Home-Made Honeycomb
Posted by Emily on 6th Oct 2023
This airy and effervescent honeycomb is remarkably easy to create and serves as a delightful festive gift for colleagues or clients at Christmastime, particularly when broken into pieces and enrobed in chocolate.
Though the ingredient list may be short, this recipe demands your attention. The concoction rapidly froths up, and a momentary lapse in concentration could result in waste.
What Exactly Is Honeycomb?
Honeycomb, also known as cinder toffee, is a delectable treat made from caster sugar, golden syrup, and bicarbonate of soda. It's cherished by chefs for its multifaceted applications—it lends a crisp texture to various desserts, boasts an alluring golden hue, and has a rich, toffee-like taste.
Various other names, such as sponge toffee and hokey pokey, know the candy. When coated in chocolate, it's commonly referred to as a "Crunchie bar" in the UK or "Violet Crumbles" in Australia.
Despite its crunchy structure, adding bicarbonate of soda introduces delightful bubbles into the hot sugar mixture, rendering the end product light and airy.
Its provenance is somewhat ambiguous. Some argue it originated in the 1940s, while others trace it back to mid-19th-century America and 1920s Britain. Regardless, this beloved sweet has achieved global popularity. Once you've made it from scratch, you'll quickly grasp its universal appeal.
Tips for Crafting Honeycomb
Preparation is Key: Before commencing, measure and lay out all ingredients beside your stovetop.
Avoid Stirring: Once the sugar and golden syrup mixture reaches boiling point, refrain from stirring. Aim for an amber hue and a temperature of 150°C.
Act Swiftly with Bicarb: Whisk in the bicarbonate of soda and cream of tartar promptly. It's crucial to evenly disperse the soda without dissipating the bubbles it forms.
Quick Transfer: Immediately move the frothy mixture into your prepared tin. Please do not attempt to smooth it out, as this will eliminate the desired air bubbles.
Storage: Once cooled to room temperature, crack the honeycomb and place it in an airtight container. Prolonged air exposure can make it tacky.
What You Will Need
| Ingredients | Quantity |
| Caster Sugar | 3kg |
| Golden Syrup | 300g |
| Ceres Natural Bicarbonate of Soda | 270g |
| Unsalted Butter, for greasing your tin | as needed |
Method
1. Grease the base and sides of a 20cm non-stick square cake tin; a silicone baking sheet will simplify this step.
2. On low heat, dissolve the sugar and golden syrup in a deep saucepan. Allow it to simmer only after the sugar has completely dissolved. Patience is key here.
3. Upon melting, increase the heat and simmer until an amber-coloured caramel forms. Use a thermometer to ensure it reaches 150°C for optimal storage.
4. Swiftly remove from heat, add the bicarbonate of soda and stir vigorously with a wooden spoon until fully absorbed and foaming. Be cautious; the mixture will be scalding hot.
5. Pour immediately into the greased tin and leave to cool for 1 to 1.5 hours. The honeycomb will continue to bubble as it cools. Once set, break into chunks for packaging.
Tasty Tip: Consider dipping honeycomb in melted chocolate.