Honeycomb is made by a simple chemical reaction. From something so simple comes something delicious. Just on it’s own, dipped in chocolate, in ice cream, as a sneaky snack….
The only problem is that it is quite tricky to make. There are a number of reasons for this- the sugar is MOLTEN hot. You need to move at the speed of light once you add the bicarbonate of soda, and last but not least- the washing up is a complete and utter nightmare.
But in ice cream it is just divine. I’m thinking of covering some in chocolate for Christmas presents. The problem is cutting it nicely. After a little investigation into Cadbury’s Crunchie bar, I discovered that they use oil (?) to cut it. As cutting it with a knife would cause it to break into uneven pieces, and water causes it to dissolve. So there’s my issue. How to cut my crunchie. First world problems and all that. The recipe I use is from James Martin’s Saturday Kitchen.
200g Caster Sugar
1 table spoon of liquid glucose
¾ teaspoon of bicarbonate of soda.
Place the sugar, honey, glucose and 50ml of water into a saucepan and bring to the boil. Continue to cook until the temperature reaches 160°C on a sugar thermometer.
Remove from the heat, allow to cool for 30 seconds so the bubbles disperse, then very quickly beat in the bicarbonate of soda, stirring constantly.
Pour into a silicone-lined baking tray and leave to cool for 30 minutes. It makes A LOT so please make sure the container is big enough.
Break into shards and store in a sealed container until you want to serve it. Homemade Honeycomb will keep well for up to one week.
NOTE: Add water to the put and bring back to the boil to clean it.