Absolutely buzzing (hehe) about this honeycomb recipe. A sweet snack or a crunchy crispy addition to your dessert! Or you could even make your own Crunchy bar if you really want. It’s one of the most satisfying things to make and the smashing part is always fun, especially if you need to get some anger out. Plus, get it wrapped up with a pretty bow and it makes a perfect gift for friends and fam. Every time I make this, I can’t help but sing ‘Honey, Honey’ by Abba and it stays in my head all day long. I love a bit of Abba but I can’t handle that.
What is honeycomb?
Sometimes referred to as cinder toffee or seas foam (which is kinda cute), honeycomb is a sweet and airy yet crunchy candy that can be eaten as a snack, dipped in melted dark chocolate or used to decorate desserts. I’m sure theres more way more uses but those are my go to when making it. And yeah, it does include honey.
In order to get that iconic honeycomb structure, you need to act fast. It’s the bicarbonate soda reacting with the hot sugar syrup (and some frantic whisking) that creates those delicate pockets of air and gives you the most glorious golden honeycomb. This recipe isn’t for the fainthearted. It’s not the lovely leisurely baking actively you may be accustomed too but it is worth it as you get to bash it all up at the end. Another perk of this recipe is that it only takes around 10-15 minutes to make, which I love.
I’m scared, any tips?
Yaaaas. My first tip is that when the sugar is in the pan, test it has all dissolved by dipping a spoon in and checking no sugar crystals remain. Secondly, once you’ve whisked in your bicarbonate of soda, you’ll want to transfer your mixture to a prepared tray asap as you want the honeycomb to cool down as quickly as possible to prevent any pesky sugar crystals forming. Finally, make sure you use a deep pan as the mixture will at least double in size! Once you’ve made a batch you’ll see it’s not that scary and you’ll be obsessed with making more. Enjoy hunnies!
- 1fl oz water
- 30ml water
- 25g honey
- 5 3/4oz caster sugar
- 160g caster sugar
- 2 1/4oz glucose
- 65g glucose
- 0.3oz bicarbonate of soda
- 8g bicarbonate of soda
- Weigh off the sugar, water, honey and glucose into a pan.
- Separately weigh out the bicarbonate.
- In a deep small tray, line it with parchment paper.
- Then get the pan on a medium heat.
- Use a watered pastry brush to brush the sides of the pan to prevent crystallisation.
- Get the sugar in the pan to 150°C.
- Then add in your bicarbonate and whisk frantically until all the bicarbonate is incorporated.
- Remove the whisk and leave on the heat until it has doubled in size.
- Then quickly and carefully pour it into the prepared tray. Leave it to cool completely before using it and SMASHING INTO IT!