Preparation info

  • Difficulty


Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

The simple beauty of Sweet as Honey was never supposed to be. You see, Brian started out to make a very different flavor, called Hundred Acre Wood. It was an homage to Winnie the Pooh made from a sweet cream base with pieces of honeycomb candy and organic gummy bears. Brian absolutely loved it, but most people complained that the gummy bears were too hard to chew in the ice cream. But Brian kept on—chewing, that is. The thing is, the gummy bears do work; you just have to leave them in your mouth for a little bit, to warm them up. Finally Brian relented and took out the gummy bears, and Sweet as Honey was born. And it continues to be one of our top ten sellers. (If you want to make Hundred Acre Wood, add 2 cups of gummy bears with the honeycomb candy.)


For the Honeycomb Candy

  • Butter for the baking sheet
  • 2 cups (400 g) organic cane sugar
  • ¼ cup (60 ml) honey (see Note)
  • 7 tablespoons (105 ml) golden syrup
  • 1 tablespoon plus 1 teaspoon baking soda
  • 1 recipe Walt’s Dream


  1. Make the honeycomb candy: Butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper.
  2. In a large saucepan, combine the sugar, honey, syrup, and ⅔ cup (160 ml) water. Whisk to combine. Clip a candy thermometer to the saucepan and set the pan over medium-high heat. Cook until the syrup reaches 305°F (150°C). (The syrup will bubble and spit, so please be careful.) Remove the pan from the heat and, wearing an oven mitt for protection, whisk in the baking soda. Whisk vigorously for a few moments to make sure you’ve incorporated all the little bits of baking soda, then stand back and watch the honeycomb grow.

  3. When the honeycomb stops growing up the sides of the pot, gently pour it onto the prepared baking sheet. Let it cool. Refrigerate the candy for 30 minutes, then chop it into bite-size pieces.
  4. Prepare Walt’s Dream according to the recipe directions. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  5. Transfer the ice cream to a storage container, folding in the pieces of honeycomb candy as you do. Use as much of the candy as you want; you won’t necessarily need the whole batch. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.