Honeycomb

The alchemy of turning sugar and honey into crunchy, bubbly burnt-toffee heaven is simple, says HUGH WENNERBOM.

- Hugh Wennerbom

The key to making perfect honeycomb is working quickly. Once you add the bicarbonate of soda to the syrup, the mixture will foam up dramatically – make sure to transfer it quickly to a prepared oven tray to cool as this will help to achieve the desired textured, bubbly finish. It’s also important to heat the syrup to the right temperature (155°C as per our recipe below) to result in the signature light golden color. This recipe comes courtesy of Tahlia Collins, a talented young chef who works with Hugh Wennerbom at The Argyle Inn in Taralga, NSW, where they serve honeycomb petits fours.