Salted maple honeycomb candy from Food52 by Merrill Stubbs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adrienneyoung on August 25, 2020

    Painfully sweet, but would impress the socks off anyone under the age of 12. Especially if covered in chocolate. And loads more fun, as a chemistry experiment than the volcano thingy we all had to suffer through!

  • Barb_N on December 23, 2019

    I made this the first time last year, and it came out perfectly. This year was a disaster. The first batch puffed up very thick, but you can’t spread it once it’s out of the saucepan or it looks like a cross between the surface of the moon and some unpleasant bodily substance. That batch went into the trash, and after a trip to the store for more maple syrup I figured the next batch would be as advertised. Not so. Most flattened out when it hit the pan with some random areas that were extra thick. Desperate, I covered it with chocolate and gave it away anyway. Maybe the age of the baking soda matters? After two duds, I won’t be experimenting to find out.

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