old fashioned candy

A great and easy recipe for Honeycomb Candy! Be sure to read through the whole recipe, measure out all of your ingredients, and prepare your pan before beginning.&nbsp;Be sure to check out the recipe VIDEO below the instructions!&nbsp;

Honeycomb Recipe

sugar ((200 grams))

corn syrup ((80 milliliters))

water ((80 milliliters))

baking soda

chocolate

Line an 8x8 square pan with parchment paper and set aside.

Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.

Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).

Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.

Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).

The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.

Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).

If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

https://www.youtube.com/watch?v=KzoOVS8laXc

Whatever name you call it, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles.
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Full Printable Recipe: https://sugarspunrun.com/honeycomb-recipe/

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Candy Thermometer (Affiliate Link:) https://amzn.to/2DUH8y6
Saucepan: (Affiliate Link): https://amzn.to/2rkAcTq

Ingredients
1 cup granulated sugar (200g)
1/3 cup corn syrup (80ml)
1/3 cup water (80ml)
2 ½ teaspoons baking soda
chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers

Instructions
1. 00:00 Introduction

2.  00:32  Line an 8x8 square pan with parchment paper and set aside.
Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.

3.  01:26  Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).

4.  02:12  Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
Without stirring, cook to 300°F (149°C). 

5.  03:01  Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.

6.  03:27  Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. 

7.  03:53  Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.


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How to Make Honey Comb Candy

A great classic Toffee Recipe!&nbsp;Be sure to check out the recipe VIDEO at the bottom of the post!

Toffee Recipe

almonds*

(2 sticks) unsalted butter

water ((60 milliliters))

salt

vanilla extract

milk chocolate chips

Tablespoons finely chopped almonds (for topping, optional)

Flaky sea salt (for topping, optional)

Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.

Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.

Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).

Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.

Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).

Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).

Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.

Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. Allow to cool completely at room temperature before breaking and serving.

https://www.youtube.com/watch?v=HO_yc6Jj3H8

How to make perfect toffee candy at home! Today begins a week of candy recipes, and we’re starting with a classic favorite!
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Full Printable Recipe: https://sugarspunrun.com/toffee-recipe/

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Thermometer (Affiliate Link:) https://amzn.to/2SngS3p
9 x 9 Baking Pan (Affiliate Link): https://amzn.to/37LKwq6

Ingredients
1/2 cup coarsely chopped almonds*
1 cup (2 sticks ) unsalted butter cut into pieces (226g)
1 cup granulated sugar 200g
1/4 cup water 60ml
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk chocolate chips
1-2 Tablespoons finely chopped almonds for topping, optional
Flaky sea salt for topping, optional

Instructions
1. 00:00 Introduction

2.  00:22  Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.

3.  00:43  Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.

4.  01:22  Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).

5.  01:51  Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.
Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).

6.  02:38  Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).

7.  02:56  Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.
Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. 

8.  03:30  Allow to cool completely at room temperature before breaking and serving.

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How To Make Toffee

For best results, I recommend reading through the whole recipe and watching the recipe video (below the instructions) before beginning.

Peanut Brittle

corn syrup ((120 milliliters))

water

lightly salted dry roasted peanuts ((155 grams))

Tablespoons unsalted butter

Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).

Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.

Combine sugar, water, corn syrup, and salt in a medium-sized, heavy-bottomed saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. Continue to cook until sugar is dissolved and mixture comes to a boil. This will take time (10 minutes +), don't rush the process by turning up your heat or you will ruin your brittle.

Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).

Add peanuts and stir continuously until mixture reaches 305°F (151°C)

Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.

Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful, the pan gets very hot very quickly! If you need to move it be sure to use an oven mitt).

Allow to cool for at least an hour before breaking into pieces and enjoying.

https://www.youtube.com/watch?v=k2OEzpenDp0

Sweet & salty, snappy old-fashioned Peanut Brittle! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Printable Recipe: https://sugarspunrun.com/peanut-brittle-recipe/

Ingredients
1 cup granulated sugar 200g
1/2 cup light corn syrup 120ml
1/4 cup water
1/4 teaspoon salt
1 cup lightly salted dry roasted peanuts 155g
2 Tablespoons unsalted butter cubed (softened preferred) plus additional for greasing pan
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
TOOLS
Candy Thermometer this is mine, (Affiliate Link) https://amzn.to/2DUH8y6
Pastry brush

Instructions
1.  00:30  Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).

