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Homemade Honeycomb

As part of my job, I’m often cooking all sorts of things that I would never normally make at home. Usually it’s to demonstrate to my students some principle of food preparation or a particular skill that they need to know. Occasionally I will take some of my creations home for my kids, but usually my students are more than happy to ‘sample’ my demonstration. One food item I make every few years is honeycomb (for those who are interested, it demonstrates chemical raising agents beautifully). Each time I make it, my students are always eager to try it (no surprises there), so it never gets home to my own kids.

Honeycomb-2Honeycomb-3

Earlier this year, Hannah and I were having a discussion about how cooking food is really just a giant science experiment (aren’t I just the coolest mum ever!), and I mentioned that honeycomb was a fun, easy thing to make. Of course she then suggested (OK insisted) that we make some. Since then she has mentioned making it several time – usually just as she is going to bed – and we agree that we should make it one time.

Honeycomb-1

Over the weekend, with the rainy weather promising to keep the kids indoors for the entire time, I thought it would be a good idea to trot out the honeycomb as an activity we could do. It does require a bit of patience to get the sugar mixture up to the right temperature, but once it’s there, the bicarb soda works it’s magic, and suddenly you have honey comb.

Homemade Honeycomb
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Jo @ Country Life Experiment
Ingredients
  • 1½c white sugar
  • ½c honey
  • ⅓c water
  • 2T golden syrup
  • 2t bicarb soda
Method
  1. Place the sugar, honey, water, and golden syrup in a saucepan.
  2. Slowly heat the ingredients, allowing the sugar to dissolve. Brush the sides of the saucepan with a little water, using a pastry brush, to dissolve any sugar crystals on the side of the pan.
  3. Bring the mixture up to a simmer, and simmer until the sugar mixture reaches 154*c. Stir occasionally. If you don't have a sugar thermometer, you can test the temperature by dropping a little of the sugar mixture into a cup of cold water. The mixture will be a dark colour and will be crunchy like toffee - with no chewiness.
  4. Once the the mixture reaches 154*c, remove from the heat, and allow to sit until there are no bubbles in the mixture.
  5. Quickly stir in the bicarb soda. This will cause the mixture to bubble into a creamy mass.
  6. Working quickly, pour the mixture onto a tray lined with baking paper and allow to cool.
  7. Once the mixture is cool, snap it into pieces.
  8. Store in an airtight container. Do not refridgerate.
3.5.3208

Honeycomb-4

In Australia we have two chocolate bars with honeycomb centres: the Crunchie, and the Violet Crumble. Most people prefer one over the other. Wars have been fought over lesser issues than which one is better. For the record, I prefer the Crunchie.

Are you a Crunchie or Violet Crumble person? Are you a cool parent like me? Have you made honeycomb before?

Let everyone know:

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Reader Interactions

Comments

  1. Matt Townsend says

    May 16, 2020 at 1:57 pm

    Violet Crumble fan here, glad they have rebooted the product recently, now with a dark chocolate version, naughty yums.

    Reply
  2. jan2132 says

    June 6, 2016 at 10:22 am

    Violet crumble bar definitely. However, some honeycomb is better than no honeycomb. I almost never eat sweet things or even high carb stuff, these days. I have been known to buy a bag of honecomb pieces dipped in cheap chocolate when desperate. Have not tasted any for a couple of years now.

    Reply

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Hi, I’m Jo

I'm a city girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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We’re getting to the end of the summer break 😭. The kids have been staying up late, sleeping in, swimming and kayaking on the dam, reading and watching movies, and giving the LEGO a good run. I’ve been reading, sorting out things (it’s what I do in January), binge watching Netflix, and cooking. In the evenings I go for a walk and always arrive back to this view as the sun is setting. Also, I haven’t taken down the Christmas lights yet, and I probably won’t for a while longer because they are so pretty. Not ready for summer to end!
Wide open spaces... Wide open spaces...
It’s been a busy old day around here. Washing be It’s been a busy old day around here. Washing bed linen, getting rid of the cobwebs that spring up so quickly. I even pulled everything out on the bathroom vanity and gave it a purge and deep clean. I have no idea how half the stuff got there 🤷‍♀️. For me January is a time to reset the house, de clutter and get sorted. Something about a new year perhaps? 🤔
Anyhow, here’s a pic of my freshly decobwebbed (totally a word) window  which makes me happy- just don’t look too closely!
I’ve been baking today, in between watching the I’ve been baking today, in between watching the news coming out of the US in disbelief. The mulberry tree has begun to fruit so I whipped up this mulberry yoghurt cake. It’s delicious and easy. The mulberries go all jammy and the cake is soft and not too sweet. Perfect comfort food with a hot drink when it feels like the world has gone mad.
We’re beginning 2021 in the best way; at the bea We’re beginning 2021 in the best way; at the beach with cousins. Despite the occasional rain we are enjoying swimming, playing board games and just hanging out together.
Top 9 2020 Drought and lots of pics around the far Top 9 2020
Drought and lots of pics around the farm (and a bit of green at the end) really does sum up the year.

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Hi, I’m Jo

City girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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