> Recipes

Honeycomb

Honeycomb

Honeycomb

PT35M

Why not try?

1
Line a deep 30cm x 20cm baking tray with parchment paper
2
Add the sugar, golden syrup and glucose to a large, flat pan. Place the pan over a medium heat and heat gently to a light golden-brown caramel. The temperature should reach 165°C on a sugar thermometer; if you don’t have a thermometer, heat the mix to a straw colour and immediately move to the next step
  • 200g of caster sugar
  • 60g of golden syrup
  • 200ml of glucose syrup
3
Sprinkle the bicarbonate of soda over the caramel and stir through. Be very careful at this point as the caramel will be bubbling and hot
  • 20g of bicarbonate of soda
4
Pour the honeycomb onto the lined tray and place in the fridge. Leave to cool for approximately 20 minutes, or until it has set firm
5
Break up the honeycomb into pieces, or grind into a powder using a food processor. Store in an airtight container in the freezer for up to a month

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Ingredients

Metric

Imperial

  • 200g of caster sugar
  • 60g of golden syrup
  • 200ml of glucose syrup
  • 20g of bicarbonate of soda

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Honeycomb

 
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