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My delicious honeycomb recipe

My delicious honeycomb recipe

  • Recipes
  • Dish type
  • Sweets
  • Honeycomb

Light and crispy honeycomb. Great as a sweet, with or without chocolate, or crumbed and sprinkled onto ice cream.


Merseyside, England, UK

8 people made this

IngredientsServes: 8

  • 200g caster sugar
  • 4 teaspoons golden syrup
  • 1 teaspoon vinegar
  • 4 teaspoons bicarbonate of soda

MethodPrep:5min ›Cook:15min ›Extra time:1hr cooling › Ready in:1hr20min

  1. In a large pan add sugar, syrup and vinegar, stir until sugar has dissolved, then reduce heat and do not stir any more. After about 7 to 10 minutes drop a little of the mix into a glass of cold water; if a brittle strand or bead is formed, it is ready.
  2. Take off heat and add the bicarbonate of soda, mixing thoroughly. Empty into a greased dish or bowl.
  3. Leave to completely cool down, then crack into pieces.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I was really looking forward to eating some old fashioned honeycomb but I followed the recipe to the letter and it went black and my kitchen was full of steam with the acrid smell of vinegar which made my eyes water lol, I think I should have judged the timing myself, thank you for the recipe I will try it again sometime-19 Jul 2013


Honeycomb — Off the Beaten Aisle

It’s time to think beyond the bear bottle. Because honey comes in way more forms than just plastic squirt bottles. My favorite? Honey in the comb, pure and simple.

And yes, the comb is totally safe to eat. People have been keeping bees — and eating the honeycomb — for several thousand years. But first, some honey 101. No, honey is not bee spit. But bee saliva does play a role.

When bees gather nectar from flowers, it is stored in a honey sac inside their bodies. During storage, the bee’s saliva mixes with the nectar, which (shocker!) is made mostly from sugar. Enzymes in the saliva convert those sugars into honey.

The honeycomb comes into play when the bee gets back to the hive. The comb itself — a network of hexagonal cylinders — is made from waxy secretions of worker bees. As these cylinders are filled with honey, they are capped with yet another layer of wax.

The bees do all this to create food for themselves. In fact, for every pound of honey gathered by people, the bees make and consume another eight.

Honey processors typically gather these wax combs, crush them and run them through a centrifuge to extract the liquid honey. But increasingly, you can find tubs of unbroken honeycomb at grocers and farmers' markets.

Honeycomb usually is sold in round or square tubs. It’s golden, waxy and sticky, and the easiest way to extract it from the tub usually is by using a fork or spoon.

Honeycomb is totally worth seeking out. Kids love it. It looks cool. It tastes great. And you get to amaze the little ones with facts such as the distance a bee would fly to produce just one pound of honey (three times around the Earth).

But after you’re done dazzling your kids with honey trivia, why bother with honeycomb when you could just squirt the liquid stuff from a plastic bear?

The answer is part textural, part versatility. Let’s start with the latter.

Honeycomb can go places honey can’t. While drizzling honey over a salad seems odd, topping a salad with crumbled goat cheese and hunks of honeycomb is a simply heavenly way to eat more vegetables.

Honeycomb also has a completely different texture than liquid honey. It’s nothing like chewing on a candle.

Rather, the wax gives the honey a pleasant body, transforming it from something merely absorbed by the other ingredients into something that stands on its own to contrast and enliven the rest of the dish.

Like liquid honey, honeycomb can be stored at room temperature for long periods. If you have a choice at the market, opt for darker-colored honeycomb (and liquid honeys), which tend to have deeper flavors.

Ready to give it a try? These easy ideas for using honeycomb should give you a start.

Stir chopped honeycomb into plain Greek-style yogurt. Or try it stirred into softened vanilla ice cream. Just don’t refreeze the ice cream (treat it like soft-serve), as the honeycomb will get brittle.

  • Place a chunk of honeycomb over a bowl of warm oatmeal. Ditto for warm pancakes and waffles. And don’t even get me started about warm tapioca or rice pudding.
  • Slather a baguette with Brie, then top with chunks of honeycomb. It's a simple and divine sandwich.
  • Make a salad of arugula, grilled chicken and slivered almonds. Top with crumbled soft goat cheese and small chunks of honeycomb.
  • Make a ragingly spicy chili, then serve each bowl with a chunk of honeycomb and a blob of sour cream in the center. The honeycomb will slowly melt into the chili, working with the sour cream to tame the heat ever so slightly.

