17459 Players currently online!
Man vs. Machine - good luck!
Turn-based games at any time!
Vote for the best move to win!
Do you have what it takes?
Backgammon, Yatzy, and more!
Sharpen your tactical vision!
Get advice and game insights!
Learn from top players & pros!
View millions of master games!
Your virtual chess coach!
Perfect your opening moves!
Test your skills vs. computer!
Find the right private coach!
Can you solve it each day?
Bring it all together!
Beginners, start here!
Make friends & play team games!
News from the world of chess!
Search all Chess.com members!
Find local clubs & events!
Who's the best of your friends?
Read what members are saying!
staff. please close this thread. it's finished.
Crunchies could be the answer. Feed 'em to your family when you want to play.
I love crunchies when I can find them. I've actually made my own honeycomb candy and coated . . . no . . . enrobed them in chocolate. Totally different proccess.
Honeycomb cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky, soggy mess. To prevent this, it should be stored in baggies within airtight containers. Dipping the candies in chocolate helps, and the chocolate-dipped candies will last several days, although it is best eaten soon after it is made.
You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11x17 pan, the honeycomb will be approximately ¼” thick, while a 13x9 pan yields a ½” candy and an 8x8 pan produces an even thicker honeycomb.
1. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup, honey, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
3. Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 degrees.
4. Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda, and be careful—it will foam up a great deal!
5. As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
6. Allow it to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip it in chocolate:
7. Combine the chocolate and shortening in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.
8. Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet. Repeat with remaining honeycomb and refrigerate until chocolate is set. Best enjoyed within 24 hours.
winner. quit while you're ahead.
The notion that <1000 is awful?
by BlunderLots a few minutes ago
Stockfish on the analysis board: luring people into cheating in vote chess
by hotwax a few minutes ago
8/30/2016 - All Things Are Connected
by aidenkang04 4 minutes ago
by Senior-Lazarus_Long 5 minutes ago
by camter 9 minutes ago
Who is your favorite Grandmaster??
by Manish_Singh_001 27 minutes ago
Chess.com worst website on the internet
by 45_automatic 42 minutes ago
Shogi and Xiangqi pieces and characters
by HGMuller 43 minutes ago
$200 to spend
by RussBell 51 minutes ago
Is there any chance that a 1300 rated player can beat a 2700 rated player?
by kamileon 57 minutes ago
Why Join | Chess Topics |
Help & Support |
© 2016 Chess.com
• Chess - English
We are working hard to make Chess.com available in over 70 languages. Check back over the year as we develop the technology to add more, and we will try our best to notify you when your language is ready for translating!