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Best Ever Honeycomb Recipe

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3.9 from 7 reviews

This Best Ever Honeycomb recipe delivers a perfectly light and crunchy honeycomb candy with a beautiful golden color and a sweet, caramel flavor. Using simple ingredients like sugar, golden syrup, and bicarbonate of soda, this honeycomb is easy to make at home and makes a delightful treat for snacking or topping desserts. The key is careful temperature control and gentle handling to achieve the delightful bubbly texture.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Approximately 30 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British

Ingredients

Honeycomb Ingredients

  • 175 g Caster Sugar (preferably cane sugar)
  • 4 tbsp Golden Syrup
  • 1 tsp Bicarbonate of Soda (Baking Soda)

Instructions

  1. Prepare ingredients and equipment: Line a baking tin with parchment paper or a silicone mat to pour the honeycomb mixture into once done. Attach a sugar thermometer to the side of the pan for precise temperature monitoring.
  2. Dissolve sugar and syrup: Add the caster sugar and golden syrup to a clean pan and place over low heat. Stir gently until the sugar is completely dissolved, ensuring the mixture does not bubble during this process to avoid crystallization. Once dissolved, stop stirring.
  3. Cook the caramel: Increase the heat to medium and cook the sugar mixture without stirring, allowing it to reach 150°C (302°F) where it will turn a lovely golden caramel color. Monitor closely to prevent burning.
  4. Remove from heat: As soon as the desired temperature is reached, carefully take the pan off the heat and remove the thermometer to avoid burns from hot caramel.
  5. Add bicarbonate of soda: Quickly tip in the bicarbonate of soda and gently whisk it in until the mixture is fully combined, foaming up beautifully. Be gentle to preserve the bubbles formed.
  6. Pour into tin: Pour the foamy honeycomb mixture immediately into the prepared lined tin, aiming to pour near the bottom to keep the bubbles intact. Use a silicone spatula to scrape out every last bit of caramel from the pan.
  7. Cool and break: Allow the honeycomb to cool completely at room temperature until set and snap into chunks. For an optional touch, you can cover the honeycomb with melted chocolate for extra indulgence.
  8. Store properly: Store the honeycomb in an airtight container, preferably glass, to maintain its crisp texture and prevent moisture absorption.

Notes

  • Do not stir the sugar mixture once the sugar has dissolved to prevent crystallization.
  • Use a reliable sugar thermometer for accurate temperature control.
  • Be cautious handling hot caramel as it can cause severe burns.
  • The bicarbonate of soda reacts creating the characteristic bubbly texture of honeycomb.
  • Store in an airtight container to keep the honeycomb crunchy.
  • Covering with chocolate adds flavor and texture contrast but is optional.

Find it online: https://cheftinaskitchen.com/best-ever-honeycomb-recipe/