Making Honeycomb With Less Sugar
Honeycomb is a satisfying sweet to make at home. The whole process takes only a few minutes, and you end up with something that looks far more impressive than the effort involved.
Traditional honeycomb relies on white sugar for its texture and taste. This version uses a combination of honey and granulated sweetener instead. The result is a lighter alternative that still delivers that characteristic crunch followed by a slight chew. Worth noting: honey contains natural sugars, so this recipe reduces refined sugar rather than eliminating sugar entirely.
The bicarbonate of soda causes a rapid chemical reaction when it hits the hot syrup. Carbon dioxide releases immediately, creating thousands of tiny bubbles that give honeycomb its distinctive airy structure. Timing matters here. Once those bubbles form, you need to pour the mixture straight away before it settles.
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This straightforward recipe produces honeycomb with a good snap when you bite into it. Honeycomb breaks apart more readily than harder confectionery, making it easier to eat.
You will need:
- Five tablespoons granulated sweetener
- Two tablespoons honey
- One teaspoon bicarbonate of soda
Choose a sweetener that can withstand high cooking temperatures. Erythritol and xylitol both work for this recipe, though erythritol may recrystallise slightly as it cools. Brands like Sukrin and Total Sweet are widely available in UK supermarkets and have been formulated for baking. Check the packaging on your sweetener before you start, as different brands have different conversion rates compared to sugar.
The honey adds natural sweetness but does contribute sugars and calories to the finished product. Two tablespoons of honey contains roughly 90 calories and 24g of carbohydrates, compared to around 150 calories and 40g of carbohydrates if you used the equivalent amount of white sugar.
Line a small baking tin with greaseproof paper or a silicone mat. Have this ready before you begin cooking, as you will not have time to prepare it once the mixture starts foaming.
Method
Use a large saucepan. This may seem excessive for a small amount of mixture, but the honeycomb will expand considerably when you add the bicarbonate of soda.
Add the granulated sweetener and honey to the pan. Heat gently, stirring until everything has dissolved completely. You want a smooth, combined syrup with no grainy bits remaining.
Once dissolved, bring the mixture to a gentle boil. Let it bubble for around five minutes without stirring. The syrup will darken slightly and thicken. Keep watching it closely during this stage.
Remove the pan from the heat. Add the bicarbonate of soda and stir quickly. The mixture will immediately foam up and expand. Do not wait for the bubbling to calm down. Pour straight into your prepared tin.
Leave the honeycomb to cool completely. This usually takes at least an hour. Resist the temptation to move it or poke it while it sets.
Tips for Better Results
Humidity can affect honeycomb. On damp days, it may turn sticky faster than usual. Store your finished honeycomb in an airtight container to keep it crisp. It should stay fresh for up to a week in dry conditions, though it often softens after three or four days.
If your honeycomb turns out too soft, the syrup probably needed longer on the heat before adding the bicarbonate. If it is too hard or dense, you may have let the foam settle before pouring.
Once you have the plain version working well, you can try variations. Some people drizzle melted dark chocolate over the top or break the honeycomb into small pieces and fold it through ice cream or yoghurt. The basic technique stays the same, though results can vary depending on your equipment and ingredients.
