A slab of honeycomb 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.
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.
Note of caution: although the sugar doesn’t look hot it is and can cause nasty burns, so take care when making honeycomb.
• 200g granulated sugar
• 170g golden syrup
• Pinch of fine sea salt
• 1 tbsp bicarbonate of soda
- 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.
- 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).
- 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. Quickly pour the honeycomb mixture into the lined tin. Allow to cool completely before breaking into pieces and dipping in chocolate (optional). Store the leftover honeycomb in an airtight container.