Crunchy but not hard -an easy candy confection to make and one that will disappear soon after it’s broken into pieces.
What to do:
1. Wash Up!
2. Preheat oven to 225° F. Line a 9” x 13” baking pan with parchment paper. Set aside.
3. Make the Lavender Honeycomb Candy: In a large saucepan combine the sugar, honey, and corn syrup. Over medium heat, stir continuously until the sugar has melted. Stop stirring and continue to cook. Sift the baking soda and set near the stove. Bring the syrup to a boil and cook until the temperature reaches 295°F. Stir in the sifted baking soda until it just mixed. Be careful here, it will bubble up and steam. Immediately pour the mixture into your prepared pan. Don’t try to level it. Put the pan into your oven and turn off the heat. Let sit for 15 minutes. Remove and finish cooling.
To Serve: Break into medium sized shards or bite-sized pieces
Pro Tip: For extra bragging rights dip ends of the finished candy in tempered dark chocolate or dark chocolate candy melt.
Table Talk: What’s your housewife tagline?