Candy

I've been on a bit of a candy kick lately, it seems. Not necessarily eating it, but making it. I've made candied grapefruit peel, which is really yummy, salted hazelnut brittle, which was a bit disappointing, and some wonderful sponge candy, topped with chocolate and sprinkled with crumbled flaked salt. That is wonderful! Here is the recipe.

3/4 cup sugar
2 Tbspns water
2 Tbspns corn syrup
1 1/2 tsps baking soda

Because the final steps must be executed rapidly, before you start cooking the sugar have ready: a baking sheet that has been well greased or lined with a silpat, a whisk and the premeasured baking soda.

Spread the sugar out in an even layer in the bottom of a large saucepan. Drizzle the water and honey over the sugar and place on a burner over high heat. Cook, without stirring, until it reaches 300F. You will observe the sugar melting, then the syrup forming small, tight bubbles, then the bubbles will become larger and looser and finally, the syrup will begin to take on an amber color.

When it reaches 300F., immediately remove it from the heat. Quickly add the baking soda and whisk just until the baking soda is mixed in. In one quick motion, dump the foaming syrup onto the prepared baking sheet. Do not spread or disturb, as this will cause it to deflate. Let it stand until cool to the touch, about 10 minutes.

Melt some chocolate (semi-sweet seems to taste best with this, since the candy isn't as sweet as you'd think). You can either drizzle it over the cooled candy, or spread it. Then sprinkle it with some flaky salt, like Maldon sea salt. Let the chocolate harden and then break the sponge candy into pieces and store in an air tight container.

I am taking these to a girls night tonight. I love the combination of salt and sweet, and this candy is a really nice mix of both flavours.