Honeycomb

Honeycomb

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(8 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins - 15 mins Plus setting

Skill level

Easy

Servings

Makes a 20cm square chunk

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

Nutrition and extra info

Nutrition info

Nutrition per 20g chunk

kcalories
94
protein
0g
carbs
23g
fat
0.3g
saturates
0.2g
fibre
0g
sugar
23g
salt
0.5g

Ingredients

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

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Method

  1. Grease a 20cm square tin with the butter. Mix the caster sugar and syrup in a deep saucepan and stir 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 and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.
  2. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr- 1 hr 30mins the honeycomb will be hard and ready to crumble or snap into chunks.

Recipe from bbcgoodfood.com, October 2012

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Comments

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baugh_cooking's picture
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Great recipe, nice and simple and works really well.

slayaz's picture
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There's absolutely nothing wrong with this recipe - made it tonight to make Honeycomb Ice Cream and it worked perfectly.... It's really helpful to watch the "How to" video - she lines her tin with baking parchment paper so it's much easier to remove from the tin.

alissa's picture

Didn't work for me either - sticky mess, and tin ruined!

saiz's picture

Its disgusting, a chewy horrible mess. It stuck to everything. Very sticky. Followed the recipe and didn't work. Never again!! Ewww

leia_hockaday's picture
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Made this for fathers day the outcome was great until it came to smashing it up. It stuck to everything, couldn't get it off the plate even using a big knife. The next day when I got up it has gone all sticky on the inside and outside. It was quite gooey. When you ate it it tasted nice but it wasn't totally crunchy just on the outside.

niccinotts's picture

Excellent results, heated to 138 before adding bicarb and pouring into the tin. I also lined my tin with greaseproof paper.

minimexx's picture
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Made this a few minutes ago and it worked superbly well! Very crispy and a nice flavour. Is a very professional outcome.

candidia's picture
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Its disgusting, a chewy horrible mess. Followed the recipe and didn't work.

rachel_r's picture
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Lovely, quite chewy but crispy as well. The sugar seemed to take a while to dissolve but it turned out ok. I used greaseproof paper to line the tin just in case it got stuck.

pinkfluffychic's picture
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Didn't work. Turned into 'glue your mouth together' toffee instead of crunchy honeycomb. When looking at other recipes it seems that you need to boil the caramel for a lot longer before adding the bicarb. I will not be trying this recipe again, very disappointing.

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