Bêtise de Cambrai

Method

1. 1 Heat the sugar with honey, water, and a few drops of lemon juice until it reaches exactly 150 degrees.
2. 2 Cool it down by pouring oil onto a marble surface and mixing in peppermint essential oil.
3. 3 Fold and stretch the candy block continuously for 6 minutes to allow air to circulate and the block will turn opaque white.
4. 4 The characteristic of betise is that it stretches until the mass becomes opaque white; if it doesn't stretch, the candy is clear and hard.
5. 5 The chocolate is melted, then stretched into thin strands and attached along the candy bar.
6. 6 Stretch the mass into a string, then cut it into small pillow-sized pieces and let them cool completely in an airtight container.

With an appliance

• Microwave 46 min

  Replace step 1: Stir the sugar, honey, and water in a deep glass pitcher at 900W in 60-second intervals until the thermometer reaches 150 degrees, for a total of about 4 minutes; reduce the heat for about 4 minutes and do not monitor the flame, but it is essential to measure the temperature to prevent the candy from burning. The folding and stretching steps are still done on the ice for 6 minutes until the mass turns opaque white.