Honeycomb
Ingredients
- 200 gWhite sugar
- 5 tbspHoney (liquid)
- 2 tspBaking soda (sifted)
- 5 tbspGolden Syrup
Method
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.
- 1
Line a 20 cm square mold with parchment paper. The mixture will triple in volume instantly, be ready to act fast.
- 2
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
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
Off the heat, throw in the baking soda. Whisk vigorously for 5 seconds. The mixture swells into a bubbling golden foam.
- 5
Pour immediately into the mold. Do not smooth the surface to keep the bubbles. Let harden for 1 hour before breaking into irregular pieces.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
In an airtight container at room temperature for 1 week. Never place in the refrigerator.
