Honeycomb

Honeycomb is one of the most fun sweets to make. You only need three ingredients – 4 if you want to smother it in chocolate 😉 – and chances are you may already have them in the press!

It’s very important for me to warn you that hot caramel  is very dangerous and so is this mixture until it is completely cooled – you WILL get a nasty burn if you touch the caramel or the honeycomb before it cools so be very careful, and extra vigilant if making this with children or anyone vulnerable. 

Now for the fun stuff 😀

You will need:

  • cup measures
  • spoon measures
  • heavy base medium saucepan
  • large baking tray
  • baking parchment ( NOT grease-proof paper – this is important)
  • whisk

 

Ingredients:

  • 1 cup caster sugar
  • 2 tbsp golden syrup
  • 2 tsp bicarbonate of soda (aka bread soda or baking soda)
  • chocolate of your choice to melt and drizzle or dunk – optional

 

Method:

  1. Put the caster sugar & golden syrup into the saucepan & place over & medium/high heat.
  2. Lay your baking parchment on the baking tray & place it where the mixture will set on your counter top.
  3. If the sugar takes a while to dissolve, you can gently swirl the pan but do not stir as the sugar will change from the texture we need.
  4. Once the mixture is all liquid & bubbling away, keep an eye on it until it turns a deep, dark golden brown (think a dark amber) – this takes around 4 or 5 minutes from when it is all liquid – do not take your eye off it.
  5. When it reaches this colour, remove from the heat & moving quickly, add in the baking soda & whisk it through the caramel for a few seconds while it fizzes up & expands.
  6. Quickly tip it out onto the baking parchment and leave it to spread & cool down – don’t spread it yourself just let it do its thing – at this point it an be tempting to touch it but DO NOT TOUCH or you will be burned.92216447_616687108886986_7503159079854931968_n
  7. Leave to cool for 20 to 30 mins then snap the pieces into your preferred size shards & enjoy as they are or smother in melted chocolate & leave to set for another 45 minutes.
  8. Store in an airtight container for up to 3 days – but this is best enjoyed the day it’s made.

There will most likely be some very small shards & bits of the honeycomb when you break it up, these can be great for topping ice-cream or pounding into a dust to sprinkle on top of cupcake frosting or whipped cream on a banoffee pie 😉 .

I hope you enjoy this recipe & if you have any questions or feedback please comment below or contact me through Intsagram or Facebook 🙂

Many thanks,

Emma x

 

 

 

 

 

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