2. Weigh the ingredients.
3. Lay the heat-resistant silica gel paper in the mold and fix it. You can also use a deep bowl or lunch box, pad oil paper or brush a layer of vegetable oil to facilitate demoulding after solidification.
4. Pour the sugar into a deep pot, add water and 2 tablespoons syrup (or not).
5. Tip: You can gently shake the pan, but don't stir it with a spatula, otherwise it will turn over the sand and produce crystals, which won't work.
6. Heat with medium fire, insert the thermometer into the center of the liquid, heat the sugar liquid in the pot to 155 degrees, and turn off the fire.
7. Tip: Sift baking soda into the pot. Don't pour it in at once. Easy to agglomerate, uneven mixing.
8. Quickly pour the expanded honeycomb sugar solution into the prepared mold and let it stand for 30 minutes to 1 hour. The swollen sugar solution will slowly retract until it is completely solidified.
9. Remove the oily paper, take out the solidified whole honeycomb candy, knock it into small pieces and enjoy the delicious food.
10, honeycomb candy can be eaten directly, can also be used for dessert or cake decoration, or soaked in coffee to eat, and so on. Sealed refrigeration can be stored for several months without deterioration.