This recipe calls for just a touch of heat under the broiler. It’s just enough to soften the Brie and honeycomb, one of the most splendid food combinations.

In a medium skillet over medium-high heat, heat the olive oil. Add the onion, garlic and thyme, then sauté for 5 minutes, or until the onion starts to get tender. Season with salt and pepper, then set aside.

Split each English muffin in half and arrange cut side up on a baking sheet. Set under the broiler just long enough to lightly toast, about 1 minute.

Top each muffin half with a bit of Brie, then spoon a bit of the onion mixture over each. Place under the broiler for another minute.

Transfer the halves to serving plates, then top each with a spoonful of honeycomb. Serve immediately.


Homemade Honeycomb Candy

Line an 8x8 pan with parchment paper. It doesn&rsquot need to sit neatly in the pan, since the honeycomb will weigh it down later.

In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.

Cook the mixture to 300ºF, which should take about 5&ndash10 minutes depending on the strength of your stove, then remove the pan from the heat. Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.

Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften. Enjoy!

Note: Honeycomb will keep for 3&ndash4 days at room temperature in an airtight container.


Why are people hating on honeycomb pasta?

Apparently there’s a honeycomb pasta divide and you can either be for or against. There is no saucy middle ground. It’s been called “cursed” on twitter but lots of people have also come to its defense.

I think the issue people have is the fact that the viral honeycomb pasta video going around is made with jarred sauce, string cheese, and fried ground meat. I admit, it’s a lot of string cheese, but hey, I love string cheese and I don’t think it’s a bad thing. String cheese is literally low moisture mozzarella, the kind they use on pizza.

Mike, who has mild trypophobia, disagreed with me and explained another possible reason to me, so I made sure to make a version that doesn’t trigger his phobia too much.


Hokey Pokey

Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. It is also the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer: no one can resist a bit of hokey pokey I've found.

The quantities I've specified don't make an awful lot - enough to fill a little tin 12cm in diameter by 6cm deep - but any more and you'd be sued by your dentist.

For US cup measures, use the toggle at the top of the ingredients list.

Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. It is also the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer: no one can resist a bit of hokey pokey I've found.

The quantities I've specified don't make an awful lot - enough to fill a little tin 12cm in diameter by 6cm deep - but any more and you'd be sued by your dentist.


The best honeycomb pasta recipes to try:

The beauty of this TikTok trend is that the pasta cake concept can be adapted to feature some of your family's favorite elements. Want to sub vodka sauce in place of marinara? No problem! Prefer shredded chicken in place of ground beef? Go for it! The base of a honeycomb pasta dish can be riffed upon as you continue to make it at home.

While many TikTok users have used rigatoni noodles in their dish, a more traditional approach often includes cannelloni pasta, and has been shared in recipes on sites like Epicurious long before TikTok was around. Some may even argue that this dish really could be traced back to a traditional Italian pasta al forno recipe, made popular by chefs and food celebs like Rachael Ray.

On TikTok, you'll be sure to find plenty of different takes on honeycomb pasta to try influencer Jamie Milne ingeniously combined two massively popular recipes du jour by making a baked feta honeycomb pasta dish (seen below!). It includes all the same elements of a classic pasta pie, but the creamy baked feta sauce is certainly a plus for cheese lovers.

If it's the first time you're attempting to make honeycomb pasta from scratch, we love how TikToker Jennifer Valentyne walks her followers through the process.

In her tutorials' comments, we couldn't help but notice that some people were chatting about ways to make this recipe easier for a routine weeknight meal by cutting back on prep time. If you're anything like most home cooks, the prospect of stuffing upwards of 60-75 rigatoni noodles with individual pieces of cheese may scare you off &mdash which is why Valentyne tells her followers to shortcut that step. Rather than stress over each individual noodle, she stuffs cheese wherever she desires, and doubles up on fresh parmesan right before it's time to serve.

That's likely the key to really enjoying honeycomb pasta &mdash not stressing the details, and making this a project for the whole family to enjoy. You've probably got most of the four basic ingredients for a cheesy honeycomb pasta dish in your pantry, and you'll find that the time spent prepping the pasta "cake" really makes the first bite all the more delicious.


Honeycomb Candy Recipe

Honeycomb Candy is also known by various names around the world, such as Sponge Candy, Hokey pokey, puff candy, cinder toffee, sponge toffee or candy, molasses puffs, fairy candy, and sea foam. There are also many variations of how the candy is made in each country. These candies are very addictive!

