Honeycomb is a great candy to make at home. It’s quick, it’s delicious and you can add Honeycomb to cookies, fudge or cupcakes if you like. We love Honeycomb and just eat it as it is. It does, however, go soft reasonably quickly. That’s not really a problem taste wise, but if you’re using as a decoration on top of cupcakes you might want to bear that in mind.
Honeycomb is naturally dairy free, so good for those with allergies or vegans.
The first picture is what it looks like when it’s boiling – don’t take your eyes off the pot. Firstly because it can boil over very quickly, which is a nightmare to clean. Secondly, and most importantly anything with a very high sugar content burns and is obviously sticky. You just don’t want to be dealing with that. It will splatter a bit so don’t lean over it!
The second picture is what it looks like poured out and cooling on parchment, and the final cut up. I start cutting after about 15 minutes – it’s cool enough to handle but not ‘set in stone’. Use a sharp knife or even a pair of scissors. If you wait til it’s completely cooled you can still break it up, but it will be in jagged pieces (which isn’t really a problem).
 |  |  |  |
If you fancy adding honeycomb to cookies check out our recipe for vegan chocolate chip, honeycomb cookies here:
Honeycomb
Ingredients
- 1 tsp Baking Soda
- 2 1/2 tsp Golden Syrup
- 1 Cup Caster Sugar
Instructions
- Prepare your baking sheet - line it with parchment paper and have it beside you.
- Melt the sugar and syrup over a medium heat until the sugar is dissolved. This takes longer than you might think as there is no liquid to speed things up. Don’t let it bubble away, stand over it and stir until it’s smooth.
- When you add the baking soda it will froth up very quickly so be prepared to stir quickly with a wooden spoon to incorporate the baking soda.
- Turn the heat off, add the soda, stir and then pour into the prepared tin. It will bubble for a bit as it cools. Don’t leave it sitting in the tin for too long or it’s harder to get out. I don't pour it to the edges, but rather leave it in the middle of the tin so it's a bit thicker. Start breaking it up after about 15 minutes or when the bottom of the tin is warm, but not too hot to handle. Then cut it into pieces with a sharp knife or scissors. If you leave it to cool completely then you can break it up but it will be in jagged, odd-shaped bits.
