- 1 cup evaporated cane juice
- 1/4 cup of honey
- 3/4 cup brown rice sugar
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 1 tablespoon baking soda
- 1 tablespoon unsalted butter
- 3 ounces bittersweet chocolate, melted
1. Spray a 9-inch Springform pan with 3-inch-high sides with nonstick cooking spray.
2. In a large, heavy bottomed pot, combine the evaporated cane juice, honey, brown rice syrup, vinegar and salt. Stir to combine over medium-high heat. When the mixture reaches a boil, clip a candy thermometer onto the side of the pot. Cook the syrup, stirring often, until it reaches 295 degrees (it will continue to sail up to 300 degrees of the heat). Remove the pot from the heat, and quickly stir in the vanilla. Stir in the baking soda until the candy is smooth. Add the butter and stir until melted. Pour the candy into the prepared pan and let set until cool, about 1 hour.
3. Un-mold the candy slab onto a cutting board. With a large knife, cut the candy into chunks. Drizzle the chocolate artfully over candy. Let the chocolate set before serving. Store in an airtight container at room temperature for up to 1 week.
CAN YOU USE ANY TYPE OF HONEY?
Yes, that is the best part of this candy. Honeys are all different and they taste different so you can always change this candy up and again it’s natural sugar not processed.
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