It’s another Bramble’versary – this time for someone not only near and dear to my heart, but someone also related to me by blood (my lil’ brother!). I will admit to a little selfishness when choosing the dessert that I decided was ‘Erik’s favorite’ dessert. We both loved Chocolate Covered Honeycomb growing up and I was especially craving it today when I started planning for Erik’s 4-year Bramble’versary.
How to make Honeycomb
* 2 cups granulated sugar
* 1/2 cup Light Corn Syrup
* 1/4 cup Honey
* 1/4 Water
* 1 Tbsp (heaping!) Baking Soda
You need a candy thermometer. Do not attempt this project without one. Take a baking pan and rub butter all over the bottom of the pan and lightly flour it.
1. Add the sugar, corn syrup, honey and water into a pot that has at least 3 times the head space. The entire thing poofs up like crazy in a bit and overflowing sugar is a huge mess.
2. Stir the ingredients together until smooth with no lumps.
3. Put the candy thermometer into the mixture. Turn the heat onto medium-high.
4. Wait, no stirring, until the mixture reaches at least 300 degrees. The brown caramel color is what you’re going for. Turn the heat off. Wait for at least a minute until the mixture has stopped bubbling.
5. Add that generous Tablespoon of baking soda to the mixture. Stir. Stir. Stir. Watch for the poof. See it? It keeps growing.
6. Pour into your lightly floured, buttered pan. Don’t fill it up all the way because the entire mixture keeps poofing.
7. Let sit for 2 hours until hard. Hit with a hammer to break up.
8. Optional: Dip into chocolate for a sweet yummy surprise.
that looks like sponge candy
Is this sometimes called seafoam…if so, I used to LOVE this when I was a kid…we used to get it when we went down to Seaside Ore…I am going to try this…it looks SO good!
Anne-Marie, I made this for the office today, everyone LOVED it. I have to say, I like it MUCH BETTER with the chocolate – it completely cuts the strong honey flavor . . . though you do still taste the honey.
I’d also like to add, if you can make soap, you can make honeycomb – it’s SUPER easy!
Thank you for this recipe! -gwen
lol….yes, she was definitely! Lamingtons are single serve square cakes covered in thin choc icing and rolled in dessicated coconut – very Aussie 🙂
Renee G. says
Our family makes that every year for Christmas and it’s my absolute favorite Xmas treat! For some reason, we call it fairy food. 🙂 It’s fun to see someone across the country also loving the same candy…that I thought we only made here in the midwest! Glad I was wrong! YUUUMMMMERZZ!
It’s like caramel corn without the popcorn! Sounds divine!
wow that looks delish!
Oh wow…. It’s all I can say… My kids are going to be happy campers after I get to the store!
I did make it…it’s almost all gone. My mum had some and hid it from my stepdad! Matt had some and some more and some more….then I made a frangipan plum tart. I best go easy on the sweets now! x
Oooh, nice name. Yeah, those parts that are softer seem to have something to do with exposure to air? I noticed last night that all the bits were stone hard but this morning, after sitting out all night, there were some gooey bits.
The chocolate **made** the project. If you ever splurge calorically and make this, definitely do the extra calories and do the chocolate =)
Aw, thanks. The little morsels went too fast for me to even try one but Erik said they were delicious and he’s the one opinion that I really cared about. =)
The first time I had this was in Australia. Cadbury makes a version of it. Now I am glad I can make it myself!!! Thank you. You always have the BEST ideas!
Ha ha. I hadn’t heard of that candy anyways so your typo didn’t make any difference at all to me =)) Your Mum must have been very popular =)
Wasn’t it absolutely delicious? I grew up with it. We called it ‘Sea Foam’ and we bought it at a lovely candy store near our childhood home. It was sooooooo yummy and this turned out pretty close.
Did you make it? Were you on a sugar high all day? =)
The chocolate was SOOOOO good. I did learn not to melt the chocolate in a pan over direct heat though. That did not turn out very well.
Totally agree with Silalumenn below. I just left it overnight in water and all of the sugar dissolved easily.
Yum! That would be delicious…. The honey really gives it a yummy, caramelized, sort of burnt (but good!) taste.
I experimented with a few different recipes to get the best one and ultimately, didn’t end up using the gelatin so pulled the photo. But good eagle eyes.
Ha ha. That happens to the best of us. The chocolate really ‘made’ the recipe.
Thanks! It tasted pretty divine too =)
Donna Maria Coles Johnson says
Love this! Especially the chocolate surprise at the end! Fun, and great photos too! And happy ann — I mean, Bramble, — iversary to your brother!
Oh this is one of my favourites as well but I call it sponge toffee. I like the parts that are softer and just melt in your mouth. I’ve made this only once before. This post has me craving it now . Thanks for sharing your recipe and I’m sure your brother will be thrilled.
Ooooh, good question! I totally missed that! I made two batches yesterday and the first one used the Knox and the 2nd one didn’t. The non-Knox one was WAYYYYYY better than the Knox one. I’m going to go pull that photo. Good catch!
Is there a reason for the Knox gelatine in the picture? Wondering if it is an ingredient that may have been omitted in the directions.
This is seriously my favorite candy…which I can never, ever find, nevermind a recipe for it. So thank you soooooooo much! I will be thinking of you as I whip up my first batch!
It does look yummy, but I also think I got a cavity just from looking at that candy…LOL!
heh…heaping means that when you dip your tablespoon into the baking soda, you fill it over the top, “rounded”….you don’t level it off like you normally do when measuring a tablespoon. 🙂
T.A. @ CoffeeHouse Suds says
My husband had bought me some for Valentines not even knowing what it was. It was so yummy, I just might give this one a try.
This looks special, i really like to try it!
But what is heaping Baking Soda? Or can I use normal baking soda?
I mean *lamingtons*….lol, typing too fast 😛
My Mum used to make this for us when we were kids – when our school had cake and toffee stalls she would make a chocolate cream cake, lamingonts and heaps of toffees for the stall and then finish off with honeycomb for just us kids…yum!!!
Thanks for the recipe and for the warm fuzzy reminder too 🙂
I had never heard of or seen this candy before our trip to Toronto this spring. We found a cute little candy shop in Niagra-on-the-Lake and had to have some! Nice to see we can make it at home since we haven’t come across it in the states yet. Yummy!
This is not much different from my peanut brittle recipe. Soak the pan in clear water until the sugar dissolves. If you have some on the sides of the pan, a wet wash cloth draped over the spot will do the trick.
This is the first thing on my make list today.
love this stuff x
This looks so yum. Love the idea of coating it in chocolate!!
Misty Sprouse says
Misty Sprouse says
That looks fantastic, Anne-Marie! 🙂
Quick question – do you have any cleaning tips for the pot itself? I’m not much of a candy maker, so I can’t imagine the ordeal you’d have to go through to clean the hardened candy off of the pot!
My Gradmother used to make this for us, but only used sugar, water and the baking soda. Got to make some again.
Melissa Jensen says
Congrats to your brother on his Bramble’versary! The dessert looks wonderful and easy. One question though, is the gelatin in the pic used in the recipe? I don’t see it anywhere.
I meant….”That looks delish!! My mouth is watering just look(ing) at it Anne-Marie! Great job!
lol….hands typed too fast!
That looks delish!! My mouth is watering just look at it Anne-Marie! Great job!
Miss Krimson @ VividFusion says
mmmm looks divine…
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