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Honeycomb

The bakingsoda react with the acids of the breaking sugars in the light caramel, catalised by the high temperatures. This makes the honeycomb so airy. Make sure to allow the honeycomb to cool completely for the best result.

Creation by Ivor Jones, Chef’s Warehouse restaurant at Beau Constantia, Cape Town, South Africa.

Makes 500g.

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Allergens and dietary requirements

  • Vegetarian

Ingredients

325
g
sugar
125
g
glucose
50
g
honey
20
g
bicarbonate of soda

Scale recipe

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