Thursday, October 19, 2006


It's approaching that time of year when your thoughts turn to making confections - be it for Halloween or Christmas or just to satisfy those sweet cravings.

One of the simplest yet most fascinating is Honeycomb.


It's highly aerated appearance is courtesy of the rather explosive reaction of bi-carb as it hits the molten sugars. The first time you make honeycomb it comes as quite a surprise - not in the reaction but in how great the reaction. The recipes will always warn you of the rise they just don't emphasise how much.

So I'm making sure from the start that you all realise that this stuff will bulk up - that the tray in which you set it needs to be high sided and large enough to ensure that it doesn't go bubbling out over the edges.


(from Australian Womens Weekly)

1½ cups caster sugar
1/3 cup liquid glucose
2 tablespoons honey
¼ cup water
2 teaspoons bicarbonate of soda, sifted

In a high-sided large saucepan add the sugar, glucose, honey and water and stir over a gently heat until sugar has dissolved.

Continue to cook until the mixture turns a golden brown colour - this should take about 15 minutes.

While the sugars are cooking prepare your tray.

I line my tray (20x30cm or 8x12 inch and a good 2-3 inches in depth) with double thickness aluminium foil and extend it generously over the tray edges. Put this tray on a larger cookie sheet as a protection measure to catch any over-runs should the tray not be high enough.

Make sure the bi-carb is well sifted and when the sugar is ready, place this into the saucepan. Stir quickly to combine, you'll immediately notice the mixture become a lot lightly in colour and start to rise - it's texture will change to something resembling spun sugar. Keep stirring and when the mixture is approaching the top of the saucepan begin pouring it out onto the tray - the reaction will continue in the tray where it will keep rising. There's no need to smooth the mix out - it's best that you just leave it.

Let it set in the pan for about an hour - it will drop down somewhat as it cools.


Once cooled you can cut it into rough shapes and eat as it is.

Or if you like you can dunk the pieces into chocolate - a bit reminiscent of a crunchie or violet crumble bar.

Tagged with


  1. This is so cool. Gonna try it out and have them dipped in chocolate. Hee~

  2. I've been thinking about making this for a while now, glad it turned out! It would also be good in ice cream...

  3. Mmmmm, that looks so good. I may have to pick up a Crunchie bar this weekend.

  4. I went shopping last night, and just happened to pick up a tub of glucose.

    I had no idea what I'd use it for as I'd never bought or used it before. And then I came home and read this post


  5. wow... this is amazing... :)

  6. Thanks jacelyn - the chocolate makes it doubly nice

    Hi Brilynn - this is a recipe i've used for ages and it's never failed. Last year for a change I tried the Donna Hay version and it failed and ended up in the bin.

    Thanks Sara - you can make giant crunchie with this ;)

    Ellie - that happens so often it's not funny - it's spooky!

    Thanks WP!

  7. I've always wondered how you make I know...great photos

  8. Oh i love honeycomb i got addicted after trying my first crunchie thanks for the recipe i think ill try it out for halloween this year.

  9. Thanks Jules!

    Thanks James - it's an excellent choice for halloween

  10. That is soooo cool! I never gave any thought to how easy or hard it might be to make this stuff. I've always just bought it in a Crunchie bar... I actually have a recipe for muffins that requires some honeycomb, so maybe it's time I tried it ;-) Great pics, btw.

  11. Thanks Jeanne - how about honeycomb icecream - when you make the honeycomb you'll suddenly find all sorts of things to use it in, well, besides just eating it ;)


© Cook (almost) Anything at Least Once | All rights reserved.