Now there is nothing more interesting than watching a bloke (in this case my boyfriend) do a complete about face on something that he is adamant is “just wrong”.
Before I get into this though, I have to admit, I am acutely addicted to watching cooking shows, you name it I love it; The Cook and the Chef, The Hairy Biker’s Cookbook, Nigella Express, Food Safari etc (the list is quite long!). I will even sit through Gordon Ramsey if its on (although don’t really like his attitude), save sitting through Top Gear or some other testosterone filled hour (that’s not entirely fair, I don’t mind Top Gear, as long as its the UK version).
At home, being the up to date, Internet savvy chic type, we don’t have video recorders etc.. instead we have an iMac that fills the shoes of being a TV, video recorder, music player etc (small plug there for mac, but they really are fantastic). It gives me no end of pleasure to fill up the hard drive with all the above mentioned cooking shows, so much so that sometimes there is just no room for that next all important episode of Mythbusters for the boys!
Boys as they are will sometimes turn their nose up at a cooking show viewing diet that would make even Jamie Oliver consider turning over to the cricket, but I have to admit mine is pretty good, in that he’ll sit through most of it. Strangely though it was Nigella that pushed him over the edge. I will agree she’s a bit eccentric but she really pushes his buttons. A lot. To the point where we got the whole ranting at the TV thing as if it was her right there in front of us and he was explaining just how silly she is she.
Well, that was until this week. Among other things Nigella did a piece on honeycomb (or as she calls it Hokey Pokey). While she was still her same old self I think the thing that got his attention was that it was something that is really good to eat and incredibly simple. Add that to the science experiment feel of the whole processes and its almost irresistible to a bloke. So a couple of nights after it was on TV, there he was re-watching the episode and keenly following Nigella’s every step! I have to admit the end result was pretty tasty, so I have decided to include the recipe here…
Nigella’s (Express) Honeycomb Recipe Ingredients
- 100g caster sugar
- 4 tbsps golden syrup
- 1 & 1/2 tsp bicarb soda
Nigella’s (Express) Honeycomb Recipe Method
Place a sheet of non stick baking paper on a tray.
Gently melt the sugar and golden syrup in a small saucepan over a medium heat. Swirl the pan (don’t stir the mixture as it will go grainy) every so often until the sugar has dissolved. Allow the mixture to come to the boil and allow it to colour slightly so it goes a lovely deep golden brown (don’t let it go too far though or it will taste burnt).
Pull the mixture off the heat and quickly add the bicarb of soda. Mix thoroughly with a silicone spatula or metal spoon until it is evenly combined (this is the science experiment part of the process, when you add the bicarb soda the mixture will froth and bubble).
Pour the mixture out onto the prepared tray and allow to set on the bench (will take approximately 20 minutes or so). If the weather is particularly humid, it may not set completely. In this case, put it in the fridge/freezer for a bit to firm it up.
Once set you can break it up into pieces (wrap in additional baking paper and wack with a rolling pin). The pieces are yum by themselves (with coffee after dinner), or you could dip them in melted dark chocolate, or mix through softened vanilla ice cream (like we did) for a treat.
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{ 40 comments… read them below or add one }
How do you get the cooking utensils clean after making the honeycomb other wise it stick to the pot and equipment for which I don’t wish to throw away
My mum used to make this during her lunch break from school, during WW2 but she forgot the proportions. I LOVE honeycombe so thanks for this, I am in honey heaven.
I tried this, made a small amount so then did it again but doubled the recipe and worked out much better. just waiting for it to go hard, hope that part works.
Worked a treat, thanks!
I have just tried this recipe, but it didn’t work for me. The sugar was no where near burnt before I put the bi carb in but it turned out like black tar. I also only used 3/4 of a tspn of bi carb and it still tasted soapy. I really want to try again but think this is someones way of telling me I shouldnt eat it! Hmm well maybe 1 more time
I’ve tried lots of Honeycomb recipes, and the one that has worked for me every time is the Gordon Ramsay one – which is online if you google it. I grease my stone bench top with some oil & pour the foaming mass directly onto it. This seems to make it set very quickly & I can break it up within 20 minutes or so.
this recipe is nice but to make it better ad 1/2 tsp of vinigar
Thanks Amar for letting us know. Next time I make honeycomb I will give this a try!
