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.