Consuming Passions - Worldwide Events Managers

Honeycomb

Serves:

Notes

I’ve always had a fascination for honeycomb, although I only recently discovered just how simple it is to make. Chef Genevieve Harris of Sydney’s The Bathers Pavilion demonstrated it on Consuming Passions. It is perfectly suited to enhance fruit and ice cream dishes.

Ingredients

• 185g white granulated sugar
• 2 Tbsp honey
• 2 Tbsp golden syrup
• 2 Tbsp water
• 1 1/2 tsp bicarbonate of soda

Method

Grease a flat baking tray. Put the sugar, honey, golden syrup and water in a saucepan. You will need one that is quite a bit larger than the mixture as it will foam up. Place the pan over heat and bring mixture to the boil. Reduce the heat until mixture is just simmering. Cook for 12 to 15 minutes until a small spoonful becomes brittle when dropped into cold water. Be careful not to burn the mixture. When it has reached the desired point, remove the pan from the heat and quickly stir in the bicarbonate of soda. The mixture will foam at this point but will condense when it cools. Spoon onto prepared baking sheet and leave it to set (about 20 minutes) then break into small pieces.