Honeycomb Recipes

HONEYCOMB TOFFEE

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

HONEYCOMB RECIPE

Steps:

• Line an 8x8 square pan with parchment paper and set aside.
• Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
• Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
• Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don't stir any longer.
• Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
• The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.
• Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
• If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

HONEYCOMB WITH GOLDEN SYRUP

Steps:

• Grease an 8-inch square cake pan. Fill a bowl with cold water.
• Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
• Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

HONEYCOMB

Steps:

• Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
• Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

3-INGREDIENT EASY HONEYCOMB

Steps:

• Line a 6-inch square tin or tray with aluminum foil, lightly coated with some flavorless oil.
• This will prevent the honeycomb from sticking to the foil.
• Insert a candy thermometer into a medium sized pot and add in sugar and corn syrup.
• Turn on heat and cook under low heat until the syrup turns light amber. Use a heatproof spoon or spatula if you need to stir the mixture.
• The temperature should reach hard crack point at 149°C.
• Turn off heat and add in baking soda immediately and stir until well combined. The mixture will look foamy and double in volume.
• Pour into prepare tin and allow to cool completely.
• Remove aluminum foil from tin and peel off the honeycomb gently.
• Cut into desired pieces and serve.
• Store the rest in air-tight containers and refrigerate.
• *to clean the pot / spatula, fill the pot with hot water and bring to boil. Stir occasionally to dissolve any remaining sugar.

HONEYCOMB CANDY

Steps:

• In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.