Learned this from my grandma and it always hits home! Wowzers!

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Directions

  1. Prepare the Pan: Generously grease a 9×13 inch baking dish or line it with parchment paper. Set it on a heat-safe surface near your stove. Have all your ingredients measured and ready before you begin, as the process moves quickly.

  2. Cook the Syrup: In a large, heavy-bottomed saucepan (the mixture will foam dramatically, so bigger is better), combine the sugar, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture begins to bubble.

  3. Reach the Hard Crack Stage: Once the sugar has dissolved, stop stirring. Attach a candy thermometer to the side of the pan. Continue to cook, without stirring, until the mixture reaches 300°F (150°C), also known as the hard crack stage. This will take approximately 10-15 minutes. The syrup will be a deep golden color.

  4. Add Baking Soda & Vanilla: The second the syrup hits 300°F, immediately remove the pan from the heat. Quickly but carefully stir in the baking soda and vanilla extract (if using). The mixture will foam up vigorously and increase in volume—this is what creates the magical honeycomb texture!

  5. Pour Immediately: Without stirring further, immediately pour the foaming mixture into your prepared pan. Do not spread or shake the pan; you want to preserve all those precious air bubbles. Let it cool completely and harden at room temperature for at least 1 hour.

  6. Break into Pieces: Once the candy is completely cool and solid, use your hands or the handle of a knife to break it into rustic, bite-sized pieces.

  7. Dip in Chocolate (Optional): If desired, melt the chopped chocolate in a double boiler or in 20-second intervals in the microwave, stirring until smooth. Dip each piece of candy halfway into the chocolate, let the excess drip off, and place on a parchment-lined baking sheet. Sprinkle with a pinch of flaky sea salt before the chocolate sets, if you like. Allow the chocolate to harden completely at room temperature.

Chef’s Tips & Variations

  • The Key to Success: A accurate candy thermometer is essential for this recipe. Do not rely on time or visual cues alone.

  • Work Quickly: Steps 4 and 5 happen in a matter of seconds. Have your baking soda measured and your pan greased and within arm’s reach.

  • Flavor Twists:

    • For a coffee twist, add 1 teaspoon of instant espresso powder to the sugar syrup.

    • Add warmth with a pinch of cinnamon or nutmeg to the dry baking soda before adding it.

    • For a unique flavor, substitute ¼ cup of the corn syrup with maple syrup.

  • Storage: Store your finished candy in an airtight container at room temperature with parchment paper between layers to prevent sticking. It’s best enjoyed within a week.

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