The James Martin Honeycomb recipe is a simple yet delicious treat with a crunchy, airy texture and rich caramel flavor. Also known as cinder toffee or sponge toffee, honeycomb is easy to make with just a few ingredients, and watching it bubble up is always fun! This classic candy can be enjoyed on its own, dipped in chocolate, or used as a topping for desserts.
What is James Martin Honeycomb?
James Martin’s Honeycomb is a traditional British sweet made from sugar, golden syrup, and baking soda. The mixture is heated until caramelized and then combined with baking soda to create a bubbly, honeycomb texture. Once set, it breaks into crisp, light pieces with a beautiful golden color and caramelized taste.
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Why You Should Try This Recipe
- Easy and quick: Requires just a few ingredients and only takes about 10 minutes to make.
- Fun to watch: The baking soda causes a foamy reaction, creating a unique texture.
- Versatile treat: Enjoy as a snack, dip in chocolate, or crumble on desserts.
- Perfect for gifting: Package in a decorative bag or jar for a homemade gift.
- No special equipment needed: Simple ingredients and tools make it beginner-friendly.
Ingredients Needed to Make James Martin Honeycomb
Here’s what you’ll need to make this crunchy treat:
- Caster sugar (200g): Sweetens and caramelizes to form the honeycomb.
- Golden syrup (5 tbsp): Adds a rich, sticky texture and depth of flavor.
- Baking soda (2 tsp): Creates the airy, bubbly structure.
- Butter (for greasing): Prevents the honeycomb from sticking to the tray.
Optional Add-Ins
- Chocolate (for dipping): Adds an extra layer of sweetness.
- Sea salt flakes: A sprinkle on top adds a salty contrast.
Instructions to Make James Martin Honeycomb
Step 1: Prepare the Baking Tray
- Grease a baking tray or line it with parchment paper to ensure the honeycomb doesn’t stick when it sets.
Step 2: Heat the Sugar and Golden Syrup
- In a large, heavy-bottomed saucepan, combine the caster sugar and golden syrup.
- Heat over medium heat, stirring occasionally until the sugar has completely dissolved.
Step 3: Boil the Mixture
- Once the sugar has dissolved, stop stirring and allow the mixture to boil undisturbed over medium heat. Let it reach 150°C (300°F), or a deep amber color if you don’t have a candy thermometer.
Step 4: Add the Baking Soda
- Remove the pan from the heat and quickly whisk in the baking soda. The mixture will foam up rapidly due to the reaction with the heat.
- Pour the foamy mixture onto the prepared baking tray. Spread it slightly but avoid flattening it to preserve the airy texture.
Step 5: Let the Honeycomb Set
- Allow the honeycomb to cool and harden for about 1 hour at room temperature. Avoid refrigerating it, as moisture can make it sticky.
Step 6: Break into Pieces and Serve
- Once fully set, break the honeycomb into bite-sized pieces.
- For an extra touch, dip pieces in melted chocolate and allow them to set on parchment paper, or sprinkle with a pinch of sea salt.
What Goes Well with James Martin Honeycomb?
- Chocolate dip: Coating honeycomb pieces in melted chocolate adds a sweet and creamy contrast.
- Ice cream topping: Crumble honeycomb over ice cream for a crunchy garnish.
- Coffee or tea: Enjoy as a sweet treat alongside your favorite hot drink.
- Cake topping: Use as a topping for cakes or cupcakes for added texture.
- Yogurt: Sprinkle over yogurt for a delicious mix of creamy and crunchy.
Expert Tips for Making the Best James Martin Honeycomb
- Use a large saucepan: The mixture will foam up significantly, so use a large pot to avoid overflow.
- Don’t stir once boiling: Stirring can cause the sugar to crystallize; let it boil undisturbed.
- Work quickly with baking soda: Have the tray ready, as the honeycomb sets fast after adding the baking soda.
- Store in a dry place: Moisture can make honeycomb sticky, so keep it in an airtight container.
Easy Variations of James Martin Honeycomb
- Chocolate-coated honeycomb: Dip in melted dark or milk chocolate for a classic twist.
- Spiced honeycomb: Add a pinch of cinnamon or ginger to the sugar mixture for a warm, spicy flavor.
- Salted honeycomb: Sprinkle sea salt flakes on top for a salty-sweet combo.
