1Prep a bowl that has about 2 inches cold water and place inside sink. Also, have your baking soda and spatula near the sink too. These are your prepped items so that when your honeycomb is hot and ready to go, so are you!
2In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
3Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat and immediately go to your sink. Place the hot saucepan into the bowl of the water. Then, drop in the baking soda into the 300ºF candy and stir with a spatula for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper or a presprayed pan. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.
4Note: Honeycomb will keep for 3–4 days at room temperature in an airtight container.
1Bowl: Combine dries of flour and salts. Set aside.
2Mixer: Cream butter, then add cream cheese until aerated. Add sugar and continue to aerate for a few minutes. Scrape down. Add vanilla. Then add dries to mixer all at once just until dough comes together (30 seconds or so). Do not overmix. Wrap with plastic and place in refrigerator.
1Dough Cut Out (square 2.5")
2Dollop of Peach Jam
3Slice of Peach
4Bits of crushed broken honeycomb
5Fold-n-Pinch. Pinch well to avoid it unsealing in oven. (still delicious, however!)
6Brush with Egg Wash
7Sprinkle with Cinnamon Sugar
8Bake at 350F for 10-12 minutes
9Once baked, immediately remove from parchment paper or they will stick!
Mindy Segal, Cookie Love
Pioneer Woman, Modified Honeycomb Recipe