Smashed Honeycomb

A slab of honeycomb or cinder toffee is hard to resist and it’s easier to make than you think. With a bit of kitchen chemistry you’ll have some amazing pillows of sugar. Perfect for decorating cakes or simply dunked in chocolate and devoured.

Top tips for honeycomb making:

  • Always line the container or baking sheet you’re using with baking parchment. This stops it sticking and also makes washing up far easier later
  • Make sure you store the honeycomb in an airtight container in a dark, cool place to stop it doing soft.
  • Try dipping it in chocolate for a delicious edible gift.
  • Use the honeycomb to decorate cakes or sprinkle on ice cream. Put the honeycomb on just before serving.

swiss roll decorated with honeycomb

Do I need a sugar thermometer to make honeycomb?

While a sugar thermometer isn’t essential for making honeycomb we’re big fans of the Thermapens we use in the cookery school for making sure we’ve got the boiling syrup to the hard crack stage.

Learn more kitchen chemistry on one of our baking courses

 

How to clean a pan after making honeycomb

You need to melt the sugar off the pan. The easiest way to do this is to fill the pan with hot waterto cover as much as the leftover honeycomb as possible, put back on the hob and bring to the boil. Simmer for a few minutes before giving a quick stir and pouring the contents away.

 

Note of caution: although the sugar doesn’t look hot it is and can cause nasty burns, so please take care when making honeycomb.

Simple Honeycomb Recipe

As well as your ingredients you will also need a silicone spatula and a baking sheet covered with some parchment. Make sure you have all your ingredients measured and equipment to hand as this recipe works fast.

Course sweet
Cuisine British
Keyword Honeycomb
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes

Ingredients

  • 200 g granulated sugar
  • 170 g golden syrup
  • Pinch of fine sea salt
  • 1 tbsp bicarbonate of soda

Instructions

  1. In a large heavy based saucepan add the sugar, golden syrup and salt and heat. Gently swirl the saucepan to help make sure the sugar caramelises evenly. After about 3 minutes it will have turned a golden colour. If you have a sugar thermometer it’ll read 146°c (hard crack stage).
  2. Take the saucepan off the heat, add the bicarbonate of soda and keep stirring until all the bicarbonate of soda has dissolved. The mixture will increase rapidly in volume.

  3. Quickly pour the honeycomb mixture on to the lined baking sheet. Allow to cool completely before breaking into pieces. Store the leftover honeycomb in an airtight container.

 

Jules is a foodie, who has spent the last decade running food education sessions in schools. Jules oversees bookings and helps to run course days.

When not in the Seasoned kitchen Jules can normally be found writing her blog or cooking in the kitchen with her young daughter.


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