Best Perfect Honeycomb Recipes

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 RECIPE

Steps:

• Line an 8x8 square pan with parchment paper and set aside.
• Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
• Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
• Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don't stir any longer.
• Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
• The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.
• Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
• If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

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

Steps:

• Line a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.
• Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan. Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.
• As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano. Pour into the prepared pan in an even layer and let cool.
• Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth. Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks. Half dip each piece into the melted chocolate. Let harden before packaging.

CHOCOLATE-DIPPED HONEYCOMB

Steps:

• Gather the ingredients.
• Prepare a baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray . 8x8 pan or a 13x9 pan.
• Combine the sugar, corn syrup, honey, and water in a large saucepan. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
• Insert a candy thermometer in the saucepan and cook the mixture over medium heat, without stirring, until the candy reaches 300 F. Do not rush the boiling by using high heat.
• Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately, quickly whisk the candy to incorporate the baking soda, and be careful as it will foam up a great deal.
• As soon as the baking soda is incorporated, quickly and carefully pour the candy into the prepared baking pan.
• Allow it to cool and harden completely, then break it into small pieces.
• Combine the chocolate and shortening in a microwave-safe bowl. Microwave in 30 seconds spans, stirring in between, until the chocolate is completely melted.
• Using two forks, dip the individual pieces in the melted chocolate so that they are completely covered and place them back on the baking sheet.
• Repeat with the remaining honeycomb and refrigerate until the chocolate is set.
• Enjoy!

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.