Best 6 Simple Honeycomb Recipes

HOMEMADE HONEYCOMB RECIPE BY TASTY

Steps:

• Cover a baking tray with greaseproof paper. Set aside.
• Mix the sugar, syrup, and honey together in a saucepan.
• Turn up the heat and slide a thermometer into the mixture. Heat till the sugar mixture reaches 275°F (140°C) and is brown and bubbling.
• Take the thermometer out and quickly whisk in the bicarbonate of soda.
• Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
• Once set, smash up the honeycomb into bite-size pieces.
• Dip into the melted chocolate and chill.
• Enjoy!

HONEYCOMB RECIPE

Steps:

• Grease a slice tin and line with baking paper.
• Place all ingredients apart from the bicarb soda into a medium sized saucepan.
• Stir over very low heat until sugar dissolves.
• If you have a candy thermometer, place it in the mixture.
• Increase heat slightly to low or low-medium until mixture boils. It should boil at a medium pace. Decrease temperature if it starts boiling too fast.
• Boil, stirring from time to time, until the mixture reaches 155 degrees celsius (310 degrees fahrenheit) OR - if you don't have a thermometer - until it reaches a rich golden colour. The process should take about 10 minutes, but will depend on your stovetop and various factors.
• Remove from heat and sprinkle the bicarb soda over the top of the mixture. Stir gently until the mixture starts to froth and continue stirring gently until all of the mixture is frothy. Don't stir too quickly or for too long or the mixture will lose its frothiness.
• Pour into slice tin and allow to cool.
• Once cool, break into pieces. Drizzle or dip in chocolate to serve.

HONEYCOMB WITH GOLDEN SYRUP

Steps:

• Grease an 8-inch square cake pan. Fill a bowl with cold water.
• Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
• Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

HONEYCOMB TOFFEE

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

SIMPLE HONEYCOMB

Steps:

• Boil sugar and golden syrup for 10 minutes and then add well sifted baking soda and mix.
• Turn mixture into a greased tin and chill.
• Cut when cold.

HONEYCOMB

Steps:

• Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
• Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.