Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

A sweet confection that has a light-as-air and crunchy texture, honeycomb needs to be stored in an airtight container immediately and consumed soon after making as any contact with moisture makes it sticky and soft.


  • 325 g castor sugar
  • 50 g light honey
  • 125


  1. Line a workbench with baking paper Bring the castor sugar; honey, liquid glucose and water to a boil in a large saucepan. Cook over a moderately high heat until the mixture becomes golden brown, like caramel. Add the bicarbonate of soda and whisk quickly. The mixture will appear like molten lava at this stage - it more than doubles in volume (so make sure you are working