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.
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.
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.
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.
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.
Insert a candy thermometer into a medium sized pot and add in sugar and corn syrup.
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.
The temperature should reach hard crack point at 149°C.
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.
Pour into prepare tin and allow to cool completely.
Remove aluminum foil from tin and peel off the honeycomb gently.
Cut into desired pieces and serve.
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.
- 125 g golden / corn syrup (substitute with 100 g honey if unavailable)
- 125 g caster sugar
- 1 ½ tsp baking soda
- 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.
- Insert a candy thermometer into a medium sized pot and add in sugar and corn syrup.
- 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.
- The temperature should reach hard crack point at 149°C.
- Turn off heat and add in baking soda immediately and stir until well combined. The mixture will look foamy and double in volume.
- Pour into prepare tin and allow to cool completely.
- Remove aluminum foil from tin and peel off the honeycomb gently.
- Cut into desired pieces and serve.
- Store the rest in air-tight 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.
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