Obsidian/03.03 Food & Wine/Honeycomb-candy butter.md

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ServingSize: 4
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Tag: ["NotYetTested", "Accompaniement"]
Date: 2021-09-21
DocType: "Recipe"
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Recipe:
 Courses: Dessert
 Categories: Pancacke
 Collections: American
 Source: https://www.bonappetit.com/recipe/ricotta-pancakes-with-honeycomb-candy-butter
 PreparationTime: 
 CookingTime: 20
 OServingSize: 4
Ingredients:
 - 0.25 cup sugar
 - 2 tablespoons pure maple syrup
 - 2 teaspoons baking soda
 - 0.25 teaspoon kosher salt
 - 250 grams unsalted butter, room temperature

---

Parent:: [[@@Recipes|Recipes]], [[@Desserts|Desserts]], [[@United States|United States]]

---

 

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# Honeycomb-candy butter

 

```toc
style: number
```

 

---

 

### Practical Informations

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### Ingredients

 

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---

 

### Instructions

 

```ad-tip
title: **Do Ahead**
Honeycomb-candy butter can be made 2 weeks ahead. Cover; chill
```

 

#### Step 1

Line a baking sheet with a silicone baking mat or parchment paper. Bring sugar, maple syrup, and 2 Tbsp. water to a boil in a small saucepan fit with thermometer over medium-high heat, stirring until sugar dissolves. Continue to cook, swirling pan occasionally (do not stir), until thermometer registers 300°, 10–12 minutes. Remove pan from heat and stir baking soda into caramel (mixture will foam up immediately). Quickly and carefully pour mixture onto prepared baking sheet and spread with a heatproof rubber spatula. Let cool 30 minutes.

 

#### Step 2

Break honeycomb into 1" pieces; place in a resealable plastic bag and pound with a rolling pin until finely crushed. Mix honeycomb candy and salt into butter in a small bowl.