Best Honeycomb With Golden Syrup Recipes

3-INGREDIENT EASY HONEYCOMB

Steps:

• Line a 6-inch square tin or tray with aluminum foil, lightly coated with some flavorless oil.
• This will prevent the honeycomb from sticking to the foil.
• Insert a candy thermometer into a medium sized pot and add in sugar and corn syrup.
• Turn on heat and cook under low heat until the syrup turns light amber. Use a heatproof spoon or spatula if you need to stir the mixture.
• The temperature should reach hard crack point at 149°C.
• Turn off heat and add in baking soda immediately and stir until well combined. The mixture will look foamy and double in volume.
• Pour into prepare tin and allow to cool completely.
• Remove aluminum foil from tin and peel off the honeycomb gently.
• Cut into desired pieces and serve.
• Store the rest in air-tight containers and refrigerate.
• *to clean the pot / spatula, fill the pot with hot water and bring to boil. Stir occasionally to dissolve any remaining sugar.

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.

HOMEMADE HONEYCOMB

Steps:

• Butter the base and sides of a 20cm non-stick square cake tin. (If your tin isn't non-stick, butter, then line with baking parchment).
• Melt the sugar and golden syrup in a deep saucepan over a low heat, stirring. Don't let it bubble until the sugar has dissolved completely.
• Once melted, turn up the heat and bring to a simmer. Cook until you have an amber-coloured caramel (this won't take long, but if you have a thermometer, it needs to reach 150C, so it doesn't get sticky when stored). As quickly as you can, remove from the heat, add the bicarb and beat with a wooden spoon until it's all absorbed and the mixture is foaming. Immediately scrape into the tin, but be careful, as the mixture will be very hot.
• Leave to cool for 1-1½ hrs until the honeycomb is hard - it will continue bubbling in the tin as it cools. Break into chunks before packaging.

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.