Honeycomb

Below you will find the details to make Honeycomb, it can be used for a garnish for your favourite desserts or mixed into ice cream to make a fantastic dessert on its own. Once you have tried it, it will be a firm favourite of yours. Care is needed with recipe as the sugar syrup is very hot and bubbles over like lava…..

Honeycomb

Ingredients

  • butter, for greasing
  • 200g caster sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda

Grease a 20cm square tin with the butter, and place in a larger oven dish, this will ensure if the honeycomb bubbles up over the tin, it will not spill over on to your cooker or floor, remember this is HOT sugar you are dealing with here and should be treated with extreme care

DSC_0739

Mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.

 

Honeycomb

Once completely melted, turn up the heat a little and simmer until you have a amber coloured caramel (this won’t take long).

 

 

DSC_0742

Then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming.

 

 

DSC_0743

Scrape into the tin immediately but be careful as the mixture will be very hot.

 

 

 

DSC_0746

 

The mixture will continue bubbling in the tin, simply leave it and in about 1/1.5 hrs the honeycomb will be hard and ready to crumble or snap into chunks.

 

 

DSC_0798DSC_0800

 

 

 

 

 

Note: If your honeycomb appears to be ‘sticky’ place in the freezer until needed. Honeycomb is affected by humidity and therefore becomes sticky and melts in high humidity.

 

Comments are closed