📝 About This Recipe
Experience the culinary magic of chemistry with this classic British confection, known for its dramatic 'volcano' rise and airy, sponge-like interior. This brittle, amber-hued candy shatters into a thousand shards of deep caramel and toasted honey notes before melting away on the tongue. It is a nostalgic masterpiece that relies on the perfect balance of heat and aeration to create its signature bubble-filled architecture.
🥗 Ingredients
The Sugar Base
- 2 cups Granulated white sugar (high quality for even melting)
- 1/2 cup Golden syrup (can substitute with light corn syrup if unavailable)
- 2 tablespoons Honey (clover or wildflower for floral depth)
- 1/3 cup Water (filtered)
- 1/4 teaspoon Cream of tartar (helps prevent crystallization)
The Aeration Agent
- 1 tablespoon Baking soda (sifted to ensure no lumps)
Flavoring and Finishing
- 1 teaspoon Pure vanilla extract (add at the very end)
- 1/2 teaspoon Flaky sea salt (for sprinkling)
- 4 ounces Dark chocolate (70% cocoa, melted for dipping)
- 1 teaspoon Unsalted butter (to grease the parchment paper)
👨🍳 Instructions
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1
Prepare a 9x9 inch deep baking pan by lining it with parchment paper, ensuring the paper hangs over the edges for easy removal. Lightly grease the parchment with a small amount of butter.
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2
Sift your baking soda through a fine-mesh strainer into a small ramekin. It is vital that there are no lumps, as they will create bitter pockets in your finished candy.
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3
In a heavy-bottomed, deep saucepan, combine the sugar, golden syrup, honey, water, and cream of tartar. The pot must be much larger than the ingredients, as the mixture will expand significantly later.
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4
Stir the mixture over medium-low heat until the sugar has completely dissolved. Use a wet pastry brush to wash down any sugar crystals clinging to the sides of the pot.
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5
Once the sugar is dissolved, clip a candy thermometer to the side of the pot and increase the heat to medium-high. Do not stir the mixture from this point forward.
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6
Boil the syrup until it reaches exactly 300°F (149°C), also known as the 'hard crack' stage. This usually takes 8-12 minutes depending on your stove.
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7
As soon as the thermometer hits 300°F, immediately remove the pan from the heat. Carefully whisk in the vanilla extract (watch out for steam!).
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8
Working very quickly, dump the sifted baking soda into the center of the pot. Whisk vigorously for about 3-5 seconds until the mixture foams up into a thick, pale gold 'volcano'.
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9
Stop whisking immediately—over-mixing will deflate the bubbles. Pour the foaming mass into the prepared baking pan. Do not spread it or smooth the top; let it settle naturally.
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10
While the candy is still hot and tacky, sprinkle the flaky sea salt evenly over the surface.
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11
Allow the honeycomb to cool completely at room temperature for at least 1-2 hours. Do not refrigerate, as the moisture will make it sticky.
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12
Once hardened, lift the parchment paper to remove the slab. Use the handle of a knife or your hands to crack it into rustic, jagged shards.
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13
Optional: Melt dark chocolate in a double boiler and dip half of each shard into the chocolate. Place on wax paper to set.
💡 Chef's Tips
Always use a deep pot; the mixture will quadruple in size when the baking soda is added. Humidity is the enemy of honeycomb—make this on a dry day for the best, crunchiest results. Don't walk away from the stove; sugar temperatures rise very rapidly once they pass 270°F. If you don't have a thermometer, the syrup should be a light amber color, similar to a copper penny, before adding the soda. Store immediately in an airtight container to prevent the sugar from absorbing moisture from the air.
🍽️ Serving Suggestions
Crumble small pieces over high-quality vanilla bean ice cream for a textural contrast. Serve alongside a bitter espresso or a dark roast coffee to balance the intense sweetness. Use shards as a dramatic garnish for a salted caramel layer cake. Package in cellophane bags with a ribbon for a sophisticated homemade gift. Pair with a sharp blue cheese and green apple slices for a unique dessert board.