There are some recipes that feel like they’re part science experiment and part magic – for me Honeycomb is definitely one of them. It seems a little crazy that you get so much of the sweet, golden, crunchy confection from so few ingredients, but you do!
This is definitely the sort of thing to make with children – as they’ll love both the process and the end product – but do make sure to take extra care when handling boiling sugar, as it gets a lot hotter than boiling water.
Once cooled and broken into chunks you can use honeycomb in so many ways. It’s great eaten on its own or crumbled over a bowl of ice cream to add a bit of texture and flavour. You can make your own version of a Crunchie Bar by dipping it into melted chocolate too.
I used some of this batch in my Vegan Fruit and Nut Rocky Road recipe to add a little bit of crunch – and may add some to my next batch of more traditional rocky road. The possibilities are almost endless…
Honeycomb is so easy to make and needs just three ingredients. It feels like magic watching the golden caramel expand into a giant crunchy cloud of cinder toffee. Eat it as it comes, sprinkle it over ice cream or even cover it in melted chocolate.
- 100 g Caster Sugar
- 80 g Golden Syrup
- 1½ tsp Bicarbonate of Soda
Line a large, shallow baking sheet with parchment and put to one side.
Put the caster sugar and golden syrup into a large heavy-bottomed saucepan and mix to combine. Place the pan over a medium heat and wait for the sugar to melt into the golden syrup. You should not stir the mixture, but can slow tilt the pan to ensure that all of the sugar is dissolved.
Bring to a boil and let it bubble away for 2-3 minutes until it's a light caramel colour.
Remove the pan from the heat. Tip in the bicarbonate of soda and immediately start whisking to make sure it's all fully combined. The mixture will froth up and increase significantly in volume - be careful as it will be very hot.
Pour the foamy sugar mixture onto the lined baking sheet. It will spread towards the edges but forms a crust fairly quickly, so shouldn't spread too far. Leave to cool for 20-30 minutes.
Once cooled remove from the parchment and break into pieces. The honeycomb can be stored in a dry airtight box for a few days. It will soften over time, especially if exposed to any moisture.