Honeycomb
- /
- 0.5 hours
- saucepan
For Honeycomb
Honeycomb
caster sugar 175 g
honey 100 g
glucose syrup 1 tbsp
bicarbonate soda 1.5 tsp
Garnish
dark chocolate 150 g
flakey sea salt 2 tsp
Others
deep baking tray with parchment
Directions
Line a deep baking tray with parchment
Heat the sugar, honey and glucose to 150-160c then whisk in baking soda
Pour the mixture into the tray and cool to set hard
Melt chocolate over simmering water
Smash up honeycomb and drizzle over chocolate finish with sea salt
Principles
- Glucose in honeycomb: act as invert sugar prevent from becoming overly brittle or sticky by its moisture-retaining property
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Thread Stage: 106c ; Soft Ball Stage: 112c ; Firm Ball Stage: 118c ; Hard Ball Stage: 121c ;
Soft Crack Stage: 132c ; Hard Crack Stage: 149c ; Light Caramel Stage: 160c; Dark Caramel Stage: 171c
credit to chefthombateman