Perfect Honeycomb Recipes

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HONEYCOMB RECIPE



Honeycomb Recipe image

A great and easy recipe for Honeycomb Candy! Be sure to read through the whole recipe, measure out all of your ingredients, and prepare your pan before beginning. Be sure to check out the recipe VIDEO below the instructions!

Provided by Sam Merritt

Categories     Candy

Time 30m

Number Of Ingredients 5

1 cup granulated sugar ((200g))
⅓ cup light corn syrup ((80ml))
⅓ cup water ((80ml))
2 ½ teaspoons baking soda
chocolate for dipping or drizzling (optional, you can use melted chocolate chips, chocolate bars, or melting wafers)

Steps:

  • Line an 8x8 square pan with parchment paper and set aside.
  • Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
  • Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
  • Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don't stir any longer.
  • Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
  • The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.
  • Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
  • If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

Nutrition Facts : ServingSize 1 piece (without chocolate), Calories 44 kcal, Carbohydrate 11 g, Fat 1 g, Sodium 112 mg, Sugar 11 g

HOMEMADE HONEYCOMB RECIPE BY TASTY



Homemade Honeycomb Recipe by Tasty image

Here's what you need: caster sugar, corn syrup, honey, baking soda, chocolate

Provided by Ellie Holland

Categories     Desserts

Yield 15 chunks

Number Of Ingredients 5

1 cup caster sugar
3 tablespoons corn syrup
2 tablespoons honey
2 tablespoons baking soda
¾ cup chocolate, melted, to coat

Steps:

  • Cover a baking tray with greaseproof paper. Set aside.
  • Mix the sugar, syrup, and honey together in a saucepan.
  • Turn up the heat and slide a thermometer into the mixture. Heat till the sugar mixture reaches 275°F (140°C) and is brown and bubbling.
  • Take the thermometer out and quickly whisk in the bicarbonate of soda.
  • Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
  • Once set, smash up the honeycomb into bite-size pieces.
  • Dip into the melted chocolate and chill.
  • Enjoy!

Nutrition Facts : Calories 95 calories, Carbohydrate 18 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 17 grams

HONEYCOMB RECIPE



Honeycomb Recipe image

An easy recipe for perfect honeycomb every time!

Provided by Libby Hakim

Categories     Dessert

Time 20m

Number Of Ingredients 5

1 cup caster sugar
1 tablespoon white vinegar
1 tablespoon honey
1 teaspoon butter
1 teaspoon bicarb soda

Steps:

  • Grease a slice tin and line with baking paper.
  • Place all ingredients apart from the bicarb soda into a medium sized saucepan.
  • Stir over very low heat until sugar dissolves.
  • If you have a candy thermometer, place it in the mixture.
  • Increase heat slightly to low or low-medium until mixture boils. It should boil at a medium pace. Decrease temperature if it starts boiling too fast.
  • Boil, stirring from time to time, until the mixture reaches 155 degrees celsius (310 degrees fahrenheit) OR - if you don't have a thermometer - until it reaches a rich golden colour. The process should take about 10 minutes, but will depend on your stovetop and various factors.
  • Remove from heat and sprinkle the bicarb soda over the top of the mixture. Stir gently until the mixture starts to froth and continue stirring gently until all of the mixture is frothy. Don't stir too quickly or for too long or the mixture will lose its frothiness.
  • Pour into slice tin and allow to cool.
  • Once cool, break into pieces. Drizzle or dip in chocolate to serve.

Nutrition Facts : Calories 73 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 94 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

HONEYCOMB CANDY



Honeycomb Candy image

Provided by Food Network

Categories     dessert

Time 15m

Yield 50 pieces

Number Of Ingredients 5

1 1/2 cups sugar
1/2 cup water
3 tablespoons honey
1/3 cup corn syrup
4 teaspoons baking soda, sifted

Steps:

  • In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

HONEYCOMB TOFFEE



Honeycomb Toffee image

This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.

Provided by Chef John

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 50m

Yield 8

Number Of Ingredients 5

1 teaspoon baking soda
½ cup white sugar
2 tablespoons corn syrup
1 tablespoon honey
2 tablespoons water

Steps:

  • Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
  • Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
  • Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
  • Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g

HONEYCOMB



Honeycomb image

Provided by Annie Rigg

Categories     Candy     Dessert     Kid-Friendly     Halloween     Shower     Edible Gift     Party     Potluck     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 20 pieces

Number Of Ingredients 6

1 1/3 cups superfine sugar
1/2 cup corn syrup
Pinch of cream of tartar
1 teaspoon white wine vinegar
1 1/2 teaspoons baking soda
5 1/2 oz (150g) dark or milk chocolate

Steps:

  • Line a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.
  • Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan. Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.
  • As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano. Pour into the prepared pan in an even layer and let cool.
  • Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth. Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks. Half dip each piece into the melted chocolate. Let harden before packaging.

HONEYCOMB



Honeycomb image

Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.

Provided by Sarah Cook

Categories     Snack, Treat

Time 20m

Yield Makes a 20cm square chunk

Number Of Ingredients 4

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

Steps:

  • Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
  • Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
  • The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium

PERFECT HONEYCOMB



Perfect Honeycomb image

An easy recipe to produce perfect homemade honeycomb every time, which can be given as a gift, or just enjoyed at home.

Provided by rosemaryabigail96

Time 10m

Yield Serves 5

Number Of Ingredients 0

Steps:

  • Grease a square cake tin
  • Heat the caster sugar and golden syrup together in a large sauce pan until boiling. Simmer on a low heat for 5-10 minutes until dropping the syrup into cold water produces a brittle toffee. Make sure you don't cook it on too hot a heat so that it doesn't burn
  • Remove the sauce pan from the heat and add the bicarbonate of soda. Stir it in immediately, as the honeycomb will expand immediately, and then pour into the cake tin as soon as the bicarbonate of soda is mixed in. Leave to cool completely and don't be tempted to smooth the top - you will flatten the mixture
  • When cooled, break the honeycomb into bite sized chunks. You can dip in melted chocolate and leave to set before eating to create chocolate coated honeycomb

SIMPLE HONEYCOMB



Simple Honeycomb image

Make and share this Simple Honeycomb recipe from Food.com.

Provided by Nuttie Moo

Categories     Candy

Time 25m

Yield 1 batch, 20 serving(s)

Number Of Ingredients 3

4 tablespoons sugar
2 tablespoons golden syrup
1 teaspoon baking soda

Steps:

  • Boil sugar and golden syrup for 10 minutes and then add well sifted baking soda and mix.
  • Turn mixture into a greased tin and chill.
  • Cut when cold.

Nutrition Facts : Calories 16, Sodium 64.3, Carbohydrate 4.2, Sugar 3.1

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