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.
Step by step
This story is from the November 2019 edition of Gourmet Traveller.
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This story is from the November 2019 edition of Gourmet Traveller.
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