Honeycomb
Sugar and golden syrup boiled to a deep amber and foamed with bicarbonate of soda into an airy, crunchy, shatteringly brittle candy.
Method
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Line a 20 cm square tin with parchment paper and lightly oil it. Measure the bicarbonate of soda into a small bowl next to the stove, with a whisk within reach. Have a candy thermometer ready.
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Put the sugar, golden syrup and water in a large, deep, heavy saucepan over medium heat. Stir until the sugar dissolves, then stop stirring.
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Boil, without stirring, for 8 to 10 minutes, until the syrup is a deep amber and the thermometer reads 150°C.
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Take the pan off the heat and quickly whisk in the bicarbonate of soda for a few seconds, until just combined. The mixture will foam up violently.
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Pour it at once into the tin. Do not spread it or tap the tin, or the bubbles will collapse.
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Leave to cool completely, about 1 hour, until hard, then lift out and break into pieces with the back of a knife.
Chef’s Tips
- Use a large, deep pan. The mixture rises to several times its volume when the bicarbonate goes in.
- Do not stir after the sugar has dissolved, and do not spread the foam in the tin. Both knock out the bubbles.
- Store it airtight the same day. Honeycomb takes moisture from the air and turns sticky within hours.
Pairing Suggestions
- Vanilla ice cream
- Melted dark chocolate
- A cup of tea
Storage & Reheating
Keep in an airtight tin, layered between parchment paper, at room temperature up to 2 weeks. Do not refrigerate.
Common questions
How long does Honeycomb take to make?
About 15 minutes of hands-on work — 5 minutes of preparation and 10 minutes of cooking — plus 1 hour of Cooling, so allow 1 hour 15 minutes from start to finish. The recipe serves 12.
What are the key tips for making Honeycomb?
Use a large, deep pan. The mixture rises to several times its volume when the bicarbonate goes in. Do not stir after the sugar has dissolved, and do not spread the foam in the tin. Both knock out the bubbles. Store it airtight the same day. Honeycomb takes moisture from the air and turns sticky within hours.
What should I serve with Honeycomb?
Vanilla ice cream; Melted dark chocolate; A cup of tea.
How should Honeycomb be stored?
Keep in an airtight tin, layered between parchment paper, at room temperature up to 2 weeks. Do not refrigerate.
Is Honeycomb suitable for a special diet?
This recipe is vegan, vegetarian, gluten-free and dairy-free. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Honeycomb?
About 92 kcal per serving, with 0 g protein, 23 g carbohydrate and 0 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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