These delicate, mildly spicy chicken meatballs have an Asian flair. Almost any Asian side dish may be served with this. Simple and fast.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 teaspoon baking soda
- ½ cup white sugar
- 2 tablespoons corn syrup
- 2 tablespoons water
- 1 tablespoon honey
Instructions
- Gather all ingredients.
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- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, water, and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C).
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- Dotdash Meredith Food Studios
- Remove from heat. Whisk in baking soda until just incorporated.
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- Dotdash Meredith Food Studios
- Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
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- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- For bigger bubbles, use up to 2 teaspoons baking soda, keeping in mind there might be an aftertaste. Do not use baking powder!
- Substitute golden syrup for the corn syrup if desired.
- You can also check with a probe thermometer. Some folks say you can simply go by appearance, and when the syrup goes from clear to slightly golden, it’s done, but that requires a certain amount of experience. Another method to gauge the temperature is by dropping a little bit of the molten syrup in water to see if it instantly turns into rock candy. That will work, but since thermometers aren’t expensive, and every kitchen should have one, that really is the way to go.
Reviews
excellent. advice? dip them in dark chocolate!
we used lyle golden syrup it works so well 🙂
Didn’t have honey so I use agave. It came out pretty nice, the taste is ok sweet with that after taste of something. Overall fun recipe thank you
Super easy and a stunning bit to top my orange chiffon cake!
Amazing texture! So easy too. I used 1tsp +a pinch more of baking soda and am happy with the amount of bubbles. I used a candy thermometer, but I only got to 250 degrees before the syrup was starting brown and I pulled it off the heat.
I made a nice candy
Came out great
Easy to make and more than good Any one with a sugar problem STAY AWAY PLEASE
Very easy recipe, I didn’t have baking soda so I substituted the recipe for 3tsp of baking powder and it came out perfect.
This was horrible. It did not turn out at all and I did it according to the directions. Very disappointed.
One thing I did was substitute molasses for honey just for flavor and it was incredible! overall it was an awesome recipe that I would definitely use it again!!!!
This is not good. Even with 1 tbsp of baking soda you can tate it. Better off finding something else.
So easy, just takes patience to esit for the mixture to reach 300 degrees. Because I used raw unfiltered honey, my mixture started darker. It was hard to wait because it looked like the mixture was burning. It wasn’t. I decided to split the difference with the baking soda
I think I had a hard time whith the after tast
Too sweet and gritty with sugar when broken down
i don’t do thermometers lol. i didn’t have corn syrup so i just added extra honey. great for a quick sweet treat.
What a great recipe! Once I watched the video a few times, I felt confident enough to attempt it. It broke apart so nice and so fluffy!
this toffee reminds me of my grandmothers cottage in Britan in the 1940’s. we would gather the honey from the bees in her yard. this gives me much nostalgia of simpler times. thank you!
I just made it with Morena sugar and substituted more honey for the syrup. Delicious! Next time I will make a double batch.
Simple recipe, clearly put. I used golden syrup (as per recipe suggestion) and farmer’s market honey – the kinda stuff that comes in a twist-top Ball jar you get when going apple picking. I used a scant teaspoon of baking soda, I’d wager it came out to 1.25tsp? The flavor for me was spot on: a light cooked honey taste reminiscent of the crusty bits of a honey cake. I will make this again and will maybe experiment with other flavors.
I have made it multiple times over, even had it chocolate covered, one of my first candies treats I have ever made, absolutely love it.