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Saturday, 4 June 2011

Honeycomb

Here's an easy recipe that really works for honeycomb, or hokey pokey as it's also known.

Honeycomb or Hokey Pokey 2098 R

Honeycomb
Adapted from BBC Good Food
I like to pour my honeycomb onto a silicone sheet because there's no issue with it sticking.

5 tablespoons granulated sugar
3 tablespoons golden syrup
1 teaspoon bicarbonate of soda

Put the sugar and golden syrup into a large saucepan and heat gently until the sugar has melted.

Turn up the heat a little and let the mixture boil for a couple of minutes until it just starts to turn a deep golden colour.

Remove the pan from the heat and quickly mix in the bicarbonate of soda - the mixture will foam up - and then pour it onto an oiled baking tray or a tray lined with a silicone sheet.

Leave to cool and then break up as needed. If you want uniform squares, the honeycomb should be cut before it sets completely; you need to remove the
honeycomb from the silicone sheet and put it onto a shopping board to cut it.

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This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2011 unless otherwise indicated. All rights reserved.
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29 comments:

Basic Meatloaf Recipe said...

Awesome post! Thanks a lot for sharing.

Choclette said...

Looks very tempting. Have been meaning to make this for ages - I think I was 17 the last time I tried it! Thanks for the reminder.

Su-yin said...

I never knew it was this easy! Thanks for the recipe, maybe I can make honeycomb ice cream with it. :P

James B said...

Great crushed up an either used in or to top ice cream. Yum!

Maria♥ said...

That is the best looking honeycomb!

Maria
x

Jacqueline said...

That is very tempting honeycomb! Oh and where did you get your silpat liner? Was it in the uk?

bellini said...

Ir looks similar to sponge toffee which is a childhood favourite.

Jan said...

Oooh Paul would love this!

Nic said...

Thanks all!!

Su-yin - definitely make some honecomb ice cream, I just did!

Jacqueline - I got my Silpat in the US, but I have seen it in good cook shops here. You can also use ordinary silicone mats which they sell everywhere now. They are brilliant for meringues.

Debs @ DKC said...

Hi Nic, fab recipe thanks. I've been meaning to make this for ages and you've given renewed inspiration!

Anne said...

I have been meaning to make hokey pokey for months - it looks delicious Nic! Thanks for the tip on using silicon sheet too! x

Jeanne @ CookSister! said...

It's really, really that easy?? Honeycomb is one of my favourite sweets ever - can't believe I've never made it! Thanks for enlightening me...

Anonymous said...

I used to love this as a child.Could I use parchment paper instead of the silicone mat and what is golden syrup? I live in the US. Thanks.

Angie's Recipes said...

Can't believe it's that easy to make...thanks for sharing the recipe.

Jun said...

Love this! Will make this for sure. Thanks for sharing.

Nic said...

Thank you for your comments!

Anonymous - you can use an oiled baking sheet, I haven't tried parchment paper. It might be ok if it's the non-stick kind.
You could try subbing the golden syrup with corn syrup, it's quite similar. Golden syrup can be found over there, look for it in larger supermarkets or an English shop, it's made by Tate & Lyle. Good luck with the honeycomb.

grace said...

fun, easy, and tasty--you know you have a winner on your hands when all three of the qualities are involved!

nic@nipitinthebud said...

mmmm that takes me back to my childhood - buying honeycomb from the newsagents before getting the bus home from school. I'm surprised I have any teeth now, I loved it so much. I didn't know it was that easy to make though. I'm tempted to try it but have grown quite fond of my enduring teeth!

Leo said...

awesome recipe!

MrsD said...

I made this today and it tasted great but it was really chewy...was it supposed to be crisp? I was wondering if I cooked it long enough. Love the flavor of the golden syrup. I'd never bought it before. Thanks for sharing the recipe!

Penny Wolf said...

This is wonderful! My Mother always put peanuts in it and we called it peanut brittle.

Golden syrup in USA is made by a company called King's or Bob White.
These can be ordered from Carriage House if not in your store.

Nic said...

Thank you all!

Mrs D - it is supposed to get crisp as it cools down, at least mine did, not sure why yours didn't. I will have to do some more experimenting now!

Penny Wolf - thank you for the info on the golden syrup, good to know!

Megan's Cookin' said...

Who knew it was that easy? I've wanted to make this for two years and just haven't done it. Maybe now that I know how darn easy it really is, I'll try it!

Jettica said...

I've attempted this three times. Every time it's been slightly less burnt than the last but still really bitter. One of the times it was just toffee.

I will try again!

Robin Sue said...

I love honeycomb candy, especially dipped in chocolate! This recipe is so simple to do, I will have to try it out! Thanks!

Vanille said...

Great minds think alike !
Can't help but smile because I've posted around the same time hokey pokey too ;)
I'm so jealous that you could use it for ice cream afterward (too cold for now here...)

Kitchen Butterfly said...

Confidence to make some hokey pokey - I loved crunchie as a child, the chocolate covered bar of honeycomb was a constant delight!

On my list to make

Tina said...

Just add peanuts & you have peanut brittle!

Anonymous said...

I'm remembering molasses puff being similar but with some vinegar. Anyone know about that? I can't wait to try this - I love making candy but don't like to use a candy thermometer.