Honeycomb
Cinder toffee, taken to hard crack and foamed with bicarbonate.
Broken into shards, it gives a plate height and drama.
Made from 200 g of sugar
Store it airtight with silica gel or rice. Humidity kills it.
Ingredients
- Sugar200 g
- Golden syrup60 g
- Water50 ml
- Bicarbonate of soda8 g
Method
Heat the sugar, syrup and water to 150°C, the hard crack stage.
Remove from the heat.
Whisk in the bicarbonate quickly. It will foam aggressively.
Pour immediately onto a silicone mat and do not spread it.
Cool completely, then break into elegant shards.
Keeping
Airtight, with silica gel or a little rice in the box. Humidity is what kills honeycomb: it goes sticky and collapses long before there is anything wrong with it. Dry and sealed it keeps for weeks.
Used in
Also in the Recipe Book
Last refined · September 2026