Honeycomb Recipe
i burned this 4 times so you don't have to...
So as many on the internet have seen, I learned how to make honeycomb in four attempts, one of them ended up on my kitchen floor. I present to you my best attempt at how to make honeycomb.
How to prevent burning
Take the caramel off the heat at 290°F (143°C). Do not wait for the temperature to creep higher. Once baking soda is added, the reaction generates additional heat.
Have everything ready before you start. Baking soda pre-measured, tray lined, and a heatproof spatula within reach.
Container depth matters. Pouring into a deeper dish will give you thicker honeycomb, but it will also continue cooking longer from retained heat, deepening the flavor and increasing bitterness if overdone.
Do not stir aggressively after adding baking soda. A few quick folds is enough.
Ingredients:
175 g granulated white
45 g honey
45 g corn syrup
60 mL water
¼ teaspoon salt
1 1/4 teaspoons baking soda
Instructions:
Line a baking sheet with parchment paper or a silicone mat. If you want thicker honeycomb, use a deeper heatproof dish, but know that it will cook slightly longer after pouring.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, honey, corn syrup, water, and salt. Stir gently just to hydrate the sugar.
Place the saucepan over medium heat. Once the mixture begins to boil, stop stirring. Allow it to cook undisturbed until it reaches 290°F (143°C) on a candy thermometer. The color should be a light to medium amber.
As soon as it hits 290°F, take the pan off the heat. Sprinkle the baking soda evenly over the surface. Using a heatproof spatula, quickly fold it in with 3–4 gentle strokes. The mixture will foam aggressively and expand.
Without delay, pour the foaming caramel onto the prepared baking sheet. Do not spread it out. Let it settle naturally to preserve the bubble structure
Let the honeycomb cool at room temperature for at least 30 minutes, until fully set and hard.
Once cooled, break into shards using your hands or the back of a knife. Store in an airtight container in a dry place.