This honeycomb recipe is a rich, delicious treat which is so quick and easy to make . Honeycomb only contains three ingredients – sugar, golden syrup and baking soda (sometimes called bicarbonate of soda).
Honeycomb does have a tendency to go sticky due to the presence of moisture in the air, this can be minimised by storing in an airtight container or covering in chocolate – think Crunchie bars, only homemade!
This honeycomb recipe is also the basis for my Chocolate Honeycomb Slice, an easy, no bake traybake which is even more delicious!
Preparation is the key – have all the ingredients ready and line your tin with baking paper before starting as you need to work quickly once you get going. Make sure you have everything you need close to hand. Place the sugar and golden syrup in a large heavy based saucepan and heat together until the mixture is a rich golden amber colour. It is easier to see the colour change if you use a light coloured saucepan, I didn’t and it still worked out fine. Once the mixture is amber remove from the heat and quickly stir in the baking soda, making sure it is all stirred in and no unmixed baking soda remains. Immediately pour the mixture into the prepared tin and allow to cool.
At this stage you can choose whether to use the honeycomb as is – just break into pieces and enjoy or use it to make Chocolate Honeycomb Slice, or you can make your own homemade Crunchie pieces by melting some milk chocolate and using it to cover both sides of the honeycomb slab then break into pieces. You could always break the honeycomb into pieces and dip each individual piece in the melted chocolate but that’s way too much hard work for me and to be honest, it tastes absolutely fine covered as a slab and broken into pieces afterwards.
Honeycomb
Equipment
- 1 square baking tin, around 18 – 20cm greased and lined with baking paper
- 1 large heavy based saucepan
Ingredients
- 200 g caster sugar
- 100 g golden syrup
- 2 teaspoons baking soda sometimes called bicarbonate of soda, this is not the same as baking powder
Optional – to cover
- 200 g milk chocolate
Instructions
- Grease and line the tin and set on a heatproof surface close to hand. Measure out the baking soda and keep close by.
- Place the sugar and syrup in the saucepan and heat over a medium-hot heat, stirring occasionally until dissolved. Continue to cook until the mixture turns a rich, golden amber colour.
- Once the colour has changed, remove the pan from the heat and quickly stir in the baking soda. Make sure all the baking soda has been stirred in and quickly pour the mixture into the prepared tin. Allow to set.
- You can either enjoy the honeycomb as it is – just break into pieces or melt 100 g of the milk chocolate and spread evenly over the top of the set honeycomb. Place this in the fridge until the chocolate has set then remove the chocolate covered honeycomb from the tin, turn upside down so the chocolate covered side faces down and cover the other side with the remaining milk chocolate. Allow to set and break into bite-sized pieces.