Happy April Fools day!
Jeeves has been at it hard of late but this recipe is no joke! But all fun! It Fizzes and cracks and pops in your mouth!
You will need!
- 3 tablespoons confectioners’ sugar
- 1½ teaspoons baking soda
- ¼ cup plus 2 teaspoons citric acid, divided
- 2 cups granulated sugar
- ⅓ cup honey
- ⅓ cup water
- Gel or liquid food coloring (your choice of color)
- Optional, a few drops of candy flavoring in your choice of flavors
- Measuring cups
- Measuring spoons
- Baking sheet
- Spoon for mixing
- Candy thermometer
- Plastic zip bag
- Rolling pin or heavy bottle
1 Pre Measure out all your ingredients into small bowls or cups. ThenThoroughly coat the bottom of a rimmed baking sheet with the confectioners’ sugar.
2. Combine the baking soda and ¼ cup of the citric acid in a small bowl, and mix gently to combine. Set aside.
3. Clip your candy thermometer to the side of a large, heavy-bottomed saucepan. Place the sugar, honey and water in the pan. Stir to combine. Place the mixture over medium heat.
The mixture will progress from quite sandy to liquid to vigorously bubbling. Once it starts bubbling, begin monitoring the temperature closely. When the mixture reaches between 295 and 300 F, remove from heat.
Tip: If at any point you notice granules of sugar sticking to the sides of the pan, brush them down with a slightly wet pastry brush.
4. Immediately stir in the baking soda and citric acid mixture, flavoring and the food coloring. Whisk until everything is combined. Work quickly, as the candy will begin to set rapidly.
5. Pour the candy onto your prepared baking sheet and try to coat the sheet evenly. Sprinkle the top of the candy with the remaining citric acid right after spreading. (It won’t stick once the candy sets.) It doesn’t have to be pretty smooth, just as evenly spread as possible.
6.The candy will set rather quickly, between 20 minutes and an hour depending on the heat and humidity in your kitchen. Break off a corner; if it’s brittle and breaks easily, you’re ready to move on to the next step.
7. Break the candy into large shards to make it easier to handle, then transfer it to a large freezer bag or divide it between two bags. Force out any extra air and seal the bag(s). Gently roll a rolling pin or large bottle over the candy mixture to crush it. You can then just store it in the bags.