Clif Family Solar Grown™ Raw Honeycomb Candy
Recipe By Chef John McConnell
Yield: approx. 2 quarts
1 cup and 2 Tbsp cane sugar
1 oz Clif Family Solar Grown™ Raw Honey
1/2 cup water
2 tsp baking soda
Line an 8×8 pan with parchment paper or a silicon sheet mat.
In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add honey, and water but DO NOT stir.
Turn the heat to medium high and keep an eye on the mixture.
Using a candy thermometer, bring mixture up to 300 degrees F. Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper lined pan. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.
Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften. Honeycomb will keep for 3–4 days at room temperature in an airtight container.