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

)
 

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, ive only 70g of glucose syrup is it ok to half the recipe? If not can I use golden syrup?

    • Please teach the rest of these internet hooglians how to write and research!

  2. Can you use lily white corn syrup?

    • Hi Ripley, This should be fine.

  3. Hi Ann, when you make honeycomb, does your honeycomb come out dry or sticky? When I make honeycomb, mine comes out sticky. Is that a problem? If it is a problem, how should I solve that?

    • Hi Ann, I was also wondering how I can cool my honeycomb. In my place its very humid. How should I let it cool?

      • Hi Sebastian, That’s tricky. You will find humidity will cause a problem. Try a cooler day or turn on your air conditioner if you a lucky enough to have one.

    • Hi Sebastian, If your Honeycomb combs out sticky you may not have heated your sugar to a high enough temperature. It is worth mentioning that Honeycomb will turn sticky if left exposed to the air.

  4. Could i use glucose powder instead of glucose syrup ? thanks for help 🙂

    • Hi Anett, I have never tried it with the powder. In theory it should work. Let me know how it goes.

  5. Hi Ann, is there a reason why you use a combination of baking soda and baking powder. I was just wondering how different it would be from using just b. soda.

    Also, I really do enjoy watching your videos, the only reason I’ve attempted tempering chocolate in our bombay heat and humidity is because your videos are so tempting! You make everything look easy! 😀

    • Hi Tania, the recipe works better with the combination as Baking powder contains citric acid. his assists with the reaction that creates the honeycomb. Great effort on tempering chocolate in such a hot and humid environment.

  6. and also how long can you store these after coating with chocolate. and for all the chocolate truffles with filling, how long can you store them for, and is it necessarily to refrigerate? thanks. pls do a video on meringue kisses. thanks, great videos u share, thanks for that.

    • Hi Alf, If the honeycomb is completely enrobed in chocolate, it should keep for a couple of weeks. If the honeycomb is exposed to the air, it will begin to soften within a couple of days. For the truffles, I recommend refrigerating and the time you can store them for will depend on the type of filling you have used. Anything with fruit or egg in it will need to be consumed within a few days. Thanks for the great suggestion.

  7. hi ANne, is it possible to make this in plastic or silicone moulds?

    • Hi Alf, I wouldn’t use plastic due to the heat of the mix. You should be able to use a silicon mould.

  8. For all of us yankees, there are several sites that do metric conversations. Here is what I found:
    2 cups granulated sugar
    6 Tablespoons light corn syrup
    1/2 cup water
    And the others are good except we call it baking soda for bicarb

    • Thanks Veronica! I was just about to do it and noticed that it was in weird measurements.

  9. Hi Ann, been an avid watcher of your channel, and it could get addicting at times. I’m planning to make this as Halloween treat for my nephew’s party. But I read from previous comments that it absorbs moisture, and I live in a humid country. I’ve had success making meringues which are also affected by humidity. Do I treat it like a meringue or is it very different?

    • Hi Samantha, you can either completely coat it in chocolate which will protect it from the humidity or store in an airtight container.

  10. can i use light corn syrup instead of glucose syrup ?

    • Hi Hamda, Yes you can use light corn syrup. Same quantity as the glucose syrup.

  11. 你会中文吗?

    • 你会中文吗?

  12. Hi ann,just wondering can I use golden syrup instead of the glucose syrup?

    • Hi Jane, you will not be able to see when it is going golden if you use golden syrup.

  13. Hi Ann, long time listener, first time caller. lol. Love your recipes! The way you explain it, makes baking and experimenting with shapes and flavours so attainable. My daughter Darcy got me onto your site and we are planning weekends in advance to sugar rush my husband just by taste testing your recipes. We only can hope we do you justice. Thank you, Jen and Darcy, cheers in advance from Brendan.

    • thanks for your lovely feedback Jennifer 😀

      • Unrlaplleaed accuracy, unequivocal clarity, and undeniable importance!

  14. Can’t find glucose syrup… how would one make glucose syrup from scratch 🙂

    • Hi Bel, can you find corn syrup? It is not something you can make from scratch the only ingredient is glucose

      • I live in Morocco and we don’t have any kind of corn syrup or glucose syrup here so I used a recipe online for how to make your own syrup. TOTAL FAIL. The recipe turned out horribly so if anyone else is reading this, DO NOT BOTHER MAKING IT UNLESS YOU HAVE ACTUAL GLUCOSE OR CORN SYRUP. I’m bummed. 🙁

  15. Hi Ann! I really enjoy this recipe and am eager to test it. I was just wondering – is it possible to decrease the wait time for the honeycomb to set by putting it in the fridge or freezer for a shorter amount of time?

    • Hi Shelley, it absorbs moisture fromt he air and the cold air in the fridge is more humid so it will likely get sticky

  16. Hi Ann, I am wondering whether I could use golden (raw) caster sugar instead of your normal white caster sugar or would it change the flavour?
    Thank you in advance .

    • Hi Alisha, I am sure it would be fine in terms of flavour but as it has bigger crystals of sugar it will take longer to dissolve so you may need ot add a little extra water while waiting for the sugar to dissolve.

  17. Hi Anne do you know a substitute for bicarb or the version it is in the us??? Also can I use light corn syrup instead of glucose syrup??
    Please let me know as soon as you can Thank You!

    • Hi bere yes you can use corn syrup instead of glucose syrup. Anyone in the US know if bicarbonate of soda goes by a different name there?

      • thanks for the tip and I will try to find out what bicarb of soda is in the us

        • Bicarb is baking soda in the US I think :). Just finished making this a minute ago. Burnt my tongue trying to eat a piece off the spoon.. Want it. Now. Thx for recipe!

          • 😀

      • bicarb soda is baking soda in the us

  18. Hi Ann!

    I tried this recipe and my honeycomb didn’t set. I tried with it over night. I didn’t use glucose syrup since I couldn’t find it in my local store. Is it important to use glucose syrup? Was that the reason as to why my honeycomb didn’t set?

    I’m a huge fan and I have a goal to do ALL of your recipes. I’ve done a few already. Love you! xx

    • Hi Nathalie, the glucose syrup helps stop the sugar from crystalising, not setting is due to teh sugar syrup not getting heated to a high enough temp.

      • Okay, thank you! I’ll try it again and make sure that it gets heated to a higher temperatur. Thank you!

        • 🙂

  19. Thank you for the tutorial! I made it yesterday.. its so good. It has set but its sticky.. what did i do wrong?

    • hi wensday, once it is set and cooled store in an airtight container or it will absorb moisture from teh air. or completley cover in chocolate

  20. oh sorry Ann, I just realised I spelt your name incorrectly!

    • no problem

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

ADD JPEG TO YOUR COMMENT