We’re in New Orleans at the moment experiencing all the delight of the bayou and Bourbon St. I left these with my sister when I left…I wonder if she’s saved me any…
Sweet crystals of honey delight! Make your own honeycomb at home with just a few simple ingredients and have fun decorating it just the way you want! I am not exaggerating when I say that chocolate coated honeycomb contributed to my good report cards in high school. Violet Crumble bars, strawberries, and almonds dipped in Nutella (try it, but don’t blame me…) were what fuelled my late night study of religion essays, math assignments, chemistry calculations, and Japanese vocab memorisations. Whenever end of term came round Mum knew to stock up on Violet Crumble and strawberries and make sure my little dog Tex stayed inside while I worked late into the night. Thanks Mum.I’ve always loved honeycomb. The way it shatters. The sticky, pure sugar sweetness. And most of all, the chocolate coating. Now, in Australia there is a division between Crunchie people and Violet Crumble people. I am a Violet Crumble girl myself. Unfortunately most chocolate-coated honeycomb bars include both wheat and gelatine. No bueno. Enter: my kitchen and a little bit of really awesome chemistry! See Mama, those late night sessions didn’t go to waste!Honeycomb is essentially a heated sugar syrup with most of the moisture removed by boiling it for a long time to a high temperature. When you add the baking soda to the hot syrup it is forced to break down quickly and carbon dioxide molecules are released in bubbles. These bubbles become trapped in the sugar syrup that has formed long threads of crystals, hence the light, airy, bubbly texture of honeycomb. Sweet, sweet science. Making honeycomb at home is a great way to teach kids about science!
Now, let me issue my warning: this recipe involves heating sugar syrup to high temperatures and is therefore not suitable for small children to make on their own. Be very careful when you make this candy treat so that you can enjoy it at home, and not in the hospital. With that warning out of the way. Let me say: making honeycomb at home is totally worth it. You only need a few inexpensive ingredients, a large pot, a massive baking tray, and a candy thermometer. I picked mine up at out local grocery store for under $10.
I had so much fun making and eating this favourite childhood treat and then I decided that the only way to up the ante was to decorate it with sprinkles! Because sprinkles make even the best treats even better! Try this for some homemade trick-or-treating fun or as gifts for friends! Just remember to brush your teeth afterwards 🙂
Gluten free | Makes: A LOT. Seriously, if you aren’t prepared to eat honeycomb for a ages, or give it away, then make a half batch.
- 1 1/2 cups white sugar
- 1/2 cup honey
- 1/3 cup water
- 2 tablespoons golden syrup
- 2 teaspoons baking soda
- 200 grams chocolate, roughly chopped
- Sprinkles to decorate, optional
- Prepare a large rimmed baking sheet by lining it with baking paper. Spray with cooking oil or spray to make removal of the honeycomb easier. Make sure your baking sheet is at least 20 x 12 inches. Or prep two smaller baking sheets.
- Place white sugar, honey, water and golden syrup into a large saucepan. Warm over a low heat, stirring constantly, until the sugar has melted.
- Increase temperature to high and bring the sugar syrup to boiling point. The mixture will rise in the pan while it is boiling. Cook without stirring at all until the temperature reads 154C (309F) on your candy thermometer. This is hard crack stage. Be very careful around the syrup.
- Remove from the heat and allow the bubbles to reduce then add baking soda. Quickly stir the baking soda in. The mixture will begin to bubble immediately.
- Working quickly spread the honeycomb over your lined baking sheet. It will continue to bubble and foam so place it on some newspaper on your kitchen bench just in case.
- Allow the honeycomb to cool completely.
- Break honeycomb into large shards.
- Melt chocolate by placing it into a microwave-proof bowl and heating in 30 second blasts, stirring well in between with a metal spoon, until the chocolate is melted and smooth.
- Coat honeycomb shards using a spoon and decorate with sprinkles if using.