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3-ingredient Easy Honeycomb

 
Burnished and caramel sweet with a light hint of occasional bitterness, this 3-ingredient honeycomb is the perfect food to bring around with you due to its ease of preparation, and ability to keep very well. Unlike chocolate, honeycomb does not melt easily and makes a convenient sweet treat.

bear naked food 3-ingredient easy honeycomb

 

Honeycomb is already delicious on its own. However it is also beautiful as a decoration on cakes and ice cream. Due to its bubbly texture, crunchy honeycomb makes the perfect pairing with dense cakes or smooth ice cream. Another way to enjoy honeycomb is to dip it into tempered chocolate before feasting on it. Those who have tried the British candy bar ‘Crunchie’ or Australia’s ‘Violet Crumble’ can understand what a joy chocolate coated honeycomb tastes like.

bear naked food 3-ingredient easy honeycomb

 

Honeycomb can be made well in advance and stored in an air tight container, lined with baking paper, away from direct sunlight, in a cool and dry place. Do take caution when handling the honeycomb mixture before it sets. As molten sugar has a very high boiling point, please be very careful when preparing honeycomb, no matter how easy this recipe sounds. Being burned by molten sugar is painful and dangerous. So be safe, have fun and don’t forget to enjoy your honeycomb.

bear naked food 3-ingredient easy honeycomb

 

Ingredients:

125 g golden / corn syrup (substitute with 100 g honey if unavailable)
125 g caster sugar
1 ½ tsp baking soda

The line up.

The line up.

Line a 6-inch square tin or tray with aluminum foil, lightly coated with some flavorless oil. This will prevent the honeycomb from sticking to the foil.

h

 

Insert a candy thermometer into a medium sized pot and add in sugar and corn syrup.

l

 

Turn on heat and cook under low heat until the syrup turns light amber. Use a heatproof spoon or spatula if you need to stir the mixture.

l

 

The temperature should reach hard crack point at 149°C.

j

 

Turn off heat and add in baking soda immediately and stir until well combined. The mixture will look foamy and double in volume. *Please use a larger pot in case of overspill.

j

 

Pour into prepare tin and allow to cool completely.

h

 

Remove aluminum foil from tin and peel off the honeycomb gently.

k

 

Cut into desired pieces and serve.

h

 

Store the rest in airtight containers and refrigerate.

*To clean the pot / spatula, fill the pot with hot water and bring to boil. Stir occasionally to dissolve any remaining sugar.

bear naked food 3-ingredient easy honeycomb

 

bear naked food 3-ingredient easy honeycomb

 

 

3-ingredient Easy Honeycomb
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Ingredients
  • 125 g golden / corn syrup (substitute with 100 g honey if unavailable)
  • 125 g caster sugar
  • 1 ½ tsp baking soda
Instructions
  1. Line a 6-inch square tin or tray with aluminum foil, lightly coated with some flavorless oil.
  2. This will prevent the honeycomb from sticking to the foil.
  3. Insert a candy thermometer into a medium sized pot and add in sugar and corn syrup.
  4. Turn on heat and cook under low heat until the syrup turns light amber. Use a heatproof spoon or spatula if you need to stir the mixture.
  5. The temperature should reach hard crack point at 149°C.
  6. Turn off heat and add in baking soda immediately and stir until well combined. The mixture will look foamy and double in volume.
  7. Pour into prepare tin and allow to cool completely.
  8. Remove aluminum foil from tin and peel off the honeycomb gently.
  9. Cut into desired pieces and serve.
  10. Store the rest in air-tight containers and refrigerate.
  11. *to clean the pot / spatula, fill the pot with hot water and bring to boil. Stir occasionally to dissolve any remaining sugar.

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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