Tips and Tricks to perfect it at Home!
Now You Can Make Crunchies at Home:
Honeycomb is a lot easier to make at home than one might think. It is easier to make if you have a candy thermometer, however it is possible to make without. Since not everyone has a candy thermometer, I created my recipe without using one. Here are some tips to help you make perfect Honeycomb:
- Firstly, I found that having a deep baking pan works better than using a sheet pan which is not very deep. Using a deep pan prevents your honeycomb from spreading too much, if it spreads you will end up with thin honeycomb (which is not bad, but doesn’t look as attractive). However, it will take longer to cool and could possibly burn. To prevent this: you can line a shoebox or any cardboard box with baking paper (a cardboard box is not a great conductor of heat), which will slow the cooking down. I simply pop mine in the fridge to slow the cooking down. You can also (if you’re worried) pop it in the freezer.
- Make sure the baking paper extends about 2 cm ( 1 inch) above the rim all the way around the pan as once the bicarb is added the honeycomb will expand dramatically!
- Getting the sugar the right temperature is VERY important. If you don’t take it to hard-crack stage your honeycomb will not get hard, but stay soggy! Hard-crack stage is when the sugar has reached 150˚C (300F) on a candy thermometer. Boil the mixture slowly for about 5 minutes until it assumes a deep golden brown colour. If you don’t have a thermometer you can test the stage by dropping a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. Also I found that between 5-7minutes of cooking is when this stage was reached and that the syrup had turned a dark-amber in colour.
- Once the bicarb has been added, work quickly as the honeycomb will begin to bubble and expand, so make sure your pan is ready and near by.
- Store the honeycomb in an air-tight container as it will get soggy if air gets to it. I found that it keeps better in the fridge.
- Be careful! Working with sugar syrup can be dangerous as it reaches a higher temperature than boiling water. So never be tempted to touch the syrup (unless it’s when you’ve placed a small amount in cold water).
Here is my video on how to make honeycomb:
1/12 cups sugar
1/4 cup honey
1/4 cup water
1 Tablespoon Baking Soda (Bicarbonate of Soda)
Line and grease a 20cmx20cm (8inchx8inch) deep baking pan. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 150˚C (300F). Remove from heat, add baking soda, and whisk (quickly) to incorporate whisk. Gently pour mixture onto baking sheet without spreading. Place in the fridge to cool.
When cool, break the honeycomb mixture into small to medium size pieces. Line 2 large shallow oven trays with baking paper. Place the dark chocolate in a heatproof bowl and set it over a saucepan of simmering water. Do not allow the simmering water to touch the bowl, only the steam. Stir chocolate occasionally with a wooden spoon until smooth and dissolved. Remove the chocolate pan from heat. Using two forks or a pair of tongs, dip the pieces of honeycomb into the chocolate. Transfer the dipped pieces on prepared tray after allowing excess chocolate to drip back into the bowl. Continue coating the remaining honeycomb pieces. Allow the chocolate to set, and then store in an airtight container.