Honeycomb

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By Darren Purchese

Simple to make, this honeycomb is addictive. The recipe differs from some inferior incarnations – this one actually contains honey! You’d be surprised how many don’t.

This recipe calls for checking the temperature with a digital thermometer, you could ditch that and cook it by eye, but it will take a bit of practice to get it right.
Additionally, make sure to use a generously sized, sturdy saucepan with a heavy base, as this mixture undergoes significant expansion once the bicarbonate of soda is added. The heat from the sugar mixture breaks down the bicarbonate, prompting it to release carbon dioxide gas. This gas is responsible for creating the characteristic bubbles in honeycomb, resulting in the delightful light and airy texture we associate with it. Given the potential mess it can create on your stovetop, it's advisable to exercise caution and avoid any unnecessary risks.

Time

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30

minutes

Degree of Difficulty

Medium

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HONEYCOMB

60g honey
110g liquid glucose
300g caster sugar
15g bicarbonate of soda
50 ml water

ESSENTIAL TOOLS

 digital thermometer
 over-large heavy based saucepan
1

Place 50ml water, the honey, glucose and sugar in an overlarge heavy -based saucepan.

Line the base and sides of a 20 x 20 x 8cm square cake tin with baking paper. Liberally spray the paper with canola oil.

Heat the honey mixture in the pan over a medium heat, whisking constantly. Have the bicarbonate of soda at the ready.

Cook the syrup until it starts to colour, around 155℃ (311℉) on a digital or sugar thermometer. Once the temperature has been reached, turn off the heat, remove the thermometer and mix the syrup using a hand whisk.

Whisk the bicarbonate of soda in well – be careful, as the mixture will now expand furiously up to the top of the saucepan. The mixture is VERY HOT and will burn you badly if you touch it.

Lift the pan carefully and pour the honeycomb into the prepared tin using the whisk to scoop the entire honeycomb out.

Leave the honeycomb to cool for a least 2 hours before breaking into irregular pieces.

Tip: This is messy business - To clean your saucepan after making honeycomb. Add water to the saucepan and place on the stove over a high heat allowing the water to boil and remove all the stuck-on honeycomb residue.

 

 

1
0 hours 0 minutes

Place 50ml water, the honey, glucose and sugar in an overlarge heavy -based saucepan.

Line the base and sides of a 20 x 20 x 8cm square cake tin with baking paper. Liberally spray the paper with canola oil.

Heat the honey mixture in the pan over a medium heat, whisking constantly. Have the bicarbonate of soda at the ready.

Cook the syrup until it starts to colour, around 155℃ (311℉) on a digital or sugar thermometer. Once the temperature has been reached, turn off the heat, remove the thermometer and mix the syrup using a hand whisk.

Whisk the bicarbonate of soda in well – be careful, as the mixture will now expand furiously up to the top of the saucepan. The mixture is VERY HOT and will burn you badly if you touch it.

Lift the pan carefully and pour the honeycomb into the prepared tin using the whisk to scoop the entire honeycomb out.

Leave the honeycomb to cool for a least 2 hours before breaking into irregular pieces.

Tip: This is messy business - To clean your saucepan after making honeycomb. Add water to the saucepan and place on the stove over a high heat allowing the water to boil and remove all the stuck-on honeycomb residue.

 

Recipe Tags honey, nostalgia