My Recipe: Honeycomb recipe

by: munza Honeycomb

This recipe is a modification of Deb's recipe over at Murryhill 5. Here is her url: http://www.murrayhill5.net/blog/inmykitchenblog/archives/000440.html#000440 I have always wanted to make Violet Crumble but any recipe I tried never turned out how I liked it. When I Looked at the ingredents on the wrapper of a violet crumble, there was an ingredient I never added. My version includes this missing ingredient. Gelatin.

Created on : 03-12-2007

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Ingredients ( )

1/4 cup water
1 1/2 cups sugar
1/4 cup light corn syrup or corn based glucose
1 tablespoon of baking soda, sifted
15ml of pre-made/pre-set gelatin
icing sugar

Directions

Prepare a large baking tray covered with baking paper and sprinkled with icing sugar.
Stir water sugar and glucose in a medium sized, heavy based saucepan. Clip a candy thermometer to the side of the saucepan.
At a medium heat, without stirring, bring the mixture to the boil being careful not to burn the sugar. Feel free to scrape down the sides of saucepan with a wet pastry brush if needed.
Continue to boil the mixture until its reached 300 degrees F or 150 degrees C. It should be a very pale straw colour.
Remove from heat then add the set gelatin mixture. The mixture will rise and froth but don't be alarmed. continue to stir until the mixture reduces back down to a now thicker syrup.
Add baking soda and stir into mixture continuously. The gelatin slows down the reaction but the mixture will begin to froth. keep stirring.
When the mixture starts to separate as you stir. Turn the mixture onto a tray covered with non stick baking paper and also sprinkled with icing sugar.
Spreading out the mixture: To make the most of our honeycomb we need to spread it out. Spreading it out also helps to reduce the larger forming air bubbles. OK, so sprinkle the top of the honeycomb with more icing sugar and using a long spatula gently and slowly spread out the honeycomb to about 1 inch high.
Once you are happy with the size you can leave it to cool. I'm not sure what the best method for cooling is. fast or slow. The image above is one that I cooled in the fridge which happen to reduce in size. I would have thought a faster cooling would have caused it to set quicker or maybe I just spread it out too thin. Feel free to experiment with this recipe. This was my first successful attempt with gelatin, so more or less gelatin may provide a better result.
The icing sugar does wonders for the honeycomb. Makes it easier to handle and just adds so much to the taste. For a Violet Crumble try covering in melted chocolate then cool to set.
Then add a comment and tell us how you went. Thanks, Aaron

Picture cooking reports

23-12-2007
I tried some additional changes and seems to yield a better honeycomb form. Although, the final result seems a little less crisp and a slight chewiness at the end of the bit. More akin to a Crunchy but not. I created a gelatin/flour mixture. I can be certain to the amounts but can give you a guide. I used one teaspoon of gelatin dissolved in Bowling water, then once dissolved I added 30ml of flour. yeah I know, it's not a liquid. I just used a little 30ml medicine measurer. But I found the liquid was way too thick. So I added more hot water until It was a runny consistency. I then pored the mixture back into the 30ml measurer, thinking that is all I'd need. I then added it at the same stage in the above recipe and seem to yield better results. I finer more even grade of bubble. I also let the Honeycomb set at room temperature then in a fridge. Hope this helps guys.
Report by: munza

Comments

05-12-2007, munza comment :
I just realised flour is also an ingredient on the wrapper of a voilet crumble. I will have to try and add that somehow. It is the smallest amount ingredient on the wrapper so I may have to add it to the gelatin mixture.

17-12-2007, John the midnight cooker comment :
Been looking for a good honeycomb recipie .....also noticed not common to add gelatine and flour ....except on commercial products.......just made a batch added tablespoon made up gelatine and a cup of sifted wheatflour .....hmmmm just checked the fridge i have made chewing gum!! yummy but will have to fiddle with amounts ......

19-12-2007, John the midnight cooker comment :
A Perfect Result! [3rd attempt] i added a teaspoon powdered gelitine disolved in a little hot water into the sugar mixture at start. It bubbled and foamed away nicely till 150c then i added a teaspoon of custard powder mixed it in then finally the Bi Carb.......was light and had to handel carfully when dipping in chocolate. But not a bad result.[my 2nd attempt i added table spoon of disolved gelitine and a tablespoon flour at end ; result like cake too soft but still edible]

19-12-2007, munza comment :
Thanks for the comments John, sounds like your on to something. . I'm about to try another batch. I'm doing a batch with the added flour, but probably about 2-3 teaspoons. I have the flour and gelatin in a combined mixture though, all ready to go. Interesting you added it at the start. I was worried that the gelatin would burn but maybe ok. Would be nice to see your photos. If you add a link, or if anyone else has made a batch and would like to link to their photos, that be great.

20-12-2007, vestalee2 comment :
This is the most worthless website I have ever accessed! I cannot even pull up any of the following: roast beef, roasted beef, beef roast. Everything I have tried so search for is not available. Please fix this or help me learn how to use the search engine. Vesta

23-12-2007, munza comment :
Thanks Vestalee2. You may find that if you are doing a search for those items and they are not coming up. It might actually be because no one as submitted a recipe for those. Try a narrower search, for example: "Roast" or "Beef" If you cant find what your looking for here, maybe when you do find a good one you can submit it here.

23-12-2007, munza comment :
I tried some additional changes and seems to yield a better honeycomb form. Although, the final result seems a little less crisp and a slight chewiness at the end of the bit. More akin to a Crunchy but not. I created a gelatin/flour mixture. I can be certain to the amounts but can give you a guide. I used one teaspoon of gelatin dissolved in Bowling water, then once dissolved I added 30ml of flour. yeah I know, it's not a liquid. I just used a little 30ml medicine measurer. But I found the liquid was way too thick. So I added more hot water until It was a runny consistency. I then pored the mixture back into the 30ml measurer, thinking that is all I'd need. I then added it at the same stage in the above recipe and seem to yield better results. I finer more even grade of bubble. I also let the Honeycomb set at room temperature then in a fridge. Hope this helps guys.

26-01-2008, John the midnight cooker comment :
Been making perfect honeycomb now for a month..I dont add flour just gelatine. I think the flour is used to make handling easier in machinery, used as a dusting after its made. I have been tossing honeycomb in malted milk, makes it less sticky while dipping in chocolate..and totally yummy.

02-03-2008, munza comment :
Nice work John. I just checked out the Walkers Candy website and looks like they use rice flour. I will try a batch using this and see how it turns out. I also thought the icing sugar was used to make it easier to handle and gives that initial bite a sweeter taste. Although if your covering it in chocolate that probably doesn't matter. I do want to make a honeycomb where the bubbles are all even and very tiny. Like a Violet Crumble. I do like the look of the Walkers Honeycomb though. http://www.walkerscandy.com/honeycomb-honeycomb-recipe-candy.html

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