Halloween and Bonfire Night are fast approaching so I thought I’d share my Kitchen Shed Tips to help you make the best and crunchiest honeycomb … although getting here wasn’t as straightforward as I’d hoped.
Last year I offered to make the favours for a family wedding where the brief was to make a sweet treat suitable for adults and children. My suggestion of honeycomb went down well with the wedding couple as we all thought everyone loves a crunchy honeycomb, especially if it’s covered in chocolate. Naively I thought it was simply a matter of a quick practice run and all would be good to go – how wrong I was ! It’s fair to say I had a few confectionery crises as initial attempts were too sticky and then too hard and I imagined queues of wedding guests outside the dentist’s surgery. The responsibility of the task was beginning to dawn on me and I was so relieved I hadn’t offered to make the wedding cake.
To avoid you completely losing interest (or maybe falling asleep) I’ll spare you all the disaster details but after a few more attempts I came up with the final recipe. Just enough bicarb to make the honeycomb nice and airy but not bitter, no water to get a better caramel and all heated to just the right temperature to ensure a honeycomb which doesn’t pull out your teeth. Next step was to make at least 400 pieces of perfect honeycomb and coat them with tempered chocolate. We set up a family enlisted production line with me making the honeycomb, OH breaking it into pieces and then a joint effort where we coated the honeycomb with chocolate. Once the chocolate honeycomb lovelies were transported to The Kitchen Shed UK production facilty, our nephews helped assemble the eighty five tiny boxes, honeycomb pieces were counted, wrapped and boxed before tying off with a ribbon bow – don’t the boxes look cute ? My first ever wedding favours were ready and I treated myself to a huge sigh of relief.
The feedback later that day made all the last minute honeycomb panic worthwhile. The wedding couple loved the favours and I even got a request to make favours for another wedding. The biggest surprise of the day for me was the nostalgia the honeycomb evoked; it was lovely to hear guests reminiscing and sharing their childhood memories of Woolworth’s chocolate honeycomb. I also discovered that “Crunchie” (as we know it) was my Dad’s favourite childhood sweet, something he’d never shared with me. My Dad can remember eagerly awaiting the ration coupons and then rushing up to the sweet shop on the corner with my Grandma where they’d use up their whole month’s sweet and chocolate ration in one go on four bars of chocolate covered honeycomb. I can just picture that little boy of five or six with his mum.
Best Ever Honeycomb Recipe
Makes: Approximately 30 pieces
- 175 g ( ¾ cup ) caster sugar
- 4 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
You will need:
- A clean medium heavy based saucepan
- A sugar or jam thermometer
- A shallow baking tray lined with baking parchment
How to make Best Ever Honeycomb:
- Add the sugar and golden syrup to the pan and attach the thermometer to the side of the pan.
- Place on a gentle heat and stir gently until dissolved, try not to let the mixture bubble until completely dissolved.
- Once completely melted, turn up the heat a little and simmer until the temperature reaches 150 ℃, it will be a lovely golden colour. (see photo)
- As quickly as you can take the pan off the heat and remove the thermometer.
- Be careful you don’t want to burn yourself with hot caramel.
- Tip in the bicarbonate of soda and gently whisk in until it has all disappeared and the mixture is foaming, taking care not to overdo it.
- Pour out gently into the lined tin, pouring as near to the bottom of the lined tin as you can so you don’t lose those lovely bubbles.
- Carefully scrape out the last of the mixture with a silicone spatula.
- Leave to cool before cracking into chunks.
- Optional: Cover with chocolate.
- Store in an airtight container, glass works best, I’ve stored ours in Le Parfait jars for 3 months and they were still crisp.
Honeycomb is delicious in ice cream, crumbled on the top of chocolate cakes or cupcakes. How do you use yours?
Pin for later:
I’m entering Best Ever Honeycomb into a few food challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Camilla.
- The Teatime Treats Challenge hosted by Karen over at Lavender & Lovage and Janie at The Hedgecombers, hosted this month by Karen.
- Treat Petite hosted by Stuart over at Cakeyboi and Kat at The Baking Explorer, hosted this month by Cakeyboi.
And linking to: Fiesta Fridays