This Honeycomb Candy is basically a hard candy (toffee or taffy) with boiled sugar and corn syrup. After being taken off the heat, some baking soda and vinegar are added to foam it up as it cools which makes the interior look like a sponge.

This type of candy is known as Sponge Candy in Buffalo, NY. It is considered a local specialty in the area, and in Buffalo, it is always made with chocolate on the outside with a yellow, crunchy interior. The candy pieces can vary slightly in shape and size.

History: As to when this delicious candy was invented, food historian do not seem to know for certain. It is generally agreed that taffy/toffee first became popular in the 1800s. According to The Encyclopedia of American Food and Drink, by John F. Mariani:

“Taffy. A confection made from sugar, butter, and flavorings that has a chewy texture obtained by twisting and pulling the cooked ingredients into elasticity. The British term for such candy is toffee or toffy, possibly from tafia, a cheap West Indian rum made from molasses and used originally to flavor candy. T he Oxford English Dictionary notes that taffy…seems to refer to an older form of the candy. By the 1870s taffy bakes and taffy pulls, at which young people would gather to stretch the candy between them, had become social occasions.”


No-Bake Honeycomb Crunchie Pie!

A twist on some of my most popular desserts – and something that everyone will love at home!

I love No-Bake desserts, that is obvious by all of my No-Bake Cheesecakes. However in particular I utterly adore my No-Bake Honeycomb Crunchie Cheesecake… hence the creation of this beauty!

I wanted to create something that was a hybrid of other desserts on my page, such as my Cookie Cream Pie and my Cheesecakes, and this seemed like the absolutely best way to do exactly that. This delicious dessert has an Oreo Crust that is super easy to make, and its filled with a YUMMY Chocolatey Cream filling, full of delicious Honeycomb pieces. Like seriously, what could be better?!

I did play around with the idea of using pastry in this recipe – but I wanted to keep it along the lines of a ‘no-bake’ recipe as you all seem to love them so much! Chocolate shortcrust pastry would work perfectly with this recipe however if you did wish to use pastry instead!

I also made a rather large version using a 25cm flan tin that is 5cm in depth, but it would serve all round the table at Christmas, or at a dinner party (and just your own family if you could eat it over a few days!!), but there are notes below in my ‘Tips and Ideas’ section if you wanted to make a smaller one!

I seriously hope you all love this recipe as I certainly do!

Ingredients

Oreo Crust
– 3x 154g Pack Oreos
– 150g Unsalted Butter, melted

Chocolate Honeycomb Filling
– 300g Milk Chocolate
– 200g Dark Chocolate
– 600ml Double Cream
– 7x 32g Honeycomb Crunchie Bars, chopped up

Decoration
– Whipped Cream
– 1x32g Honeycomb Crunchie Bar, Chopped up
– Flaked Chocolate Pieces

1) For the Oreo Crust – Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. Press this into the sides and base of a 25cm Pie/Flan tin (mine was 5cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

2) For the Chocolate Honeycomb Filling – Melt the two types of Chocolate in a bowl over a double-boiler until melted and smooth – leave to the side to cool slightly.

3) Whip the cream up to soft peaks, I used an electric whisk as I’m lazy, but a hand whisk is easy enough if you want a work out. Fold through the chopped up pieces of Crunchie Bars and then fold through the slightly cooled melted chocolate. Spread this mixture into the crusted pie dish and leave to set for 5-6 hours, or overnight.

4) To Decorate – Decorate the pie with some whipped cream, then sprinkle on the spare Crunchie Bar and little pieces of Grated Chocolate! Enjoy!

Tips and Ideas

Cadburys Crunchie Bars are Honeycomb flavoured chocolate bars that the UK absolutely adores – I’m not sure what other countries have, but any Honeycomb themed chocolate bar would work perfectly!

If you want to bake this, but only have a regular tart/quiche tin then use 2/3 of the Oreo Crust recipe, and 1/2 of the filling recipe!

This dessert will last in the fridge for 2-3days, covered.

Find my other Dessert & No-Bake Recipes on my Recipes Page!

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

Jane's Patisserie

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

Further Reading.

Oreo Rocky Road!

White Chocolate and Cranberry Cookies!

No-Churn Crunchy Cookie Butter Ice-Cream!

