HOW TO MAKE HONEYCOMB SEAFOAM candy recipe by How To Cook That Ann Reardon

 Dessert Recipes

recipe: http://goo.gl/L0rLIi Subscribe: http://bit.ly/H2CThat how to make honeycomb or seafoam at home from scratch, Step by step honeycomb video recipe tuto…
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23 Responses

  1. jen7November 24, 2013 at 4:53 amReply

    Omg YUM

  2. Laila NovellNovember 24, 2013 at 5:44 amReply

    Hi Ann any ideas for Christmas gifts for my friends (nut free ) 

  3. Lexi RexiNovember 24, 2013 at 6:31 amReply

    Same concept, I think. Just different taste. This is more of a slightly
    salty and mostly sweet type of candy. :)

  4. How To Cook ThatNovember 24, 2013 at 7:18 amReply

    No sorry Mad Stone, it will change the acidity of the recipe

  5. How To Cook ThatNovember 24, 2013 at 7:26 amReply

    well done Lynne, keep on baking!

  6. How To Cook ThatNovember 24, 2013 at 8:17 amReply

    Hi Ally, perhaps you can make it for another family member in his honour.

  7. Mad StoneNovember 24, 2013 at 8:59 amReply

    Can i use baking soda instead of bi-carb soda?

  8. lynne scharfNovember 24, 2013 at 9:27 amReply

    I love love love this stuff!!!! I have had it a couple times and it Is so
    great! I am 14 years old and I love to bake. Your videos have really
    inspired me to try new things ! Thank you soo much !!

  9. Ally M.November 24, 2013 at 10:18 amReply

    This was one of my grandpa’s favorite candies. I wish I had seen this
    before he passed- I would have made it for him. Thank you so much for
    posting!

  10. VlogMattyENovember 24, 2013 at 10:20 amReply

    JUST MADE THIS AND IT TASTE SOOOO GOOD

  11. Anna LiuNovember 24, 2013 at 11:09 amReply

    no…. spam!

  12. Mad StoneNovember 24, 2013 at 12:02 pmReply

    Is there anything else we can use instead of bicarb soda?

  13. Anna BloomNovember 24, 2013 at 12:10 pmReply

    I wanna make this so bad

  14. Michalis SalehNovember 24, 2013 at 1:07 pmReply

    What temperature it has to reach ? I’ve tried it but i didn’t reach the
    required temperature cause my glucose syrup has a golden color so i end up
    making a complete different thing ..

  15. ashleyangel3429November 24, 2013 at 2:01 pmReply

    MM , that looks yummy XD

  16. Jude FairburnNovember 24, 2013 at 2:18 pmReply

    I’m batman

  17. How To Cook ThatNovember 24, 2013 at 2:46 pmReply

    Hi Brittany, owwww, I hope your foot is ok :(

  18. How To Cook ThatNovember 24, 2013 at 3:31 pmReply

    Hi Nathalie, the glucose syrup helps stop the sugar from crystalizing back
    out you can use corn syrup instead if you can get that

  19. How To Cook ThatNovember 24, 2013 at 4:02 pmReply

    Hi Jenn, you can use half honey and half glucose but then it will be harder
    to tell when it starts to caramelize because of the colour of the honey, do
    you have a candy thermometer?

  20. Brittany MaloneNovember 24, 2013 at 4:54 pmReply

    this is the coolest thing i have ever tried!!! but i have a blister on my
    foot because i dripped some on the floor and stepped on it ahh. worth it
    though haha

  21. Nathalie WilssonNovember 24, 2013 at 5:38 pmReply

    Hi Anne! I’ve recently started doing ALL of your recipes. Last week I did
    the Lava cake and today I made this. The Lava cake turned out brilliant but
    I’m not sure aboutnmy honey comb. I used all sugar and it didn’t look like
    yours when I poured it into the bowl. Is it because of the syrup?

  22. How To Cook ThatNovember 24, 2013 at 5:53 pmReply

    Hi offwithurhead, it absorbs moisture from the air so will start to go
    sticky, especially if left in the fridge. If you completely coat it in
    chocolate it will last longer.

  23. offwithurheadNovember 24, 2013 at 6:33 pmReply

    Why does it only last that long, what happens if I leave it in the fridge
    for a week?:(

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