Honeycomb

An airy caramel block that snaps between the teeth before melting like toasted sugar. Its honeycombed structure boasts a deep amber color and a slightly smoky finish.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 318
• Protein: 1 g
• Carbs: 80 g
• Fat: 0 g

Ingredients

• 200 g White sugar
• 5 tbsp Honey ( liquid )
• 2 tsp Baking soda ( sifted )
• 5 tbsp Golden Syrup

Instructions

1. Preparing the mold

   Line a 20 cm square mold with parchment paper. The mixture will triple in volume instantly, be ready to act fast.

2. Dissolving the sugar

   In a high-sided saucepan, mix the white sugar, honey, and golden syrup. Heat over low heat. Stir gently until the sugar grains no longer crunch under the spatula.

3. Cooking the caramel

   Increase the heat. Let it boil without stirring. Watch the color: it should go from blond to intense copper. As soon as the smell of toasted sugar arrives, stop everything.

4. The expansion

   Off the heat, throw in the baking soda. Whisk vigorously for 5 seconds. The mixture swells into a bubbling golden foam.

5. Setting the structure

   Pour immediately into the mold. Do not smooth the surface to keep the bubbles. Let harden for 1 hour before breaking into irregular pieces.

Chef's tips

• Use a saucepan much larger than necessary, the chemical reaction is violent.
• Do not touch the mixture once the baking soda is added, you would crush the air bubbles.
• Store in an airtight container immediately, humidity is the enemy of honeycomb.

Storage

In an airtight container at room temperature for 1 week. Never place in the refrigerator.