YIELD: 10 SERVINGS
Whether you call it Hokey Pokey, Puff Candy, Sea Foam, Sponge Candy, or another one of its many different and amusing names, this is an especially kid-friendly candy—and a fun project for a rainy afternoon. Let the kids watch as you add in the baking soda as a super-fun surprise awaits! You’ll need a large stockpot suitable for candy cooking; the candy gets BIG when you add baking soda, so make sure it’s quite roomy.
Directions
Place a silicone mat onto a cookie sheet and set it on a flat surface.
In a stockpot thoroughly combine the water, agave, and sugars.
There is no need to stir the candy while it cooks, but a nice and thorough mixing at the beginning is a good thing to do.
Clip on your candy thermometer and cook over medium heat until the thermometer reaches about 285 °F to 290 °F, (or Soft Crack Stage using the Cold Water Method) or until the syrup darkens in color.
Be sure to wash down the sides of the pot with a wet silicone brush at the beginning of the cooking stages, to not incorporate any sugar crystals into the already dissolved, cooked mixture.
When the mixture has reached 285 °F, remove from heat and quickly and carefully stir in the baking soda.
It will foam up about four times its size!
Stir quickly and evenly and then pour out onto the silicone mat, allowing it to free form into a nice solid blob.
Do not try to spread the mixture; just let it rest until it has cooled.
Cut into bite-size squares and then cover with the chocolate.
Store in an airtight container for up to 1 month.
If you do not wish to cover these candies, they need to be stored immediately in an airtight, dry plastic bag with all air removed (using a straw, etc.)—uncovered, the honeycomb candy will only keep a short while before changing texture.
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Ingredients
¼ cup water
¼ cup agave or maple syrup
1 cup sugar
¼ cup brown sugar (dark or light)
2 teaspoons baking soda
2 cups non-dairy couverture or non-dairy chocolate chips, melted
