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

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	NotYetTested Accompaniement	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Dessert Pancacke American https://www.bonappetit.com/recipe/ricotta-pancakes-with-honeycomb-candy-butter 20 4	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, @Desserts

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Honeycomb-candy butter

 

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Practical Informations

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Ingredients

 

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Instructions

 

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.