1 bag, 3 oz.
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Ingredients (always vegan + always conflict free)
Ingredientstruly ethical chocolate (cocoa mass, cocoa butter, vegan sugar, soy lecithin, vanilla), local maple syrup, organic and fair trade vegan evaporated cane juice sugar, baking soda, sea salt, cream of tartar, vanilla.
I first made honeycomb to put into the (dearly beloved, dearly departed, dearly missed) Polenta Bar, but everyone at the shop agreed this lil babe needs a wider audience. Making it is pretty insane. You make a toffee (ours is based somewhat on our Heathen Toffee) then you add a bunch of baking soda and whisk as quickly as you can. It puffs up about a million percent and you pour it onto a sheet pan and get out of the way. Lots of fun.
Typically honeycomb candy is made with honey, to underscore the honeycomb look of the toffee, but we used local deep dark concentrated maple syrup, which is so much more Hudson Valley-y anyway. When it’s cool we break it into bite-sized pieces and enrobe it in dark chocolate. For sure, this is one of our more sugary candies, though the bittersweet chocolate coating tempers it nicely (<—that was a pun only other chocolatiers will get). If you’re not into sweet sweets, might I point you to my love, the Corn Bar?
This item cannot be gift wrapped.