Honeycomb has long fascinated me! For a while it felt like some sort of magic is going on with it and it foams up. I realized soon enough that there is no magic, it’s all chemistry and the reason honeycomb is so airy is the chemical reaction coming from the baking soda. What you are left with is an easy-to-eat candy, one that even though it has a lot of caramelized sugar and should be really hard, it’s not and the reason that happens is all the air pockets baking soda creates when foaming up.
Honeycomb is not something I make too often – it is sugar at the end of the day – but it’s a very cool and fun technique. I do use it for cake decor quite often and one in a blue moon, I pour the hot mixture over a large bowl of popcorn, mix well with two spatulas and cool down. And book, you have the best ever caramelized popcorn! Addictive, I’m telling you!
Here is a video of how to make this honeycomb candy. Short and explanatory so you can try it yourself and have fun with it. What I would recommend though is to take precaution measures all the time when working with sugar because the temperature are high. So pay a lot of attention to all the steps, be patient and don’t let your kids run around the kitchen when working with sugar syrups!
- 400g white sugar
- 70g water
- 100g glucose syrup
- 100g honey
- 16g baking soda
- Combine the white sugar, water, honey and glucose in a large pot.
- Cook on medium heat until the mix reaches 160-165C. Do not mix into the syrup while cooking it!
- Once it reaches the desired temperature, add the baking soda and mix briefly just until incorporated.
- Pour into a 30x20 cake frame greased with butter.
- Allow to cool down completely then break into small pieces.
- Keep in an airtight container.