Cheers
Clair
hi all i have this on my menu with my chocolate parfait and it can be a little tricky to get the result you are looking for air temp is a huge factor and the type of bicarb as well. mckenzies is best this is the one i have found best
365g caster sugar
140g glucose
110ml water
1 tbsp bicarbonate of soda
gently melt sugar and bring to boil slowly until the faintest tinge of caramel starts bang in the bicarb whisk like crazy and tip into a bowl lined with greeseproof paper to help rise leave in a cool spot for 45 mins, maybe half that recipe as its for a restaurant
Hi Jamie
Thank you so much for sharing your recipe! It is greatly appreciated, and I’m sure that everyone else here will appreciate it too.
Thanks again
Cheers
Clair
You left out the cream of tartar from the recipe! Nigella included cream of tartar.
OOPS SORRY! WRONG POST! the cream of tartar was for something else. Sorry. shouldn’t have so many pages open.
No worries at all Diana
Hi,
Have tried this recipe 4 times now and CANNOT get it to work for me. I thought that it was because my ingredients were a little on the old side, but I bought new ones today and is still doing the same thing. It feel like I am doing exactly like Nigela, but it turns out soft and doesn’t seem to set at all. It turns out stretchy and like toffee almost. have tried cooking it longer, using less golden syrup, in the fidge, out of the fridge…..it just won’t work. I think that after a kitchen full of failed honeycomb attempts, this recipe has got me licked.
….just wanted one piece!
Sandra.
Hi Sandra
Sorry to hear you are having such difficulty! The only thing that I could put it down to would be the weather… it has been really humid lately, and this can definitely affect the way the honeycomb turns out….
Maybe give it a try when the weather dries out and cools down.
Cheers
Clair
Hi Clair
Yes it has been very hot and humid. I think that the weather could definitely be a factor in my dismal failure. Also, i have been doing a little research (cos when i can’t do something, it drives me nuts) and found that maybe I am not cooking the sugar/golden syrup enough. Apparently you have to cook it until it turns a nice golden brown and I am moving onto the bicarb stage as soon as it starts to boil. Will try again a little later on. Will let you know how I go.
I will make some yet!
Sandra.
Hopefully you will be able to nail it! Nothing worse than investing all the time and energy trying to get a recipe to work, and it not working. Let me know how you go, hopefully you will be able to get it to work!
Good luck
I made it using the above quantities – came out great but left a nasty bicarby/salty aftertaste. Tried again only using 1 tsp of bicarb but now too hard and chewy. Any suggestions what I should try next???
Hi Mandy
What brand of bi-carb are you using? I find that the strength (and taste) of bi-carb can vary between brands. I use McKenzie’s bi-carb for this recipe.
I have made it quite a few times and it doesn’t really have a noticeable bi-carb taste.
What did it taste like when you did just 1 tsp? If the taste was ok, then the texture could be put down to the weather (in Sydney it has been really really humid, and that can play havoc with honeycomb – it makes it sticky).
Hopefully this will help!
Cheers
Clair
mine was a bit sticky and did not setting…
I was prepared to throw it in the bin and start over, but put it in the oven on about 150 for a short while, and it puffed up beautifully…. nice and fluffy and I can not wait to crumble it up and put it in to some ice cream for desert tonight.
Thank you!
oh no its grainy screw you clare
jks clare its really good thanks
and my name is actually eltinto jafar
Hi,I just tried this recipe.I have something that resembles honeycombe in appearance but its still cooling.i read with interest the comments on Bi-carb soda.My recipe didnt froth or bubble or magicaly rise before my eyes.It did however grow as i stirred in the bi-carb soda.I tested a teaspoon of bi-carb in a 1/4 glass of vinegar.It frothed and overflowed the cup.I have concluded that 1 & 1/2 teaspoons of bi-carb isn’t enough.My Bi-carb is one of the cheaper varietys.I will tru it again with maybe 2 & 1/2 teaspoons.Cheers
Hi David
Thanks for you note. Do let me know how the honeycomb ended up once it cooled, as 1.5 tsp should be enough. I wouldn’t add too much more, as you can end up with a very ‘bi-carb-y’ taste, which is not very pleasant.
