Homemade honeycomb
Discover the perfect blend of sweetness and crunch with our Homemade Honeycomb recipe! Made with simple ingredients like sugar, honey, water, and a touch of maple syrup, this delightful treat is elevated by a dark chocolate coating. Easy to prepare and utterly irresistible, it's the ultimate homemade confection.
- 20 May 2024
- Cook time 15 min
- Prep time 15 min
- 12 Servings
- 6 Ingredients
Homemade honeycomb is a delightful and airy candy that brings a satisfying crunch with every bite. It's a fun and simple recipe that transforms basic ingredients into a gourmet treat. Perfect for topping desserts or enjoying on its own, this honeycomb recipe will quickly become a favorite in your household.
Ingredients:
Instructions:
- Line a baking sheet with parchment paper or a silicone mat. This will prevent the honeycomb from sticking to the surface.
- In a large saucepan, combine the sugar, honey, water, and maple syrup. Stir gently to ensure that all the ingredients are well-mixed.
- Place the saucepan over medium-high heat. Using a candy thermometer, monitor the temperature as you bring the mixture to a boil. Do not stir once it starts boiling.
- Allow the mixture to reach 300°F (150°C), which is the hard crack stage. This usually takes about 10-15 minutes, depending on your stove and the size of your pan. Watching closely will help you avoid overcooking and caramelizing the sugar too much.
- As soon as the mixture reaches 300°F (150°C), remove the saucepan from the heat. Working quickly, sprinkle the baking soda over the mixture.
- Using a whisk, stir the baking soda into the hot mixture. Be prepared: the mixture will foam up significantly as the baking soda reacts with the hot sugar mixture, creating a light, airy texture.
- Immediately pour the foamed mixture onto your prepared baking sheet. Do not spread it out or touch it—this will ensure you retain the airy texture.
- Let the honeycomb cool completely. This should take about 1-2 hours.
- Once the honeycomb is fully cooled and hardened, lift it from the baking sheet. Using a sharp knife or simply your hands, break the honeycomb into bite-sized pieces.
- In a microwave-safe bowl or using a double boiler, melt the dark chocolate. If using a microwave, heat the chocolate in 30-second intervals, stirring between each interval until fully melted and smooth.
- Dip the broken honeycomb pieces into the melted dark chocolate, coating them evenly. Place the coated pieces back on the parchment paper or silicone mat to set.
- Let the chocolate-coated honeycomb pieces sit at room temperature until the chocolate sets completely, or place them in the refrigerator to speed up the process.
- Your homemade honeycomb is now ready to enjoy! Store any leftover pieces in an airtight container to keep them crispy.
Tips:
- Ensure all your ingredients are measured and ready to use before you start, as the process can move quickly.
- Use a candy thermometer to keep an eye on the temperature of your sugar mixture to avoid burning.
- Be careful when adding the baking soda, as the mixture will foam up rapidly. Make sure your pot is large enough to handle this expansion.
- Pour the mixture onto a silicone mat or parchment paper to prevent sticking and ensure easy removal.
- Allow the honeycomb to cool completely before breaking it into pieces.
- Store honeycomb in an airtight container to keep it crispy and fresh.
- For a delightful twist, dip the cooled honeycomb pieces in melted dark chocolate and let them set before enjoying.
Making homemade honeycomb is a rewarding experience that results in a uniquely textured and delicious candy. Whether you dip it in dark chocolate or crumble it over ice cream, this honeycomb is sure to impress. Enjoy this sweet treat and share it with friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 110kcal | 4% |
| Protein | |
| Protein 1.54g | 1% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.13g | 6% |
| Sugar 33g | 32% |
| Fat | |
| Fat 8g | 10% |
| Saturated 0.00g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 0.22mg | 0% |
| Vitamin B1 0.00mg | 0% |
| Vitamin B2 0.01mg | 1% |
| Vitamin B3 0.01mg | 0% |
| Vitamin B6 0.00mg | 0% |
| Vitamin B9 0.20ug | 0% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.05mg | 0% |
| Vitamin E 0.00mg | 0% |
| Vitamin K 0.00ug | 0% |
| Minerals | |
| Calcium, Ca 1.83mg | 0% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 2.35mg | 21% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 0.40mg | 0% |
| Potassium, K 6mg | 0% |
| Selenium, Se 0.20ug | 0% |
| Sodium, Na 110mg | 8% |
| Zinc, Zn 0.02mg | 0% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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