This easy and delicious honeycomb recipe is a quick treat that will have you hooked from the first bite! With a crispy, airy texture and a golden hue, it’s perfect for satisfying your sweet tooth. Drizzle with melted chocolate for an extra indulgent touch, and enjoy this simple, fun candy anytime.
Ingredients Needed:
- 200 g (1 cup) granulated sugar
- 80 ml (⅓ cup) light corn syrup
- 80 ml (⅓ cup) water
- 2 teaspoons baking soda
- Chocolate for dipping or drizzling (optional, use melted chocolate chips, bars, or melting wafers)
How To Make Honeycomb Recipe?
- Prepare the pan: Line an 8×8 inch (20×20 cm) square pan with parchment paper and set aside.
- Prepare baking soda: Measure out your baking soda and set it aside, as you’ll need it when the honeycomb mixture reaches the correct temperature.
- Combine sugar, corn syrup, and water: In a medium-sized heavy-bottomed saucepan, combine 200 g (1 cup) granulated sugar, 80 ml (⅓ cup) light corn syrup, and 80 ml (⅓ cup) water over medium heat. Stir frequently until the sugar dissolves and the mixture starts to boil. Avoid increasing the heat above medium to prevent burning the sugar.
- Boil the mixture: Once the mixture begins to boil, attach a candy thermometer (make sure the tip doesn’t touch the bottom of the pan). Do not stir once boiling begins.
- Cook to 300°F (149°C): Without stirring, cook the mixture until it reaches 300°F (149°C). Once it hits the correct temperature, immediately remove it from the heat and stir in the 2 ½ teaspoons of baking soda. The mixture will bubble up quite a bit, so be careful.
- Stir and set: Stir until the baking soda is fully incorporated and the color turns golden. Avoid over-stirring to prevent the candy from losing its air bubbles.
- Cool and break: Once the foaming stops, pour the mixture into the prepared pan and allow it to cool for at least 1 hour. After it cools, you can break it into pieces by hand, or tap a knife or mallet into it to break it into chunks.
- Optional chocolate dip: If desired, dip or drizzle the cooled broken honeycomb pieces with melted chocolate.
Recipe Tips:
- Use a good pan: A heavy pan helps cook the sugar evenly and stops it from burning.
- Don’t stir while it’s boiling: Stirring can mess up the candy’s texture.
- Check your thermometer: Make sure the thermometer tip isn’t touching the pan, or it might not read correctly.
- Have your baking soda ready: Add it quickly when the mixture hits 300°F to keep the texture light.
- Cool properly: Let the honeycomb cool for at least 1 hour so it hardens and breaks easily.
How To Store Leftovers?
Let the honeycomb cool completely, then store it in an airtight container at room temperature for up to 1 week. Don’t refrigerate it, as it may get sticky.
Nutrition Facts:
- Calories: 115 kcal
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Potassium: 19 mg
- Total Carbohydrate: 27 g
- Dietary Fiber: 0 g
- Sugars: 27 g
- Protein: 1.5 g
Try More Nigella Lawson Recipes:
Nigella Honeycomb Recipe
Description
This easy and delicious honeycomb recipe is a quick treat that will have you hooked from the first bite! With a crispy, airy texture and a golden hue, it’s perfect for satisfying your sweet tooth. Drizzle with melted chocolate for an extra indulgent touch, and enjoy this simple, fun candy anytime.
Ingredients
Instructions
- Prepare the pan: Line an 8×8 inch (20×20 cm) square pan with parchment paper and set aside.
- Prepare baking soda: Measure out your baking soda and set it aside, as you’ll need it when the honeycomb mixture reaches the correct temperature.
- Combine sugar, corn syrup, and water: In a medium-sized heavy-bottomed saucepan, combine 200 g (1 cup) granulated sugar, 80 ml (⅓ cup) light corn syrup, and 80 ml (⅓ cup) water over medium heat. Stir frequently until the sugar dissolves and the mixture starts to boil. Avoid increasing the heat above medium to prevent burning the sugar.
- Boil the mixture: Once the mixture begins to boil, attach a candy thermometer (make sure the tip doesn’t touch the bottom of the pan). Do not stir once boiling begins.
- Cook to 300°F (149°C): Without stirring, cook the mixture until it reaches 300°F (149°C). Once it hits the correct temperature, immediately remove it from the heat and stir in the 2 ½ teaspoons of baking soda. The mixture will bubble up quite a bit, so be careful.
- Stir and set: Stir until the baking soda is fully incorporated and the color turns golden. Avoid over-stirring to prevent the candy from losing its air bubbles.
- Cool and break: Once the foaming stops, pour the mixture into the prepared pan and allow it to cool for at least 1 hour. After it cools, you can break it into pieces by hand, or tap a knife or mallet into it to break it into chunks.
- Optional chocolate dip: If desired, dip or drizzle the cooled broken honeycomb pieces with melted chocolate.
Notes
- Use a good pan: A heavy pan helps cook the sugar evenly and stops it from burning.
- Don’t stir while it’s boiling: Stirring can mess up the candy’s texture.
- Check your thermometer: Make sure the thermometer tip isn’t touching the pan, or it might not read correctly.
- Have your baking soda ready: Add it quickly when the mixture hits 300°F to keep the texture light.
- Cool properly: Let the honeycomb cool for at least 1 hour so it hardens and breaks easily.
Nigella Honeycomb Recipe