Whatever you call this stuff (see Trivia below) it’s so easy to make that if you’ve never made it before you’ll wonder why. It’s simple, delicious, and versatile because you can put it to a lot of different uses – no need to go buying and chopping up Crunchie bars when you can make it quickly at home yourself. And it’s fun to make – but be careful and keep the kids away!
Makes enough portions for 10 people.Print this Recipe
- 1 heaped teaspoon of bicarbonate of soda (about ¼ ounce / 8g)
- 8¾ ounces / 250g golden caster sugar
- 2 heaped tablespoons of runny honey
- 1¾ fluid ounces / 50ml water
Line a shallow baking tray about 10 x 14 inches / 25 x 35cm with greaseproof paper.
Have the ingredients all measured out and ready to go.
Stir the sugar, honey, and water into a medium heavy-bottomed saucepan then, using a sugar thermometer, heat until the caramel mixture reaches 150°C / 302°F. Be very careful as the caramel is extremely hot. After you have mixed in the ingredients and while it is heating up do not stir again.
As soon as it reaches the temperature, switch off the heat and add the bicarbonate of soda, whisking it quickly to combine it. Be careful – it will rapidly foam up the side and if your saucepan is not deep enough could overflow.
Carefully pour the foaming caramel into the tray. Tilt the tray around to ensure it flows evenly to all sides and into the corners. Again, be very careful not to touch it.
Leave it to cool, then crack it into pieces.
There are many uses for honeycomb. It works well mixed with ice cream. But you can serve it on its own or with a garnish of melted chocolate and a fruit such as raspberries.
What we hear call honeycomb goes by a bewildering array of different names around the world. In the UK it is called cinder toffee, while in Northern Ireland it is yellowman. In the USA, it can vary state by state: Wisconsin calls it angel food candy, while other states have sea foam, sponge candy, and old fashioned puff (Massachusetts). In New Zealand it’s hokey pokey, in Canada sponge toffee, and in Scotland puff candy. In Korea, where they use white sugar, it’s oritaegi.Print this Recipe
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