Putting the honeycomb into a warm oven means it will cool slowly – this should prevent it from collapsing, allowing it to set and harden before it deflates. You need to whisk in the bicarb briskly to distribute it throughout the sugar, but also briefly so you don’t knock out the air bubbles before you tip the mixture into the tin. After that, you will have numerous options in design and editing.
I also recommend you turn on the Smart Guides. In order to create a hexagon, you need 6 sides. As the sugar reaches ‘crack’ stage, its strong structure will trap these bubbles as it cools. If you use Illustrator then you can create a honeycomb pattern in a few simple steps. Why do you use bicarbonate of soda?Īdding bicarbonate of soda causes a chemical reaction in the pan, creating a burst of carbon dioxide gas, which forms bubbles in the mixture. The reason for taking the sugar to 140C is because at this point the mixture achieves a perfect balance between caramelisation and bitterness.
Water and golden syrup make the caramel much more stable – the sugar can dissolve in these and then caramelise evenly as the water evaporates, which means the mixture can be stirred without it crystallising. Once the sugar starts cooking you’ll need to keep an eye on it and once it reaches the desired temperature you’ll need everything to hand to work quickly to get the best results. Have the tin lined, all the ingredients weighed out and a sugar thermometer to hand.
#MAKE A SEAMLESS HONEYCOMB LOGOIST HOW TO#
How to make honeycomb What size should your honeycomb be?Ī deep 20cm tin is ideal as the high sides prevent the mixture from spreading outwards, helping it stay puffed.
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