Cheers
Clair
Hi, I’d never considered making honeycomb before reading this recipe, but I’m glad I found it! The honeycomb worked first time, tasted delicious and was incredibly easy to make. Thanks for posting this!
Might have to try this one again … need to invest in a candy thermometer also!
The candy thermometer makes life a whole lot easier!
Let me know how it goes the next time round
Cheers
Clair
Just one thing, tried it three times this morning………finally got a lovely taste to it………but it does not stay deep on the baking sheet, instead keeps spreading into a thin layer………why, my memory of this program is that Nigella’s stayed fluffy and dried deeper to make thicker pieces of comb…………any hints for this………..JAne
I tried this twice with completely different results so I think it’s just practice. First time the texture was perfect but I overcooked the sugar so it tasted burnt. The second time it was an absolute rock and went straight in the bin! I think you can overwhip the mixture when adding the bicarb. You should give it a quick stir just to mix it all through then leave it alone or you’ll whip the air out of it. I can also suggest once it’s set, break it into bite size pieces and cover with melted chocolate, then straight in the fridge. You’ll have your own mini Crunchy nuggets which are addictive and will impress people for sure. For the temperature, I use a candy thermometer, as suggested – you need to get it up to “hard crack” (150 C) if you want the best crunch but no hotter. I would also suggest not making this in a black saucepan as you can’t see when the sugar is starting to overcook.
Jami..if it’s chewy it means you are not heating the sugar enough. The hotter it boils, the crunchier it will be but you risk burning it.. very tricky. I recommend trying different recipes and using a candy thermometer, that’s what worked for me. Also.. I’d like to recommend to everyone my FAV dessert.. crumble the honey comb over a mocha whipped cream frosted white cake, known as coffee crunch cake… to die for!
P.S it will go soft if you leave it out.. or put in the fridge.. cold air and air itself dampen the candy.
Hi Juli
Thanks for sharing your comments with us all! Every tip helps
Cheers
Clair
SHUT UP!!!!CLAIR
boo hoo Why dont you shut up you fool!!! Clair thanks very much for the help mine tasted fabulous first time.
x
Thanks Adelle, glad you liked!
Cheers
Clair
haha, leave clair alone you bully … XD
Hello there.. I saw this done also on the Nigella show a while ago with her making this. I came to your blog by searching for this recipe again. I have to live a gluten free diet and this was one of my favorite sweets when I still lived in the USA. I attempted it today and found that it was way too thin when it was set and it ended up not being light and fluffy… any suggestions?? When I eat a bit I end up with this hard almost taffy style bit at the end that is just not editable.
Thanks!
Hi Jami
Sorry that the recipe didn’t work for you
It is exactly the same as demonstrated by Nigella, and I have made it successfully a couple of times, so I am not exactly sure what could have caused this.
At a guess, when you say “it ended up not being light and fluffy”, this makes me think that perhaps your bicarb of soda has not activated the way it should (is it possibly out of date?) To test it, drop a spoonful of bicarb in a glass 1/4 filled with vinegar or lemon juice. It should bubble and froth quite rapidly (almost over the top of the glass). If it doesn’t, then you should replace it and try the recipe again.
Also, make sure you are not using baking powder (different to bicarb of soda). The only other thing I can think of is that perhaps it was quite humid the day you made it? I have made it on humid days before and it has affected the end result (did kind of like taffy).
I hope that this helps!
Cheers
Clair
Quick and easy but mine took 3 hours to set in the fridge but it was 40′C!!
Hi Hamish
If it is hot it can definitely take some time for the honeycomb to set (and given it was 40ºC I would expect a few hours)! Thanks for sharing with us.
Cheers
Clair