Sweet Magazine - Honeycomb Recipe

Whether you’re a Crunchie or a Violet Crumble fan, like marshmallow, there’s no going past a home made honeycomb – and it’s surprisingly easy to make! For our honeycomb recipe, you’ll need one specialist tool – a sugar thermometre. But if you don’t have one, and you’ve got nerves of steel, use a glass of water and a spoon to determine when your sugar has reached the desired temperature (see how below). The quality of the honey you use is important when making honeycomb. Just like cooking with a wine you’d be happy to drink, or with chocolate that you’d be happy to eat, your honey should be delicious. Don’t be tempted to opt for the cheapest one on the shelf because it’s ‘just for cooking’, unless of course that’s the flavour you prefer. We’ve used an incredible Tasmanian leatherwood honey for our honeycomb recipe, but go with your favourite for a honeycomb that you won’t be able to resist!! [x_custom_headline type=”center” level=”h2″ looks_like=”h4″ accent=”true”]Make Your Honeycomb[/x_custom_headline] 1 1/2 cups of caster sugar 1/3 cup of water 1/3 cup of golden syrup 1/3 cup of honey 2 tsp bi-carb soda Add all the ingredients to a large, heavy bottomed saucepan. Heat over medium-low heat until all of the ingredients have melted together. Resist the temptation to stir the mix. Stirring the sugar can create crystalisation. Instead, heat over medium-low and gently brush down the sides of the pan with a pastry brush and water until the sugar, golden syrup, and honey have dissolved into the water and started to melt. Increase the heat to medium-high and add your thermometre. You need to heat the sugar to hard crack stage, which is 154 degrees celcius. If you don’t have a thermometre, continue to cook the sugar mixture until it begins to darken and boil with lots of little bubbles. At this point, use a long handled spoon to scoop a small amount of the sugar. Drop it into the waiting water. If the sugar goes solid immediately and can be snapped (not pulled or stretched, but snapped cleanly) the sugar is ready.

Recipe for this DELICIOUS honeycomb coming to the blog this week. Don’t stick your finger in. #dontdoit

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While your sugar is heating, fill your kitchen sink with a couple of inches of cold water, and pop your pre-measured bi-carb soda into a small dish to make it quick to add to the mix. Prepare a lamington, or slice tray with baking paper, and leave to one side. Once your sugar has reached the correct temperature. Quickly add the bi-carb soda, remove from the heat and hold the pan in the sink of cold water. Use a whisk to quickly mix the bi-carb soda through the sugar. This mix is going to froth like crazy, don’t mix too long, a few seconds should do it. Be very careful not to get the sugar on yourself, even though the cool water will stop the sugar from cooking and start to cool it down slightly, it’s still over 100 degrees celcius! Pour the mix out into your prepared tray and leave out of the reach of small hands until it has completely cooled. Once cooled, melt some high quality chocolate and drizzle over the top of your honeycomb. Devour!