Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and whisk in baking soda until combined and mixture bubbles. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
- To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
Ingredients
Directions
Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and whisk in baking soda until combined and mixture bubbles. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.