2 Comments

Hi Jane…is the crunchie pie base made from original or double chocolate oreo’s?…thanks

Jane's Patisserie

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Christmas White Chocolate Bark!

Peppermint Fudge!

About Me!

Welcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! x


Reviews

Complete disaster. Got the mixture to 300 degrees, put the pot in the water and added the soda. I got the fluffy mixture and poured it into the prepared pan. Before it could reach the pan, it began to cool and would not pour. Literally 10 seconds after the soda was added. I got a small bit into the pan. The rest hardened, and I mean HARDENED in the pot. It doesn't look like any honeycomb I've ever eaten. I seems to have gone flat and lost the air.

I love honeycomb with chocolate and this is delicious. I skipped the ice bath because I didn't want to put a pot that had been heated to 300 degrees in cold water. The next time I make it I'll sift the baking soda in to maximize mixing. The only thing Iɽ change in this recipe is the pan. I feel an 8 x 8 pan makes the honey comb too thick for easy munching. I'll probably use a cookie sheet when I make this again.

Suggest sifting the baking soda through a small sieve when adding to the hot syrup to avoid small unpleasant lumps of soda in the candy. I skipped the cold water bath step, as in my cold kitchen, the candy sets up very quickly. Finally, I prefer making this candy very thin so the crispness is maximized.

Can anyone provide me with a tip for insuring the baking soda completely mixes in, without over-stirring? My honeycomb ended up with small residual lumps of baking soda dispersed throughout. The pleasure of eating the candy gets abruptly interrupted when one bites down on a lump of baking soda.

This turned out great! I used maple syrup instead of corn syrup and it worked out well. I may skip the water bath next time, as my candy seized up almost immediately and I ended up with quite a bit stuck in the pan and could barely whisk. This could have had to do with the maple syrup, I don't know.

Wonderful. This is very much like "Yellowman" which is an Irish sweet, although it's not chocolate-dipped.

Amazing recipe and super easy. You can make this in 45 minutes (excluding cleanup that took a while bc the sugar really sticks to the pan). The honeycomb almost has a smoky taste to it. Dip it in a very dark chocolate and you will have an adult version of a crunchie bar! A couple of tips: make sure to stir in the baking soda immediately after dunking the saucepan in the cold water, or else the sugar will get too cool. Also, don't scrape your pot too much when pouring your candy into the pan you will cool it in, since the bubbles from the baking soda collapse easily.

Question: Do you continue stirring once it reaches a boil or just let it cook away until it's 300 degrees and amber?

Love Love Love this candy! In my family we call it "Crack" because it is soon addicting!

For me, this is called "Angel Food" or my favorite "Hot Air". Now that I have a recipe, I will be making it myself and sharing with friends and family.

So good and so easy. Just like the real thing I used to buy at Whole Foods. Only, about a 1000 times cheaper to make and makes enough to store for a long time in tupperware.


9Honey's Every Day Kitchen cook-along: classic chocolate-coated honeycomb

Chocolate honeycomb is having its moment in the sun once again, thanks to an image of Violet Crumble flavoured milk that did the rounds on social media recently .

Potential makers of the drink won't deny or confirm if it's a thing, but at 9Honey Every Day Kitchen we were already all over it, because chocolate-covered honeycomb on our list to revisit anyway. Talk about great timing.

Jane de Graaff makes homemade honeycomb. (Supplied)

Make the honeycomb yourself and you can just mix it into chocolate milk for your own Violet Crumble flavoured drink — trust me, I did it, and it was worth it — but that's not why we're here.

The reason I was playing around with honeycomb again was more of a food-as-science thing for my kids (ahem, yep… for the kids).

I remember making honeycomb in science in senior school. Don't ask my how, why or what it was supposed to demonstrate. All I remember is that it blew my mind as the tastiest science experiment I ever did.

It probably also explains why I dropped all other science-related threads and did food technology in its place. Not a bad decision, I might add.

With that delicious memory, I thought I might play to my son's current interest in chemistry (he's mixing soaps in test-tubes in the bathroom) and turn it into something delicious with him. That's where the honeycomb comes in. You make the honey caramel, you simmer it down, you sprinkle in the bi-carbonate of soda and wham! What a chemical reaction as it goes into frothy overdrive.

The kind of science experiment the kids will love. (Supplied)

So here it is for your scientific appraisal. The chocolate coating? Well, that's just because it's delicious.


"This was a huge hit! The kids got up this morning and asked if there were leftovers (there weren't)."

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