Ann Reardon

Honeycomb Candy Recipe

honey comb recipe how to cook that

Honeycomb Ingredients

365g (12.87 ounces) or 1 2/3 cup plus 1tsp caster sugar
140g (4.94 ounces) or 1/3 cup plus 1Tbsp glucose syrup
110ml or 1/3 cup plus 2Tbsp water
1 tsp bicarb
1/2 tsp baking powder

Instructions

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Gather everything you need including a pastry brush in a cup of water, a bowl lined with non-stick paper, bicarb and baking powder measured out and sifted, plus an oven mitt.


honeycomb
 

Put the sugar, glucose syrup and water into a wide based pan and put on high heat.

Stir until it begins to boil, then wash down sides of pan using the wet pastry brush. This washes down the splashes of sugar from the edges so they do not burn.

Then leave on high heat without stirring, until it JUST begins to brown in one spot. N.B. on gas stove tops this is likely to be at one edge, on electric it is likely to be in the middle. This will take about 5 minutes but keep watching it as timing is crucial. If you add the bicarb too early it won’t set, too late and it will taste burnt.

As soon as you see a light golden patch remove from the heat, stir a couple of times with the whisk to evenly distribute the heat. Then sprinkle in the bicarb and baking powders

Stir about three times with the whisk until just combined. It will start to bubble but still looks too pale for honeycomb – don’t worry it gets darker in the bowl.

Do not over stir. Pour immediately into the lined bowl.

Leave for about three hours to cool right through – this is the hardest part, as the smell of honeycomb wafts through the house. Everyone wants to eat it now! It may sink in the middle as it cools.

Once it is completely cool, peel of the paper and turn upside down.

Smash into pieces and eat! Tastes especially good dipped in melted chocolate – ideal with chocolate fountains.

Enjoy

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

136 Comments View Comments

  1. Hi Anne

    I want to thank you for sharing all of your wonderful recipes and taking the time to explain everything, its very much appreciated! Ive tried your chocolate flower and although it didnt look as pretty as yours lol, it looked pretty good for a first shot 🙂 I ended up garnishing a strawberry tiramisu I had made with the flower 🙂

    I really wana try this recipe but Im not too sure about cup measurements for the sugar and glucose syrup, would you have those on hand? Also, with the chocolate dip, do you temper that or just melt normal chocolate and dunk them in?

    Thanks in advance

    • Hi Samar, 1 cup=250ml, do you have a measuring jug that you could use?
      If you want your chocolate to set firm then yes it needs to be tempered

  2. I tried this today and after 3 hours it still hasn’t fully cooled. Hopefully overnight it will ne hard as a rock and I could peel it off the wax paper. *fingerscrossed* I used half light corn syrup and half high fructose corn syrup since I had some left over.

  3. I tried this today and after 3 hours it still hasn’t fully cool. Hopefully overnight it will ne hard as a rock and I could peel it off the wax paper. *fingerscrossed* I used half light corn syrup and half high fructose corn syrup since I had some left over.

  4. Hi Anne, I’ve just made this recipe tonight and went to peel the paper off and it’s completely stuck! Did you do something to your paper to peel it off so easily? I don’t want to bin in 🙁

    Lisa

    • Oh, just looked up and saw my answer, sorry 🙁 I used the wrong paper. Parchment paper. I could cry.

  5. I love your videos. Can I replace the caster sugar with regular granulated sugar? I live in Quebec Canada, so i’m not sure if it is available here.

    • Hi sandra, that should be fine in this recipe you will just need to stir it a bit longer to get it to dissolve.

      • Alright, thank you! Keep the great videos coming!!!

  6. Just found your website today and in love !!
    I have used glucose once before, and it was basically impossible to use, get out of packet, so sticker and won’t move.
    Is there a way to prepare it before use? I

    • you can heat it slightly in the microwave but too much heat and it will melt your plastic container so just a tiny bit to make it thinner

  7. Hi Anne,

    I love your recipes! And you’re an excellent teacher too! 🙂
    I made this last night and it turned out excellent. I only had trouble with peeling off the waxed paper. It was stuck pretty badly. Any tips on how to avoid that next time? Should I try greasing the paper? Please let me know.

    Thanks so much, Aliya

    • hi allya I use non-stick baking paper which is baking paper with a really fine layer of silicon on it

  8. Hello,
    Thank you for sharing your tips! I just discovered your website so I have not tried anything yet but I want to say special thanks on how to temper chocolate in the microwave (so easier that with a thermometer!!) and the honeycomb recipe. We don’t have honeycomb in France but I tried it in Australia and I’ve been craving for honeycomb ice-cream (a big favorite of ours) for three years now. Will definitely try to do both very soon.

  9. Could you please convert the recipe measurements to cups, tablespoon, teaspoon, etc.

    Thank you.

  10. Thank you for this great tutorial. I made a batch yesterday but left it on the stove for that minute too long so the honeycomb was burnt. I have just done another batch but was worried that I would burn it angain and ofcourse I have taken it off the stove too early. I would like to use a thermometer next time as I do not trust my eyes. Do you know what temp it should be when it is time to put in the powders? Thanks, Fay

    • Hi Fay, sorry I always eyeball it so do not have the temp for this one.

  11. Hi Ann, I have light corn syrup here, is it same as corn syrup? Can i replace the glucose syrup with light corn syrup? Thank you! 🙂

    • Hi evelyn yes you can use the light corn syrup (light in colour with some vanilla added) but not the lite corn syrup (lower sugar)

      • Hi, thanks for your fast replied, I’m one i have here is Karo Light corn syrup High Fructose corn syrup.

        • that should be fine

  12. I have just tried this receipe and I think it’s great thank you.

    • 🙂

  13. fun

  14. Oh so sorry! Haha. I forgot to put a link.

    Here it is:

    http://forgetthosecalories.blogspot.sg/2013/03/chocolate-dipped-honeycomb_17.html

  15. Hey Ann! I tried this recipe out a few weeks back and it was AMAZING. I loved it(and I love you, too). Thanks so much for posting it.
    P/S. I am a huge fan :-DDD Continue posting great recipes Ann!

    Kejia

  16. I’ve waited 3 hours for it to set and it hasn’t its still quite liquidy

    • Hi Gareth it should start setting immediately but just be too hot to handle, if not it has not been heated hot enough.

  17. Hi Ann,
    Will golden syrup work in place of glucose syrup? Will it work in fondant recipes too?

    • Hi sherry, You would need ot experiment, obviously it will effect the colour and it has glucose and fructose in it so I am not sure how the fructose will behave in these recipes.

      • Evernoye would benefit from reading this post

  18. Can I replace the glucose with corn syrup with the same quantity?

    • yes you can

  19. can I use also something others than glucose syrup here in the swiss we dont have this..

    • Do you have glucose powder or corn syrup?

      • I was wondering that too… we don’t have corn syrup or glucose syrup, or powder… can I use honey or maybe agave syrup?

        • Hi suncica you could try with honey as that contains some glucose but you are not going to be able to see the colour change and it would taste very strong. Do you have a candy thermometer?

          • I’m afraid I don’t have the thermometer. 🙁
            But I will try it any way…
            We do have something like ‘glycerolum’ in the pharmacy to buy, and I use it when I have to make fondant, so maybe I can try with that?

  20. Can i use glucose power instead of glucose syrup?

    • 145g glucose powder dissolved in 35g water (you will probably need to heat it in a saucepan to dissolve it). This should give you 1/2 cup of glucose syrup.

      • Thanksssss ^^

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