Omari Gates
Honeycomb, also known as honeycomb toffee, is a popular treat in Australia. It is a sugary toffee with a light, rigid, sponge-like texture that resembles a honeycomb. The key to making perfect honeycomb is working quickly and heating the syrup to the right temperature. The syrup should be heated to 155°C for a light golden colour, or to 300°F for a darker colour. Once the desired temperature is reached, bicarbonate of soda or baking soda is added to the syrup, causing the mixture to foam up dramatically. This mixture is then quickly transferred to a prepared oven tray to cool, resulting in the signature bubbly texture of honeycomb. Honeycomb is often coated in chocolate, which helps it last longer and is a delicious treat for any occasion.
| Characteristics | Values |
|---|---|
| Ingredients | Sugar, water, honey, golden syrup, glucose, bicarbonate of soda |
| Equipment | Heavy-based saucepan, oven tray, baking paper, candy thermometer |
| Process | Heat syrup to 155°C, add bicarbonate of soda, pour onto tray, cool, break into pieces, store in an airtight container |
| Serving Suggestions | Coat with chocolate, add to ice cream, stir into mousse, decorate cakes |
| Storage | Room temperature, 2-3 days |
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What You'll Learn
Honeycomb ingredients
Honeycomb is a sugary toffee with a light, rigid, sponge-like texture that resembles a honeycomb. In the UK, it is known as cinder toffee, honeycomb toffee, or sponge toffee. In Canada, it is called sponge toffee or sponge candy. In Australia and New Zealand, this candy is called honeycomb or honeycomb toffee, but it is also known as hokey pokey.
Despite its name, honeycomb is generally based on pure sugar and golden syrup, rather than natural honey extracted from beehives. However, you can add a little honey for flavour, or switch out half of the golden syrup for honey. Some recipes also call for liquid glucose, but this is not always necessary.
To make honeycomb, you will need sugar, water, and bicarbonate or soda. You can use granulated white sugar or caster sugar, but brown sugar is not recommended due to its higher moisture content. Golden syrup is the traditional invert sugar syrup used in New Zealand and Australia, and it adds a unique, caramelized, buttery flavour with a light tanginess from citric acid.
To prepare your honeycomb mixture, place the sugar, honey, golden syrup, and water in a medium saucepan over medium-low heat. You can also use corn syrup instead of honey. Clip a candy thermometer to the inside of the pan and bring the mixture to a boil without stirring. Use a pastry brush dipped in water to brush down the sides of the pan and remove any undissolved sugar granules. Continue cooking until the sugar reaches 300 degrees Fahrenheit or 155 degrees Celsius (hard crack stage) before removing from the heat.
Working quickly, add the bicarbonate of soda to the honey caramel at the right temperature. The mixture will foam up dramatically, so transfer it quickly to a prepared oven tray to cool and achieve the desired textured, bubbly finish.
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The cooking process
Preparing the Mixture
Firstly, gather your ingredients and equipment. You will need a sturdy, heavy-based saucepan and an oven tray lined with baking paper. Some recipes suggest using a candy or sugar thermometer to ensure accuracy when heating the mixture. Grease your baking tray or line it with baking paper, extending the paper slightly above the edges of the tray.
Combining Ingredients
Place your sugar, water, and any additional ingredients (such as honey or golden syrup) into the saucepan. Over medium to medium-high heat, bring the mixture to a boil without stirring. Use a pastry brush dipped in water to brush down the sides of the pan and remove any undissolved sugar granules.
Heating the Mixture
Continue heating the mixture until it reaches the desired temperature. Most recipes suggest heating to around 155°C, but some advise heating to 300°C (the hard crack stage). This higher temperature is achieved when the mixture forms hard threads when dripped into cold water.
Adding the Bicarbonate of Soda
Working quickly, remove the mixture from the heat. Add the bicarbonate of soda or baking soda to the mixture and whisk until it is well incorporated. The mixture will begin to foam dramatically and increase in volume.
Transferring to the Tray
Pour the mixture onto the prepared tray. Be cautious as the mixture will be extremely hot. The mixture will spread out, puff up slightly, and form a porous, shiny surface. Do not move or touch the tray, as this can affect the bubbles and texture of the honeycomb.
