Perfect Honeycomb Recipes

HOMEMADE HONEYCOMB RECIPE BY TASTY

Homemade Honeycomb Recipe by Tasty image

Here's what you need: caster sugar, corn syrup, honey, baking soda, chocolate

Provided by Ellie Holland

Yield 15 chunks

Number Of Ingredients 5

Ingredients

1 cup caster sugar
3 tablespoons corn syrup
2 tablespoons honey
2 tablespoons baking soda
¾ cup chocolate, melted, to coat

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!

Nutrition Facts : Calories 95 calories, Carbohydrate 18 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 17 grams

HOMEMADE HONEYCOMB

Homemade honeycomb image

Combine golden syrup, sugar and bicarbonate of soda to make our moreish homemade honeycomb. Simple to make, it's a lovely gift for friends at Christmas time

Provided by Esther Clark

Time 15m

Yield Makes 1 slab

Number Of Ingredients 4

Ingredients

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2tsp bicarbonate of soda

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.

Nutrition Facts : Calories 375 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 92 grams sugar, Protein 0.1 grams protein, Sodium 2.2 milligram of sodium

HONEYCOMB

Honeycomb image

Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.

Provided by Sarah Cook

Categories Snack, Treat

Time 20m

Yield Makes a 20cm square chunk

Number Of Ingredients 4

Ingredients

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

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.

Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium

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