Honeycomb is wonderfully simple to prepare and a great way to add texture and sweetness to many different desserts. Adam Byatt's honeycomb recipe is fun to make and produces an excellent treat.
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
Adam Byatt is a creative and accomplished Michelin-starred chef with a passion for British food. Starting his career aged sixteen, Adam has earned a reputation for honest cooking designed to showcase the very best local produce
