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Honeycomb Candy for your Honey Bunny -Recipe
Honeycomb for my Honey Baby
Honeycomb is so FUN to make and it is so easy, you will be amazed. The only thing to be careful of is to not over mix and pop all the bubbles caused by the baking soda. The texture is to die for and sooo addictive! You don't really see it as often in stores as you used to and I am not sure why because it is just fabulous!! I am not kidding. Besides, it has chocolate and...
in my book you just can't beat chocolate for deserts, snacks, ahh dare I say any time? Yup I dare to go there in deed I do. Chocolate rules!
Ahh for the love of chocolate and wonderful textures!!
And with that? I simply MUST add one of my poems that just happens to be about chocolate!
"Where Does Chocolate Come From? A Poem Written With Kisses"
Where does chocolate come from
do I sound obsessed?
Maybe it's cause there is nothing quite like it
and so yeah
I guess without it
I would feel...
I love chocolate
and I don't care who knows it
at this moment
with you reading this?
Hey I am exceptionally
Maybe you'll have mercy
on a sad pitiful cry
for a girl without chocolate
on this cold and dark night!
I'm a pitiful lady
to sway me
no dark delights
to welcome cold nights.
No yummy sighs
to sing out with delight
for I'm missing that high
of a chocolate
OK I've lied
well maybe a touch
I,m not going to faint
without a chocolate shaped dove
but I might just whimper and sigh
I'm hooked I confess
for chocolates gourmet
and its best
in a bar
or large package.
Its a lot like sex
yes my prudish audience
its a lot to confess
but I want it
and along with coffee
I will admit
chocolate ice cream to name a few
yummy treats my cravings adore
in my cupboards they are stored!
So where does chocolate come from?
Do I have a clue?
Native to lowland
tropical South America
cacao has been cultivated
for at least three millennia
in Central America and Mexico
I don't know about you
but I'm letting it show
I don't care it is from
where it is going though
it straight to my
by Kathy Ostman-Magnusen
ABOUT Kathy Ostman-Magnusen: I am an artist, represented by Monkdogz Urban Art, New York. ORIGINAL ART may be purchased through Monkdogz: http://www.monkdogz.com/chelseagallery/artistart/M...
My newest website: http://www.kathyostman-magnusen.com
ANY DAY Gifts
TURN ON the MUSIC UTube (below) as you enjoy learning about CHOCOLATE!
TURN ON THE MUSIC Snow Patrol "Chocolate"
DID YOU KNOW Chocolate leads to a healthier heart? Yup!
Chocolate leads to a healthier heart: study Older women who eat chocolate regularly are less likely to develop cardiovascular disease, an Australian study shows. Researchers in Perth found that women who ate chocolate were less likely to be hospitalised or die of atherosclerotic vascular disease than those who steered clear of it.
Read more at http://www.medgatetoday.com/news_update_chocolate_health_heart.html
This delicious candy is also known by various names around the world, such as Hokey pokey, puff candy, cinder toffee, sponge toffee or candy, molasses puffs, fairy candy, and seafoam. There are also variations of how the candy is made in each country. This candy is basically a hard candy (toffee or taffy) with boiled sugar and corn syrup. After being taken off the heat, some baking soda and vinegar are added to foam it up as it cools which makes the interior look like a sponge. These candies are very addictive!
Also found on What's Cooking America, this recipe is a favorite of mine.
- Prep time: 30 min
- Ready in: 30 min
- Yields: It depends!
- 2 cups (1 pound) granulated sugar
- 4 tablespoons white vinegar
- 3 tablespoons light corn syrup or golden syrup
- 2 cups water
- 1 teaspoon baking soda
- 12 ounces semisweet chocolate chips
- 2 tablespoons vegetable shortening
- 1 (1-ounce square) unsweetened baking chocolate
- Butter or oil an 8-inch square pan; set aside. NOTE: I like to line my pan with the Silicone Baking Mats.
- In a large heavy saucepan (I like to use my small Cast-Iron Dutch Oven) over medium-high heat, place sugar, vinegar, golden syrup, and water. NOTE: A large pot is needed because sugar has a tendency to boil over. Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil approximately 3 minutes, and then uncover and boil until temperature reaches 285 degrees F. on a candy thermometer (hard-crack stage) and the mixture turns a light amber color.
- Check out What's Cooking America's Kitchen Store too view and purchase Candy Thermometers (if desired).
- Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little. CAUTION: once you add the baking soda the mixture will bubble up quite a bit. Again, make sure your pot is large enough or it will bubble over the sides. The trick is to combine the soda without bursting the bubbles as little as possible. The baking soda is what gives it its light airy texture.
- Quickly pour into prepared pan (so that mixture stops cooking and doesn't burn - do not spread, as this will make all the bubbles disappear) and leave until just beginning to set (as it cools, it will harden).
- After candy has cooled, cut or break into pieces. Honeycomb can be eaten as is, or you can dip it in melted chocolate (my choice).
- In a large micro-proof bowl, combine chocolate chips, vegetable shortening, and baking chocolate. Microwave on HIGH 2 minutes. Using wooden spoon, stir until melted; remove from heat.
- Dip honeycomb pieces into the melted chocolate, covering completely. Note: Make sure you cover the entire candy with chocolate. If moisture or humidity gets inside the candy, the center loses that honeycomb texture. Some get so much moisture in them that they get mushy, and others get damp and dry out. Moisture makes these sponge candies hard as a rock.
- Place on waxed paper to cool. When cool, wrap each candy individually in wax paper, twisting the ends together, and store in an airtight container. NOTE: This candy cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky mess.
How Chocolate Is Made
Chocolate Art by Frank Hassnoot, Passion for Pastry '09
OH and WHERE can you get that BEAR? GUND Philbin Chocolate (Large) Teddy Bear http://www.delveswoodbears.co.uk/gund-philbin-chocolate-large-teddy-bear.html
VIVA LA CHOCOLATE!!
World Pastry Team Competition~Team USA Sugar Showpiece~Detail
Below are the CD's that has the song "Chocolate" by Snow Patrol
Justin Yu - 2009 Callebaut Easter Egg Challenge Winner
Your Love Is BETTER Than Chocolate.
Did Someone Say Teddy Bears?
Pictured above in this lens is the cutest little chocolate teddy bear. It got me to thinking about them.. so cute