Honeycomb Candy

This sweet crunchy, honeycomb candy is such a fun recipe to make. Using a few simple pantry staples, it's affordable and as a bonus, vegan friendly! Although simple, this recipe is very temperature sensitive, I recommend using a candy thermometer so you get the right consistency and crunch every time.

Course Dessert

Prep Time 5

Cook Time 20

Total Time 25

Servings serves

Calories 232kcal

Cost $2

Equipment

Candy thermometer

Ingredients

200 g caster sugar
5 tbsp golden syrup
2 tsp bicarb soda/baking soda

Optional

200 g dark chocolate

Instructions

Line a 20cm x 20cm baking tray with non-stick baking paper.
Add sugar and golden syrup to a medium size saucepan over very low heat.
Stir gently until the sugar dissolves.
Once the sugar has dissolved, stop stirring (don't continue as it can cause the sugar to crystalise). Allow the mixture gradually come to a simmer, only increasing the temperature to medium low if needed. Keep checking the temperature regularly with your thermometer.
Once the mixture reaches 150C, remove from the heat. You will need to work quickly now. Add the bicarb soda and whisk - it will foam up quickly. After about 20 seconds, it will have some volume and become more tacky - you have to very quickly (and gently) transfer it into the lined baking tray using a spatula. If left too long it will harden and stick to the pot. Be careful not to drop it from height into the tray/squash the bubbles.
Leave to cool for about 45 minutes or until completely hardened. It should feel like a rock. Break it into chunks. Coat with melted chocolate if desired and leave to cool.
Store in an airtight container - it will keep for 7-10 days. Make sure no moisture can get to it and if it's summer, it's best to keep it in the fridge.

Video

Notes

After attempting honeycomb a couple of times and failing, I decided to write my own detailed method. This recipe is a modified method to that on the BBC Food website. Check out the original here.

Please note - one of the images pictues the honeycomb topped with sea salt flakes - I experimented with this for the cute aesthetic but it was WAY too salty and I don't recommend adding salt, just stick to plain honeycomb or dip it in chocolate.

Nutrition