Brittle vs Honeycomb vs Sponge Candy

Peanut Brittle
1 1/2 cups (300g) sugar
1/2 cup (150g) corn syrup
1/4 cup (57g) water
6 oz (170g) peanuts, roasted and unsalted
1 tsp baking soda
1 tsp vanilla
1/2 tsp fine salt

1. Mix the sugar, corn syrup, and water together and set over medium heat.
2. When the sugar reaches 270F (132C) mix in the peanuts and continue to mix until the sugar turns a light golden brown (around 310-320F or 154-160C).
3. Remove from the heat and mix in the baking soda. The candy will foam up.
4. Finish with vanilla and salt and spread onto a parchment lined sheet pan. Let cool completely.

Honeycomb
1 1/2 cups (300g) sugar
1/2 cup (150g) corn syrup
1/4 cup (57g) water
1 tbsp baking soda

1. Mix the sugar, corn syrup, and water together and set over medium heat.
2. Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).
3. Remove from the heat and mix in the baking soda. The candy will foam up.
4. Pour gently onto a parchment lined tray and let cool undisturbed for at least 2 hours.

Sponge Candy
1 1/2 cups (300g) sugar
1/2 cup (150g) corn syrup
1/4 cup (57g) water
1/4 tsp powdered gelatin
1 teaspoon water, cold
1 tbsp baking soda

1. Mix the sugar, corn syrup, and water together and set over medium heat.
2. Mix the gelatin with the remaining 1 tsp of water and set aside.
3. Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).
4. Remove from the heat and let the mixture cool slightly until the bubbles subside. Mix in the gelatin and stir to combine.
5. Finish by thoroughly mixing in the baking soda and place back over the heat for 30 seconds.
6. Deposit into a 9inch round cake pan that has been lined with parchment paper on the bottom and sides. Let cool undisturbed for at least two hours before slicing with a serrated knife.