Want to know how to Make Honeycomb? Follow our guide on how to create this crunchy sweet with just 3 simple ingredients.
This honeycomb type recipe is called by different names. It’s also known as hokey pokey or sea foam among other names I haven’t heard of before. But honeycomb is actually what is found in our beloved Crunchie bar!
So in reality, once you dip this in chocolate you’ve essentially have yourself a homemade version of Crunchie bars. Hello deliciousness.
We used the crunchie bars in our chocolate biscuit cake and then this delicious honeycomb made an appearance in our no-churn ice cream which seriously honeycomb ice cream is TO DIE FOR if you have never tried it.
So let us dive into how-to make the perfect honeycomb. There are a few tips that are important to make this perfect the first time.
How to Make Honeycomb
All you need is 3-ingredients: Golden Syrup, Sugar and Bicarbonate Soda
I can argue with the fact that any kind of confectionary recipe generally a little daunting but there are a few steps to keep in mind when making this.
- DON’T LET IT BOIL – when you are combining the sugar and golden syrup you want to be absolutely sure that it does not boil or bubble. You want it to melt together but a slowwwwww melt. Never ever do you want this to boil as you’ll end up burning the bottom and you’ll taste it…. however… read next step #3..
- COOKING – You want it to reach an amber colour. It takes about 3 minutes and be sure to not overcook. As soon as the mixture turns to an amber colour (or another colour reference is maple syrup).
- FOAM IT UP – Once you add the bicarbonate soda it is going to foam up on you A LOT so be sure to use a large pot for that reason.
How to Store Honeycomb
Living in Ireland we all know that we live in a humid environment… like always. This is the perfect climate for the honeycomb to get sticky and kindddddd of melt a little bit unfortunately.
Pro tip: Store it in the freezer.
Storing it in the freezer after you make it will keep it firm and avoid it becoming super sticky. Actually what I like to do is after breaking it up into the chunk to freeze them for a couple hours before dipping them into the chocolate. Helps the chocolate firm up quickly so it’s a win-win.
Ok… so onto to making these into our beloved crunchie bars.
How to make Homemade Crunchie Bars
Yes. After you make this honeycomb you’ll be just one more step away from making homemade crunchie bars.
You can break the honeycomb up into chunks or try and slice them into bar shapes. Melt quality chocolate and dip the honeycomb into the chocolate with a fork. Let the excess chocolate drip off and set on a wire wrack or nonstick paper. Allow the chocolate to set.
Depending on your climate and weather you may have to pop it into the fridge to speed up the chocolate to harden.
OTHER RECIPES YOU MAY ENJOY:
- 250 g golden syrup
- 6 Tablespoons castor sugar
- 3 teaspoons bicarbonate of soda
- Prepare a baking tin with grease proof paper and set aside.
- Place the golden syrup and sugar into a large pot on low heat, stir to combine.
- Keep the heat low until sugar has melted (Note: It shouldn't boil or even bubble)
- When the sugar has melted increase temperature to medium-low heat. Let it summer slowly until it reaches an amber colour (do not stir at this stage, just make a swirling motion with the pan)
- When it reaches that amber colour turn off heat and add in bicarbonate soda.
- Whisk vigorously, it will start to foam up and be extremely hot at this stage
- Tip it straight into the prepared tin.
- Leave it to cool for around 2 hours then break it into chunks and store in an airtight container.