Honeycomb

Honeycomb

By
From
Home Comforts
Serves
6-8
Photographer
Yuki Sigura

This is so easy to make. The trick is to cook the sugar and cool it for a minute before whisking in the bicarb. That way the mix will rise and stay up. If the bicarb is added too soon, the bubbles burst and the mix collapses as it cools.

Ingredients

Quantity Ingredient
200g caster sugar
50ml runny honey
1 tablespoon liquid glucose
3/4 teaspoon bicarbonate of soda

Method

  1. Place the sugar, honey, glucose and 50ml of water into a saucepan and bring to the boil. Continue to cook until the temperature reaches 160°C on a sugar thermometer.
  2. Remove from the heat, allow to cool for 30 seconds so the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly.
  3. Pour on to a silicone-lined baking sheet and leave to cool for 30 minutes.
  4. Break into shards and store in a sealed container until you want to serve it. It will keep well for up to one week.
Tags:
James Martin
Saturday Kitchen
comfort food
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