Amazing Recipes To Try | Cupcake Fashion

Posted: Sep 10 2013



Homemade Honeycomb with dark chocolate and sea salt By Joy The Baker

Adapted from epicurious and food network

Makes about 2 cups of candy

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1 1/3 cup granulated sugar 1/2 cup light corn syrup 6 tablespoons water 1/8 teaspoon cream of tartar 1 teaspoon apple cider vinegar 1 1/2 teaspoon baking soda 4 ounces dark chocolate, melted 1/2 teaspoon sea salt, for topping

Line an 8-inch square baking pan with foil and lightly grease the foil. Set aside.

Fill an empty sink with about 2-inches of cold water Set up a whisk and the baking soda near the sink. Timing is everything.

In a medium, heavy bottom saucepan whisk together sugar, corn syrup, water, cream of tartar, and vinegar. Attach a candy thermometer to the side of the pan and heat over medium heat. There’s no real need to stir the pan as it begins to boil. Swirl the pan if you’d like. Heat boiling sugar mixture to 300 degrees F.

When the mixture comes to 300 degrees F, quickly remove from heat and gently set the pan in the cool water in the sink. Immediately add baking soda and quickly whisk to combine. The mixture will become foamy and frothy and look pale. It will turn slightly golden as you whisk. Before the candy cools too much, quickly spread it into the prepared pan. It doesn’t have to fill the pan completely… just get it in there. It cools and hardens quickly.

Candy will set within 20 minutes. Crack into big pieces. Dip and/or sprinkle with melted dark chocolate. Allow to rest in the refrigerator until chocolate hardens. Place in an airtight container. I store my honeycomb in an airtight container in the refrigerator.





Ritz Cracker Ice Cream Sandwiches via Joy The Baker

makes 12 sandwiches

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4 ounces dark chocolate pieces, melted

24 Ritz (or butter round) crackers

1 pint ice cream, I used Rocky Road like whoa!

Melt chocolate pieces in a double boiler or in the microwave. Stir until smooth and drippy.

Arrange crackers, bottom side up, on a cookie sheet. Use a fork to drizzle melted chocolate over the crackers. Place crackers in the freezer to chill the chocolate quickly.

Remove from the freezer and place small ice cream scoop to scoop ice cream into the center of 12 crackers. Press remaining crackers, chocolate side down, onto the ice cream scoop. Freeze for at least 4 hours before serving. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. They’ll never last that long. Promise.