2.  01:01  Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.
Combine sugar, water, corn syrup, and salt in a medium-sized saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. 

3.  01:47  Continue to cook until sugar is dissolved and mixture comes to a boil. This will take some time, don't rush the process by turning up your heat or you will ruin your brittle.

4.  02:21  Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).

5.  02:40  Add peanuts and stir continuously until mixture reaches 305°F (151°C)

6.  02:54  Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.

7.  03:14  Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful the pan gets very hot!).
Allow to cool for at least an hour before breaking into pieces and enjoying.
Notes
Store peanut brittle in an airtight container (for best results use wax or parchment paper to divide pieces as they may stick together) in a dry place, but not in the refrigerator. Peanut Brittle will keep up to 2 months.

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How to Make Peanut Brittle

A tried and true recipe for old-fashioned Sea Foam Candy! This recipe is similar to Divinity but made with both white and brown sugar and it uses less corn syrup.&nbsp;For best results, do not attempt to make Sea Foam candy on a humid day. Cool, dry weather is best for Sea Foam

Sea Foam

brown sugar, tightly packed ((200 grams))

water ((120 milliliters))

corn syrup

pecans

candy thermometer (I linked to

pastry brush

electric mixer

Place egg whites in the clean, grease-free bowl of stand mixer (you may use a large bowl and an electric mixer instead, but there is a lot&nbsp;of mixing required and even using a hand mixer will be an arm workout). Set aside.

In a medium-sized, heavy bottomed saucepan, combine sugars, corn syrup, and water.

Cook mixture over medium-low heat, stirring frequently, until sugar dissolves. Use a damp pastry brush to wipe down sides to keep sugar crystals from forming.

Once your sugar dissolves and the mixture begins to come to a boil, stop stirring and attach your candy thermometer.&nbsp;

Continue to cook to 255F (124C) but once your mixture reaches about 240F (115C), keep an eye on your temperature but return to your egg whites in your stand mixer. Add the salt and use a whisk attachment to beat your egg whites and stiff peaks form** -- this can take several minutes even on the highest speed. Be sure to pay attention to your syrup on the stovetop, and let your stiff peak mixture sit while you wait for that to reach 255F.

Once syrup reaches temperature, remove from heat and drizzle in a slow, thin stream into the bowl with your stiff peaks while beating on high speed Be careful, go slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup.

Continue beating the mixture until it holds its shape. the mixture will become glossy and very thick, and this will take several minutes. Beat until it is stiff enough to hold is shape when the whisk is raised from the mixture.

Use a spatula or a wooden spoon to stir in your vanilla and chopped nuts.

Use a pair of lightly buttered spoons to drop the mixture by 1 ½ Tablespoon-sized portions onto a wax or parchment paper lined tray, swirling each drop into a peak. 

Let the tray of Sea Foam stand until it is completely dry, this could take several hours or it may even need to sit overnight.

My grandmother's recipe for Potato Candy (also sometimes called Peanut Butter Pinwheels).I recommend reading through the blog post before beginning, as it includes lots of tips.

Potato Candy

potatoes* (see recipe notes

(1 stick) salted butter softened ((113 grams))

sugar

Creamy peanut butter (for filling)

Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.&nbsp;

Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.

Stir in vanilla extract.

Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).

Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.

Once dough has been rolled into a ¼" thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.

Starting with the longer side of your rectangle, gently but tightly roll into a log.

Use a knife to slice into pieces about ¼-½&quot; thick.

Repeat steps 5-8 with remaining half of dough.

Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.&nbsp;

Top 5 old fashioned candy recipes from across the web

The most viewed old fashioned candy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honeycomb Recipe

Toffee Recipe

Peanut Brittle

Sea Foam

Potato Candy

Top 5 old fashioned candy recipes from across the web

The most viewed old fashioned candy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honeycomb Recipe

Toffee Recipe

Peanut Brittle

Sea Foam

Potato Candy

The most viewed old fashioned candy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine