Honeycomb

Dany Ludvíková
Feb 11
2 min read

Honeycomb is a delicious caramel treat with a crispy texture that’s as light and airy as, well, a honeycomb!

Its preparation is simple and fun, making it perfect for anyone who loves sweet experiments. It works wonderfully as a dessert topping or just as a snack.

Ingredients:

56 g honey
100 g granulated sugar
3 g baking soda

Postup:

Prepare the tray: Line a small baking tray or heatproof dish with parchment paper. I recommend using a metal or heat-resistant glass pan, as the mixture will be very hot.
Mix the ingredients: Combine the honey and sugar in a small, heavy-bottomed saucepan. Heat the mixture over medium heat until the sugar dissolves. Take your time and stir occasionally to ensure the ingredients combine and don’t stick to the bottom of the pan.
Heat and caramelise: Once the sugar has dissolved, stop stirring and let the mixture gently bubble over low heat. Watch as it turns a golden colour – this indicates that the sugar has reached the correct temperature (approximately 150 °C if you have a kitchen thermometer).
Add baking soda: Remove the saucepan from the heat and carefully stir in the baking soda. Be prepared for the mixture to foam up and expand immediately – it’s a fascinating process, so enjoy it! Stir quickly but only as much as needed to evenly incorporate the baking soda.
Pour into the pan: Carefully pour the bubbling mixture into the prepared pan lined with parchment paper. Work quickly, as the mixture will begin to set almost immediately. It doesn’t need to be perfectly smooth—the irregularities add to its charm!
Let it cool: Allow the honeycomb to cool completely at room temperature. Avoid speeding up the process by chilling it, as this could affect its airy structure.
Break and serve: Once cooled, gently remove the honeycomb from the pan and break it into pieces. Store in an airtight container to keep it crisp.

Practical tips:

For extra effort or just for snacking, dip honeycomb pieces into melted chocolate. Try dark, milk, or white chocolate according to your preference. Once dipped, let the chocolate set on parchment paper.

Use honeycomb as a dessert decoration—it’s perfect for cakes, cupcakes, or even as a crispy addition to ice cream.

If you’re allergic to honey like I am, you can easily replace it with golden or corn syrup in the same quantity. Both are widely available.

Bon appétit!🐝