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In a large (about 8-quart) pot, heat the sugar, honey, syrup and 1/4 cup water over high heat until a candy thermometer registers 300 degrees F, approximately 10 minutes. The moment the mixture hits 300 degrees, turn off the heat and, while wearing an oven mitt, whisk in the baking soda vigorously and quickly to fully incorporate. Let the mixture rise for a few seconds. Once the mixture has finished rising and starts to slow and pop, pour the honeycomb onto you baking sheet and let rest until cooled; this should take at least 30 minutes.
The honeycomb candy will begin dissolve unless it is kept in the freezer.
The longer you whisk, the less the honeycomb will eventually grow because you're beating out the air.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Candied Violet Cookie Sandwich
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