Honeycomb Candy, Chewy Boba Pearls, and Homemade Cheese
Honeycomb Candy, Chewy Boba Pearls, and Homemade Cheese
Ingredients
For the Honeycomb Candy
- 1 cup maple syrup
- 1 teaspoon baking soda
For the Chewy Boba Pearls
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 1 1/2 cups tapioca starch, plus more for dusting
For the Homemade Cheese
- 1/2 gallon whole milk
- 1/4 cup white vinegar
- 1/2 teaspoon salt, optional
Instructions
- 1
For the Honeycomb Candy: Line a baking sheet with parchment paper or a silicone mat. In a medium saucepan, bring the maple syrup to a rolling boil over medium-high heat. Continue to boil without stirring until it reaches 300°F (149°C) on a candy thermometer. Remove from heat.
⏱️ 10 min
- 2
Quickly stir in the baking soda. The mixture will instantly foam up and expand. Immediately pour the mixture onto the prepared baking sheet. Do not spread it. Let it cool completely and harden, about 15-20 minutes.
⏱️ 20 min
- 3
Once hardened, break the honeycomb candy into pieces. Store in an airtight container at room temperature.
⏱️ 2 min
- 4
For the Chewy Boba Pearls: In a small saucepan, combine the brown sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool slightly until very warm but not boiling.
⏱️ 5 min
- 5
In a large bowl, add the tapioca starch. Gradually pour the warm brown sugar syrup into the tapioca starch, mixing with a wooden spoon or spatula until a shaggy dough forms. Once cool enough to handle, knead the dough on a lightly floured surface (using extra tapioca starch) for 5-7 minutes until smooth and elastic.
⏱️ 10 min
- 6
Roll the dough into thin ropes, about 1/4 inch in diameter. Cut the ropes into small pieces, about 1/4 inch long. Roll each piece into a small ball to form the boba pearls. Dust lightly with tapioca starch to prevent sticking.
⏱️ 10 min
- 7
Bring a large pot of water to a rolling boil. Add the boba pearls and cook for 15-20 minutes, or until they float and are chewy to your liking. Drain and rinse with cold water. Serve immediately in a simple syrup (made from 1/4 cup brown sugar and 1/4 cup water, simmered until dissolved) or your favorite beverage.
⏱️ 20 min
- 8
For the Homemade Cheese: In a large pot, bring the whole milk to a rolling boil over medium-high heat, stirring occasionally to prevent scorching.
⏱️ 10 min
- 9
Once the milk is boiling, remove it from the heat. Immediately add the white vinegar and stir gently once or twice. The milk will instantly curdle and separate into solid curds and yellowish whey.
⏱️ 2 min
- 10
Line a fine-mesh sieve with a few layers of cheesecloth (or use a very fine sieve directly). Place the sieve over a large bowl. Carefully pour the curds and whey into the lined sieve, allowing the whey to drain into the bowl below.
⏱️ 3 min
- 11
Gather the edges of the cheesecloth (if using) and gently squeeze to remove excess whey. If desired, add 1/2 teaspoon of salt and mix into the curds. Press the curds lightly in the sieve for a few minutes to form a cohesive ball of fresh cheese. Serve immediately or refrigerate in an airtight container for up to 3 days.
⏱️ 5 min
Kitchen Tools
Honeycomb Candy, Chewy Boba Pearls, and Homemade Cheese
For the Honeycomb Candy
- 1 cup maple syrup
- 1 teaspoon baking soda
For the Chewy Boba Pearls
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 1 1/2 cups tapioca starch, plus more for dusting
For the Homemade Cheese
- 1/2 gallon whole milk
- 1/4 cup white vinegar
- 1/2 teaspoon salt, optional
Instructions
- 1
For the Honeycomb Candy: Line a baking sheet with parchment paper or a silicone mat. In a medium saucepan, bring the maple syrup to a rolling boil over medium-high heat. Continue to boil without stirring until it reaches 300°F (149°C) on a candy thermometer. Remove from heat.
⏱️ 10 min - 2
Quickly stir in the baking soda. The mixture will instantly foam up and expand. Immediately pour the mixture onto the prepared baking sheet. Do not spread it. Let it cool completely and harden, about 15-20 minutes.
⏱️ 20 min - 3
Once hardened, break the honeycomb candy into pieces. Store in an airtight container at room temperature.
⏱️ 2 min - 4
For the Chewy Boba Pearls: In a small saucepan, combine the brown sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool slightly until very warm but not boiling.
⏱️ 5 min - 5
In a large bowl, add the tapioca starch. Gradually pour the warm brown sugar syrup into the tapioca starch, mixing with a wooden spoon or spatula until a shaggy dough forms. Once cool enough to handle, knead the dough on a lightly floured surface (using extra tapioca starch) for 5-7 minutes until smooth and elastic.
⏱️ 10 min - 6
Roll the dough into thin ropes, about 1/4 inch in diameter. Cut the ropes into small pieces, about 1/4 inch long. Roll each piece into a small ball to form the boba pearls. Dust lightly with tapioca starch to prevent sticking.
⏱️ 10 min - 7
Bring a large pot of water to a rolling boil. Add the boba pearls and cook for 15-20 minutes, or until they float and are chewy to your liking. Drain and rinse with cold water. Serve immediately in a simple syrup (made from 1/4 cup brown sugar and 1/4 cup water, simmered until dissolved) or your favorite beverage.
⏱️ 20 min - 8
For the Homemade Cheese: In a large pot, bring the whole milk to a rolling boil over medium-high heat, stirring occasionally to prevent scorching.
⏱️ 10 min - 9
Once the milk is boiling, remove it from the heat. Immediately add the white vinegar and stir gently once or twice. The milk will instantly curdle and separate into solid curds and yellowish whey.
⏱️ 2 min - 10
Line a fine-mesh sieve with a few layers of cheesecloth (or use a very fine sieve directly). Place the sieve over a large bowl. Carefully pour the curds and whey into the lined sieve, allowing the whey to drain into the bowl below.
⏱️ 3 min - 11
Gather the edges of the cheesecloth (if using) and gently squeeze to remove excess whey. If desired, add 1/2 teaspoon of salt and mix into the curds. Press the curds lightly in the sieve for a few minutes to form a cohesive ball of fresh cheese. Serve immediately or refrigerate in an airtight container for up to 3 days.
⏱️ 5 min