Chocolates & confections, Dessert

  • 17 April, 2020

As part of our relaunch of the Prue Leith brand earlier this year our pastry team produced a fantastic dessert, that also served some food for thought. An Ode to Bees. One of the confections on this dessert instillation was this delicious honeycomb. 

Ingredients

25ml honey
25g baking soda
2g cream of tartar
250ml water
700g granulated sugar
375ml golden syrup

Method

  • Grease and line a 23cm x 33cm pan with grease-proof paper so that the paper comes up a bit higher than the sides of the dish. Spray the paper with spray and cook to ensure that it does not stick to the honey comb after setting.
  • Combine the baking soda and cream of tartar together in a small bowl. Measure the honey out separately and have it ready on hand, along with a sieve, by the stove before you start cooking the sugar mixture.
  • In a large* saucepan, place the water first, as this will allow the sugar to dissolve completely, then add in the sugar and golden syrup.
  • Bring the mixture to a boil over high heat, stirring just once or twice to ensure everything is dissolving evenly. Continue boiling, without stirring, until the mixture reaches 140ºC on a candy thermometer.
  • Once the sugar mixture reaches this temperature add in the honey, and continue boiling until 150º C is reached, (the liquid will only be a pale amber colour, not caramelized fully).
  • Once the mixture reached 150ºC, remove the pot from the heat quickly sift in the baking soda mixture, using a wooden spoon or spatula, stir the mixture quickly and vigorously to make sure it has been incorporated, but once the baking soda is no longer visible, stop stirring so as not to deflate the toffee.
  • Quickly scrape the frothing mass into the prepared pan and let it set (do not spread it) until cool – this can take up to 4 hours, and it will continue to grow a little more before it sets. Take care as the sugar will be very hot.
  • Allow the honeycomb to set until it is firm and cool.
  • Remove the honeycomb from the grease-proof paper and place onto a cutting board.
  • Crack the toffee with a rolling pin to break into bite-sized pieces.
  • The toffee will keep up to 4 weeks in an airtight container.

NOTE:
*You need a large saucepan to factor in room for the sponge toffee to expand. Once the bicarb and cream of tartar mixture is added to the hot sugar it expands rapidly. The longer you can leave the honeycomb undisturbed the better for setting. A minimum of 2 hours is acceptable.

Related Recipes

Souskluitjeisrs

7 April, 2020Cinnamon, Ginger and Whisky ‘Souskluitjies’

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