Cooling and Setting
Allow the mixture to cool and set without disturbance. This process can take around 20 minutes to 2 hours, depending on the recipe. The honeycomb is ready when it has hardened and set into a firm, crunchy texture.
Breaking and Storing
Once cooled, break the honeycomb into small pieces or cut it with a serrated knife. Store the honeycomb in an airtight container at room temperature. It will remain fresh and crunchy for 1 to 3 days.
Optional: Chocolate Coating
For a classic Australian treat, coat the honeycomb in chocolate. Melt chocolate and cocoa butter in a heatproof bowl over a saucepan of simmering water. Dip the honeycomb pieces into the melted chocolate and place them on a lined oven tray or wire rack to set. The chocolate-coated honeycomb will last for a similar duration as the plain honeycomb when stored in an airtight container.
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Cooling and breaking the honeycomb
Once you've added the bicarbonate of soda to the syrup, the honeycomb mixture will foam up. Work quickly to transfer it to a prepared oven tray or baking sheet to cool. It's important to avoid touching or moving the tray, as this will help to preserve the bubbles and achieve the desired textured, bubbly finish. Leave the mixture to cool and set for 1-2 hours or 20 minutes, depending on the recipe. To test if your honeycomb is ready to be cooled, remove the pan from the heat and dip a teaspoon into the mixture, then drop it into chilled water. The mixture should solidify and, when removed from the water, snap easily without feeling sticky.
Once the honeycomb has cooled, it's time to break it into small pieces or cut it with a serrated knife. Be sure to coat the honeycomb with chocolate before breaking it if you want the traditional Australian confection. You can melt the chocolate in a heatproof bowl placed over a saucepan of simmering water, or in the microwave. Then, dip the honeycomb pieces into the chocolate and place them on a wire rack or baking tray lined with baking paper to set for about 2 hours.
Your honeycomb will keep stored in an airtight container at room temperature. It will last 1 to 2 days before it begins to lose its crunch, but the chocolate coating will help it last longer—up to one month. You can also try tossing broken honeycomb through ice cream to make a hokey-pokey-style frozen dessert, stirring it into white chocolate mousse, or using it to decorate cakes.
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Adding chocolate
One way is to melt chocolate and dip the honeycomb pieces into it. To melt the chocolate, you can place chocolate chips or broken-up chocolate in a microwave-safe bowl and heat it in 30-second intervals, stirring in between, until it is completely melted. You can also add a little coconut oil, milk, or cocoa butter to thin the chocolate out. Alternatively, you can melt the chocolate in a small heatproof bowl over a pan of simmering water. Once the chocolate is ready, use a spoon or two forks to dip the honeycomb pieces, making sure they are completely covered. Then, place the chocolate-covered honeycomb on a baking sheet lined with baking paper, wax paper, or a wire rack to set. You can also drizzle any remaining chocolate and a pinch of sea salt over the chocolate-covered honeycomb.
Another way to add chocolate to your honeycomb is to pour the melted chocolate over the honeycomb while it is still in the tin. This method creates a chocolate-coated honeycomb slab that you can then break into pieces.
Chocolate-covered honeycomb will keep in an airtight container at room temperature for 2-3 days, although some sources suggest it can last for up to a month. However, honeycomb candy is best enjoyed within 24 hours as it will draw moisture from the air and become sticky and soggy.
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Storage
Honeycomb can be stored at room temperature in a dry, dark place, such as a kitchen cabinet or pantry, to preserve its flavour and texture. Exposure to sunlight can degrade the colour and flavour of the honeycomb, while cold temperatures can lead to faster crystallisation and alter its texture. Therefore, refrigeration should be avoided.
To protect the honeycomb from moisture, which can cause spoilage and mould growth, store it in a tightly sealed container. An airtight container will maintain the honeycomb's texture and flavour. Glass containers are preferable to metal or plastic, as these materials can cause the honey to oxidise.
For long-term storage, freezing is the most effective method. Freezing preserves the honeycomb's quality and prevents spoilage. However, any drastic change in temperature can alter the original honey quality, so freezing should be a last resort.
Chocolate-coated honeycomb will keep in an airtight container at room temperature for 2-3 days. The chocolate coating will help the honeycomb last longer, up to one month.
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