I've promised my husband for ages (maybe a year now, oops!) that I would make him honeycomb. I finally did & remembered how easy it was - so I thought I better write down the recipe for everyone! The most delightful thing about homemade honeycomb is that you can really taste the actual honey in it - unlike the confectionary we buy at the shops!
I made some honeycomb & popcorn bark out of mine, like the Burch & Purchese favourite. I cut it into little squares to enjoy as a treat when we're watching films at home. Honeycomb is also amazing on top of ice cream, pancakes, cakes, cupcakes ... anything really!
Ingredients
35g honey
20g glucose
100g caster sugar
40ml water
1 tsp bi-carb soda
To make honeycomb, line a baking tray with greaseproof paper & have a hand held whisk handy. In a saucepan, heat the honey, glucose, sugar & water all together to 150 degC. Remove from heat carefully & quickly whisk in the bi-carb soda. Working quickly, once the mixture reacts pour evenly onto the tray - do not spread out mixture or handle, that will knock out the air. Set aside for at least 30 minutes until set, before breaking it up into smaller pieces to use!
Honeycomb can be broken up & stored in an air tight container for 7-10 days, before it starts to get a little sticky from reacting w the moisture in the air - still tasty though!
Serving suggestion! Line a baking tray w greaseproof paper. Melt some chocolate of your choice (I chose milk chocolate) and and spread even on to greaseproof paper. Sprinkle honeycomb, chocolate crispy pearls (I get mine from The Essential Ingredient), popcorn (& whatever other tasty morsels you have in the hand in the pantry)! I added a little bit of Gewurzhaus' black lava salt to balance out the sweetness of the chocolate & honeycomb. Allow chocolate to set before breaking/cutting up into serving pieces.
