HOW TO MAKE HONEYCOMB

By continuing to browse our website you are in agreement with our Cookies Policy. Honeycomb Honeycomb by Adam Byatt Petit Four Easy Makes 10 35 minutes Honeycomb is wonderfully simple to prepare and a great way to add texture and sweetness to many different desserts. Adam Byatt's honeycomb recipe is fun to make and produces an excellent treat. Related recipes Honeycomb lollipops Honeycomb lollipops by Paul Ainsworth Honeycomb ice cream Honeycomb ice cream by Anna Hansen Honeycomb sundae with lemon caramel and caramelised pecans Honeycomb sundae with lemon caramel and caramelise... by Sally Abé 1 Line a deep 30cm x 20cm baking tray with parchment paper 2 Add the sugar, golden syrup and glucose to a large, flat pan. Place the pan over a medium heat and heat gently to a light golden-brown caramel. The temperature should reach 165°C on a sugar thermometer; if you don’t have a thermometer, heat the mix to a straw colour and immediately move to the next step 200g of caster sugar 60g of golden syrup 200ml of glucose syrup 3 Sprinkle the bicarbonate of soda over the caramel and stir through. Be very careful at this point as the caramel will be bubbling and hot 20g of bicarbonate of soda 4 Pour the honeycomb onto the lined tray and place in the fridge. Leave to cool for approximately 20 minutes, or until it has set firm 5 Break up the honeycomb into pieces, or grind into a powder using a food processor. Store in an airtight container in the freezer for up to a month Want more recipes like this delivered to your inbox? Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week. Enter your email address... SUBSCRIBE We promise to never send you spam. We will always use your personal data in accordance with our terms and conditions and privacy policy . Adam Byatt Adam Byatt Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce Ingredients METRIC IMPERIAL 200g of caster sugar 60g of golden syrup 200ml of glucose syrup 20g of bicarbonate of soda Equipment Sugar thermometer SAVE RECIPE PRINT RECIPE SHOPPING LIST Related recipes Honeycomb lollipops Honeycomb lollipops by Paul Ainsworth Honeycomb ice cream Honeycomb ice cream by Anna Hansen Honeycomb sundae with lemon caramel and caramelised pecans Honeycomb sundae with lemon caramel and caramelise... by Sally Abé Comments (0) Honeycomb Please sign in or register to leave a comment Be the first to leave a comment on this page... You may also like Honeycomb Sweet snack Sweet snack Recipe Collection Honeycomb lollipops Honeycomb lollipops by Paul Ainsworth Honeycomb ice cream Honeycomb ice cream by Anna Hansen Honeycomb sundae with lemon caramel and caramelised pecans Honeycomb sundae with lemon caramel and caramelise... by Sally Abé Honeycomb ice cream sundae Honeycomb ice cream sundae by Louise Robinson Load more ... NAVIGATE Home Recipes Michelin star results 2018 All Ingredient-based collections All recipe collections Features Chefs Restaurants How to cook Competitions Apps Home > Recipes INFORMATION Contact Work with us Insight Recipe booklets FAQs About us Jobs Contributors Photography Policies Community guidelines T's and C's NEWSLETTER Enter your email address... SUBSCRIBE We promise to never send you spam. We will always use your personal data in accordance with our terms and conditions and privacy policy . FOLLOW SITES Great British Chefs Great Italian Chefs © Great British Chefs 2017 CREATE AN ACCOUNT ORDER OUR COOKBOOK × Great British Chefs new cookbook 50c4a98ac02a1508407925-Kiskstarter_Banners_Newsletter_105x115_Opt4.png ORDER YOURS