Recipe For Homemade Honeycomb
An airy and crunchy honeycomb recipe, that gives Cadbury’s Crunchies a run for their money…And I am a big Cadbury’s chocolate fan!
Servings Prep Time
Plenty 10 minutes (not including chocolate melting/coating time).
Cook Time Passive Time
20 minutes +/- 1 hour or so to cool
Servings Prep Time
Plenty 10 minutes (not including chocolate melting/coating time).
Cook Time Passive Time
20 minutes +/- 1 hour or so to cool
Ingredients
Instructions
  1. Grease and line a square or rectangular baking tin. I used a 6 inch x 8 inch tin.
  2. Combine the honey, golden syrup, sugar and water together in heavy bottomed saucepan.
  3. Place pan over a low heat until the sugar has melted. Stirring occasionally.
  4. Once melted, turn the heat up and bring the mixture to a rapid boil, stirring constantly. You want the mixture to reach the hard crack stage, which is 150C on a sugar thermometer. For those who don’t own a sugar thermometer, when the mixture turns a light golden brown in colour you can check it the good old fashioned way….Remove the pan from the heat and drop a teaspoonful on the mixture into a cup of cold water. It will go hard and crackable if it has reached the hard crack stage.
  5. Once the mixture has reached the hard crack stage, remove totally from the heat and add the bicarbonate of soda, beating well. The mixture will froth and become aerated. Pour the aerated mixture carefully into the lined tin, so as not to knock the air out of it or burn yourself!
  6. Allow to cool for a bit. I left mine to go totally cold which resulted in it being harder to cut neatly (still tasted good though!), so next time I would cut it before it gets totally cold.
  7. Melt the chocolate. I would always recommend melting chocolate, slowly, over a pan of simmering water as chocolate can be temperamental (I have a special chocolate melting gadget, which melts it slowly and perfectly), but if you are used to melting it in the microwave, then that’s fine.
  8. Dip the lumps of honeycomb in the chocolate and place on greaseproof paper to set.
  9. Store in an airtight container, in the fridge or in a cool place.
Recipe Notes

Next Time…

I would add the bicarbonate of soda when the mixture is just below the hard crack stage (150C), out of interest to see what difference it makes.

All in all I would recommend this homemade honeycomb recipe to anyone looking to make a sweet treat. It made plenty, we made ourselves sick one Friday (couldn’t help ourselves) and still had some in the fridge for the next Friday. Although it had gone slightly soft between Fridays, it was still nice.

Debs Random Writings

Where I link up:

Linky Love

© 2015 – 2017, . All rights reserved.

Tagged In...

foodrecipessweet treats