One of the first toppings we offered at the shop was Honeycomb Candy made by Liddabit Sweets. For those of you who think sweet on sweet is gilding the lily, we say, you haven't tried honeycomb candy on our Salted Caramel. Below is a recipe adapted from The Pioneer Woman. Be very careful when working with caramel, as sugar can burn you very badly. Also be vigilant, as once sugar starts to caramelize, the process goes very fast. Stay woke!
1 cup granulated sugar - we recommend using a classic Domino sugar when making caramels
1/4 cup agave
2 tablespoons honey
1/2 cup water
1 teaspoon baking soda
Line an 8x8 pan with parchment paper. Lightly brush the paper with oil and dust with some cornstarch. Put the sugar in a heavy- bottomed saucepan, add the agave, honey, and water. Make sure that the sugar is completely and evenly moistened, but be careful not to get sugar on the sides of the pan. Heat the sugar on medium high heat, and wait for it to begin to caramelize. Be careful not to get distracted at this point in time. Cook the mixture until it reaches 300 degrees on a candy thermometer, which should take about 5-10 minutes, then take the pan off the heat. Carefully, whisk in the baking soda and immediately transfer the mixture to the parchment paper. Let cool for 1 hour until hardened, then break into pieces. Store in an airtight container, and be careful for it not to get moist.
Break into pieces and top your Salted Caramel Goat Milk Gelato! Drizzle on some chocolate sauce for something extra!