Honeycomb Recipe Mary Berry Recipes

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:

• 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.

CINDER TOFFEE

Steps:

• Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
• Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly - don't worry! Immediately pour into the tray, and leave to cool and set completely.
• Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.