HONEYCOMB !!

Yeah! Honeycomb is my all time favourite sweet and I never have enough of it! I loved it since young when Violet Crumble was easily available, but ever since Violet Crumble exited Singapore, I can only get it through friends who visited Australia. Cadbury's Crunchie has it, but they are soooo tiny to my liking. I love big pieces!!!!

All thanks to Masterchef Australia's Masterclass, Chef Gary Mehigan revealed a very easy way to make our own honeycombs. So easy to make, you cannot believe it! My first attempt failed because I did not use the right syrup. So make sure you have the ingredients right!

HONEYCOMB

Ingredients

365g sugar

140g glucose

110ml water

1 tsp baking soda

Method

You must get ready everything before you start. Prepare your tray by placing a non-stick sheet on it. Measure out all your ingredients and get ready a wet brush and hand whisk.

1. In a 4 - 5 litre heavy pot (I used 7-L pot), boil sugar, glucose and water on medium-high flame till all sugar dissolve. You may swirl the pot during the process, and use a wet brush to brush down the sides of the pot to prevent sugar crystallization.

wet brush it down to prevent sugar forming at wall

2. Wait until you see a small tinge of yellow in the boiling mixture. The tinge of yellow may start only at a spot but that's what you do not want to miss. 

before the mixture has a yellow tinge

yellow tinge on top, cease fire!

 3. Quickly off the fire and start whisking hard while pouring in the baking soda. Once the soda is added, prepare to see an "eruption". Do not whisk too much, otherwise the air will escape. Just a few hard whisks will do.

Immediately after adding soda powder, lots of foam appear. Give about 3-4 hard whisks will do

4. Quickly pour into prepared tray and set aside for 45 min. (I did not wait that long for it to set!)

 5. Crush the candy and serve with coated chocolate or in ice cream. I just pop it straight into my mouth! Crunch! Crunch!

Note: Cleaning up is easy. Just soak everything in water, and rinse.