- Nutty honeycomb: Add finely chopped nuts on top just after pouring for a unique texture.
Best Practices to Store James Martin Honeycomb
- Airtight container: Store in an airtight container at room temperature for up to 1 week to keep it crisp.
- Avoid humidity: Moisture makes the honeycomb sticky, so keep it dry and avoid refrigerating.
Best Practices to Serve James Martin Honeycomb
Serve at room temperature, plain or with chocolate, as a snack or dessert topping.
How Can I Make James Martin Honeycomb Healthier?
- Reduce sugar: Use slightly less sugar, though this may alter the texture.
- Skip chocolate coating: Enjoy plain honeycomb without the added calories from chocolate.
- Use honey: Substitute some golden syrup with honey for a unique flavor twist.
Nutrition Value (per serving):
- Calories: 140
- Fat: 0g
- Carbohydrates: 35g
- Protein: 0g
- Fiber: 0g
FAQs
Why is my honeycomb sticky?
Honeycomb can become sticky if exposed to moisture or humidity. To keep it crunchy, store it in an airtight container at room temperature and avoid refrigeration.
Can I make honeycomb without a thermometer?
Yes, honeycomb can be made without a thermometer. Watch for a deep amber color and bubbling, which indicates it has reached the right temperature. Avoid overcooking, as this can cause bitterness.
How do I prevent honeycomb from burning?
Use medium heat and stir the mixture only until the sugar dissolves. Avoid stirring once it starts boiling and remove from heat when it reaches a deep amber color to prevent burning.
Can I use honey instead of golden syrup in honeycomb?
Yes, honey can be used instead of golden syrup, but it may change the flavor and texture slightly, as honey has a different consistency and stronger flavor.
Final Words
The James Martin Honeycomb is a fun and tasty treat that’s perfect for any occasion. With its bubbly, airy texture and caramelized sweetness, this homemade honeycomb is a delightful snack, gift, or topping. Enjoy it on its own, dipped in chocolate, or crumbled over your favorite desserts for a versatile, satisfying crunch!
More By British Baking Recipe
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James Martin Honeycomb
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 8
- Category: Dessert
- Method: Confectionery
- Cuisine: British
Description
James Martin’s Honeycomb is a traditional British sweet made from sugar, golden syrup, and baking soda. The mixture is heated until caramelized and then combined with baking soda to create a bubbly, honeycomb texture. Once set, it breaks into crisp, light pieces with a beautiful golden color and caramelized taste.
Ingredients
Here’s what you’ll need to make this crunchy treat:
- Caster sugar (200g): Sweetens and caramelizes to form the honeycomb.
- Golden syrup (5 tbsp): Adds a rich, sticky texture and depth of flavor.
- Baking soda (2 tsp): Creates the airy, bubbly structure.
- Butter (for greasing): Prevents the honeycomb from sticking to the tray.
Optional Add-Ins
- Chocolate (for dipping): Adds an extra layer of sweetness.
- Sea salt flakes: A sprinkle on top adds a salty contrast.
Instructions
Step 1: Prepare the Baking Tray
- Grease a baking tray or line it with parchment paper to ensure the honeycomb doesn’t stick when it sets.
Step 2: Heat the Sugar and Golden Syrup
- In a large, heavy-bottomed saucepan, combine the caster sugar and golden syrup.
- Heat over medium heat, stirring occasionally until the sugar has completely dissolved.
Step 3: Boil the Mixture
- Once the sugar has dissolved, stop stirring and allow the mixture to boil undisturbed over medium heat. Let it reach 150°C (300°F), or a deep amber color if you don’t have a candy thermometer.
Step 4: Add the Baking Soda
- Remove the pan from the heat and quickly whisk in the baking soda. The mixture will foam up rapidly due to the reaction with the heat.
- Pour the foamy mixture onto the prepared baking tray. Spread it slightly but avoid flattening it to preserve the airy texture.
Step 5: Let the Honeycomb Set
- Allow the honeycomb to cool and harden for about 1 hour at room temperature. Avoid refrigerating it, as moisture can make it sticky.
Step 6: Break into Pieces and Serve
- Once fully set, break the honeycomb into bite-sized pieces.
- For an extra touch, dip pieces in melted chocolate and allow them to set on parchment paper, or sprinkle with a pinch of sea salt.
