Yields about 1 Liter.
- Prep time: 10min
- Cook time: 10min
- Total time: 20min
- Difficulty: Basic
Honeycomb candy is a simple to make candy with an interesting texture and a delicious caramel flavor. You can control the thickness of the honeycomb by selecting the appropriate pan size. The ice cream itself is extremely simple and quick to make, and no ice cream machine is required.
For the Honeycomb Candy.
- 170g sugar
- 2 tablespoons honey
- 2 tablespoons water
- 1 1/2 teaspoons baking soda
Grease a large piece of parchment paper and place it in a 24cm round tin, covering the bottom and sides.
In a saucepan, combine the sugar, honey, and water. It is not necessary to stir the mixture. Cook, without stirring, over high heat until the mixture reaches 150°C. The sugar melts, small bubbles form, the bubbles grow larger, and the sugar begins to caramelize to an amber color. This will take approximately 8-10 minutes.
Remove the pan from the heat when the temperature reaches 150°C and whisk the baking soda into the hot syrup. The syrup will foam up as a result of this. Stir just enough to combine the ingredients, then pour into the prepared tin. Spreading out the candy will cause your bubbles to pop.
Allow the candy to cool completely. This will take about 30 minutes, after which it will be broken or cut into pieces. Honeycomb candy should be stored in an airtight container.
For the Honeycomb Ice Cream.
- 400ml heavy whipping cream
- 175ml sweetened condensed milk
- 2/3 of honeycomb candy, chopped
Whisk the cream until it is floppy, then whisk in the condensed milk until it holds its shape. Incorporate the honeycomb pieces. Place in a freezer container or loaf tin, cover with a lid or cling film, and freeze.
Check the ice cream every 30 minutes for the next 3 hours and vigorously stir to break up any ice crystals. A sturdy whisk or spatula is recommended. The honeycomb pieces will begin to melt into the ice cream as you stir it during the freezing process.
If you want honeycomb pieces in your ice cream, add some more chopped honeycomb candy after you’ve finished stirring it. Then, place it in the freezer until completely frozen, and serve with the remaining honeycomb candy sprinkled on top.
Sladoled Sa Hrskavom Karamelom is another name for it.
Here I am, tanned and radiant, sitting behind our shabby brown desk. Just a few more days by the sea would make me ecstatically happy and peaceful. I miss the salty taste in my mouth and the tiny white crystals that stick to my tanned skin; I miss the scent of coconut sunscreen and the enticing aroma of strawberry ice cream. Vacation is no longer an option. It’s time to return to reality.
Thank goodness we still had some homemade ice cream in the freezer. It sat patiently in the freezer, tucked between a packet of chicken thighs and frozen homemade pizza dough, awaiting our return. I had almost forgotten about this hidden treasure. As we ate the ice cream straight from the container, I imagined myself sitting on the beach, a few annoying grains of sand tickling my toes and a warm breeze fondling my wet hair. The attempt did not go as well as I had hoped, but I was grateful for the ice cream and its cooling effect.
Honeycomb candy was introduced to me about two years ago while watching the Australian MasterChef. I had no idea what it was or what it tasted like, but I was fascinated by it. It had an odd appearance, full of holes and air pockets, and seemed incredibly crispy and crunchy. I knew I had to do it one day.
That honeycomb thing is pure awesomeness, I tell you. It’s magic, even witchcraft. One of the most amazing things I’ve ever tried. It has a lovely nutty caramel flavor and a lovely crunch. It has the lightness of a feather and the sweetness of honey. The interesting and distinct texture of honeycomb is caused by trapped carbon dioxide bubbles within the candy. When baking soda is added to hot sugar syrup, carbon dioxide is produced. The bubbles are trapped inside the candy as it begins to foam and rise.
Honeycomb is ridiculously simple to make. Success is guaranteed if you keep a close eye on your caramel and don’t let it burn. Of course, a candy thermometer is useful, but it is not required. Honeycomb cannot be left out in the open for long periods of time because it absorbs moisture from the air and becomes sticky and soggy. It should be stored in an airtight container to avoid this.
You could also store it in an ice cream container, which I personally prefer and strongly recommend. Okay, technically this isn’t ice cream because it doesn’t contain eggs or sugar, but it comes pretty close, in my opinion. All you have to do is combine two ingredients and finish with some honeycomb pieces. Seriously.