Prep Time::10 mins
Cook Time::10 mins
Additional Time::30 mins
Total Time::50 mins
Servings::8
Ingredients
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1 teaspoon baking soda
½ cup white sugar
2 tablespoons corn syrup
2 tablespoons water
1 tablespoon honey
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
Whisk sugar, corn syrup, water, and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C).
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Remove from heat. Whisk in baking soda until just incorporated.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
Dotdash Meredith Food Studios
Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Recipe Tips
For bigger bubbles, use up to 2 teaspoons baking soda, keeping in mind there might be an aftertaste. Do not use baking powder!
You can substitute an equal amount of golden syrup for the corn syrup if desired.
You can also check the temperature of the sugar syrup with a probe thermometer. Some folks say you can simply go by appearance, and when the syrup goes from clear to slightly golden, it's done, but that requires a certain amount of experience. Another method to gauge the temperature is by dropping a little bit of the molten syrup in water to see if it instantly turns into rock candy. That will work, but since thermometers aren't expensive, and every kitchen should have one, that really is the way to go.