Honeycomb
There is something wonderfully theatrical about making honeycomb — one moment you have a quiet pan of bubbling sugar and honey, and the next it erupts into a golden, foamy cloud that sets into something crisp, airy and completely magical.
It is one of those recipes that feels far more impressive than the effort involved, and it never fails to draw people into the kitchen. We make ours with honey straight from our bee hives, and the difference in flavour compared to anything shop-bought is something you truly have to taste to believe. Break it into shards, dip it in chocolate, crumble it over ice cream, or simply eat it as it is!
Servings:
12
Prep Time:
5 Minutes
Set Time:
1 - 2 Hours
Cook Time:
10 Minutes
INGREDIENTS
100 grams caster sugar
100 grams honey
2 teaspoons bicarbonate of soda
200 grams dark chocolate, melted (optional, for dipping)
INSTRUCTIONS
1 - Prepare your tray: Line a 20cm x 30cm deep baking tray with baking paper and set it somewhere close to the stove — you'll need to move quickly later.
2 - Cook the caramel: Place 100 grams caster sugar and 100 grams honey from Stuart's hives into a deep, heavy-based saucepan over low heat. Stir gently until the sugar begins to dissolve, then stop stirring. Increase to medium heat and allow the mixture to bubble and turn a deep amber caramel colour. Keep a close eye on it — it can catch quickly. The colour change is your cue, not the clock.
3 - Add the bicarbonate of soda: Remove the pan from the heat and immediately add 2 teaspoons bicarbonate of soda. Whisk quickly — it will foam and expand dramatically. This is the magic moment. Pour straight away into your prepared tray. Do not spread or press it down — let it find its own level.
4 - Set: Leave to cool and harden completely at room temperature for at least 1 to 1½ hours. Do not refrigerate — the cold air will make it sticky.
5 - Break and finish: Once fully set, break into irregular shards. If dipping in chocolate, allow 200 grams dark chocolate, melted (optional, for dipping) to cool slightly so it isn’t too runny, dip each shard halfway and lay on baking paper to set. Store in an airtight container between layers of baking paper.
Notes
Work quickly once you add the bicarbonate of soda — the mixture will expand fast and you want to get it into the tray before it starts to deflate. Do not stir once the mixture starts bubbling or you risk crystallising the sugar. Honeycomb is best stored in an airtight container and eaten within a few days, as it will soften over time if exposed to moisture.
Featured:
The Werombee Mans 'Honey’
Choose our golden harvested honey for a taste of pure, natural bliss.
How to Enjoy:
Spread on warm toast for a breakfast delight.
Stir into your morning tea or coffee for a natural sweetener.
Pair with cheeses and fruits for a sophisticated and wholesome dessert.
