Every kitchen should have a recipe for honeycomb – it’s great as an accompaniment to panna cotta, cupcake toppings, on ice cream, or if you’re a minimalist, just on it’s own. Every since I started making it last week, I just can’t get enough of it. And the best part is, it’s a four ingredient kind of recipe
Home made honeycomb beats store bought mostly because it’s got better depth of flavour – unlike chocolate bars which just taste sweet and make my teeth hurt, honeycomb made at home has a slightly bitter undertone which balances the sweetness.
adapted from Gary Mehigan and George Calombaris’ ‘Your Place or Mine’
70g glucose (available at supermarkets)
½ tsp bicarb soda
- Line a flat dish with baking paper and set aside.
- To make the honeycomb, put sugar, glucose and water into a small saucepan.
- 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.
- Remove pan from the heat and wait for the mixture to cool down for about 20-30 seconds – there should still be small bubbles in the sugar syrup. This is important, if the mixture is too hot, your honeycomb will continue to cook and be burnt in the middle.
- Add the bicarb all at once, and stir through with a spatula – just enough so that it’s all combined. Spoon out into the prepared lined flat dish, and leave to set for about 45 minutes.
- Break into pieces, and store in an airtight container.