Homemade honeycomb is one of the quickest and easiest treats to make when you know the tricks to get it right. After many failed and successful attempts at making honeycomb, I have finally mastered it!
The key point in the method for a fail safe result is when heating the mixture on the stove. Most recipes give a time of 5 minutes, 10 minutes and even 15 minutes. This can be problematic because everyone’s stove top and heat settings are different so there is a lot of room for error. The only way to be truly sure it is ready is to measure the temperature using a digital thermometer. The temperature should hit 154 degrees Celsius (crack stage) before the bicarb is added and the mixture is poured into the pan.
If you don’t cook the mixture for long enough, it won’t expand and you will end up with a flat chewy toffee with a bitter bicarb taste.
Moving fast once the bicarb goes in is also important as it grows very quickly and needs to be transferred to the pan right away.
Below is the recipe I use… good luck and enjoy your delicious homemade honeycomb!
• 365g caster sugar
• 150g liquid glucose
• 20g honey or golden syrup
• 110ml water
• 15g bicarbonate soda (1 tbsp)
1. Line a flat dish with baking paper and set aside.
2. To make the honeycomb, place all the ingredients into a small saucepan and stir to combine.
3. Place the pan over high heat until the sugar dissolves. Swirl pan to dissolve sugar. Once sugar has dissolved, wait for the bubbles to slow down and for the mixture to take on a faint golden tinge – do not go past light golden or you will have ashy, burnt, honeycomb. The temperature of the sugar mixture should be 154 degrees Celsius.
4. Remove pan from the heat and add the bicarb all at once, and stir through with a whisk or spatula – just enough so that it’s all combined.
5. Quickly pour the mixture out into the prepared dish, and leave to set for about 45 minutes. It is important not to tap or move the honeycomb while it is soft as it may collapse.
6. Break into pieces, and store in an airtight container.