Christopher's honeycomb from Pastry Love: A Baker's Journal of Favorite Recipes (page 411) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

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

  • Zosia on February 10, 2023

    This was a fail for me. It was hard with not much aeration. I used regular corn syrup and brought the mixture to 300F as other recipes specify. The flavour wasn't good enough for me to attempt this recipe again.

  • taste24 on June 11, 2020

    In the Midwest, we call this Fairy Food. Awesome instructions and very good recipe. I have only made this candy in the winter time, as I've heard humidity can impact the end result. Make sure you spread the candy onto a larger baking sheet - I tried putting it in a 8x8 pan, and it was too close together that the candy never got crunchy and remained a little soft. When the candy hardened, I broke it into pieces and covered each piece entirely in chocolate.

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