stirring.
Cook the sugar mixture until a candy thermometer reads between 305°F and 310°F. Immediately remove from the heat and stir in baking soda. The baking soda will cause the candy mixture to bubble vigorously – be very careful during this step.
Stir the mixture just until it turns a light golden colour and is still lightly bubbling and very fluffy. Immediately pour the mixture into the prepared baking pan. (It should still be very fluffy and almost fill the pan. The candy will shrink a bit as it cools.) Place the pan on a wire rack to cool completely, for a few hours.
Break the cooled honeycomb candy into roughly 1-inch pieces. Store in an airtight container at room temperature for up to a week.
